Bittergourd Gojju (chutney)

From Anuradha Rao’s Cookbook

Ingredients:

Bittergourd - 6 - Chopped into small pieces
1 tsp of tamrind paste or equivalent tamrind juice
2 tsp Brown Sugar
4 tsp MTR Rasam Powder
2 tbsp Dry Coconut Powder
Salt to Taste
2 tbsp Oil to fry
Mustard Seeds, Turmeric and Curry Leaves for Seasoning

Method:

1. Heat around 2 tbsp oil in a pan. Add mustard seeds, curry leaves and turmeric. After Mustard seeds splutter, add the chopped bitter gourd and saute it well on low fire. Around 15-20 mins.

2. Add 1 tsp of tamrind paste or equivalent tamrind juice. Add 2 tsp of brown sugar and salt to taste.

3. Mix all these well and cook well.

4. Grind MTR Rasam powder about 4 tsp (or more if you need it more spicy) and 2 tbsp dry coconut power in a blender. You can add a little water and make it into a smooth paste.

5. Add this to the bittergourd and cook it well until oil starts leaving the side.

Notes:

a. You can use fresh coconut also instead of dry coconut.
b. If you fry the bitter gourd pieces well in the oil before you add anything else to it, that will be good as it will remove a lot of the bitterness.