Wednesday, March 30, 2011

[Mangalore Cuisine]------Bitter Guard(Karela/Kanchal/Hagalkai) Gojju/Chatney

This is really one of the Bitter Guard recipe in which you won't feel its bitter guard,the bitter taste of it is reduced.I really like bitter guard any how so its ok if its real bitter taste comes also,but for people who don't like bitter guard then this recipe you can try.Bitter guard is very nutritious vegetable.
This recipe is Mangalore style and my mother in makes a really tasty one.
  • 1 cup cut bitter guard.
  • 1/2 cup tamarind pulp
  • 3-4" jaggary paste
  • salt
  • turmeric powder
  • Rasam powder/Sambhar powder
  • seasoning
  • oil
  • 1 red chili pieces
  • curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • pinch of asafoetida(hing)
  • coriander leaves(optional)
  • 1-2 green chilies

Method :
Wash,peel and remove inner part of Bitter guard.You can cut the Bitter guard into two half and scoop the inner seed part to remove it.
Then cut the Bitter guard into small pieces.If you are using the Frozen one then most of the time there is no seeds,just you have to cut into small pieces.

Take 4-5 cups of water(if warm is better),add salt and put this cut Bitter guard pieces for atleast 1/2hour.This lessens the bitter taste of bitter guard.after 1/2 hour squeeze the bitter guard and remove all water.
Before hand make tamarind pulp by soaking tamarind in water for 1/2 hour and then making pulp by squeezing it with hands.
Take a wok,add tamarind pulp,jaggary,salt,turmeric powder,green chilies and bitter guard and cook the bitter guard in that closing the lid.Let it simmer for 5-10 minutes or till the bitter guard is completely cooked.Keep checking in between and adding water if needed.
Once the bitter guard is cooked add rasam powder/sambhar powder,water and let it simmer for atleast 30 minutes stirring in between and adding water if needed,so that it won't be burned.

Finally take a pan add oil and all seasoning and when the mustard start spluttering you can put this above.garnish the gojju with coriander leaves.In thadka you can add garlic if you want.
Enjoy this gojju/chutney with plain hot rice or also can be eaten with chapathi.

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