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Best recipe
Chef comments:
I like the recipe as Yashoda Rajan had tried to use an ingredient like karela which is not very popular and used it extremely creatively. My compliments to her for her recipe. Happy cooking!!!
Pradeep Khosla
Executive chef Taj Krishna
KARELA GOJJU
Ingredients
Karela: 250 gms
Jaggery: 50 gms
Tamarind juice: 4 tbsps
Salt to taste
Curd: 3 tbsps
Turmeric powder: 1/2 tsps
Oil: 3 tbsps
Mustard seeds: 1/2 tsps
For masala powder:
Split black gram: 3 tsps
Red chillies: 3 (If badagi red chilli is available 5)
Til: 1tsp
Curry leaves
Method
Wash karela, cut it length wise and remove the seeds. Grate it and add 1tsp of salt, curd and turmeric powder. Mix well and keep the mixture aside for 30 minutes. Squeeze the mixture and remove water. For masala powder: First roast all the ingredients mentioned above except til which should be roasted seperately. Mix both and make powder.
Heat oil in a kadai , add mustard seeds and when the seeds start popping, add the karela mixture and fry until it turns golden brown.
Add tamarind juice, jaggery and salt and boil it in low flame for 3 minutes. Add the masala powder mix and mix well. Boil it until the gojju thickens.
Serve with chapati, dosa, roti and rice.
Yashoda Rajan
Bank Street, Abids
Congratulations Yashoda Rajan! You have won a gift voucher from 24 Letter Mantra.
Please contact MetroPlus on 66667587 between 12-5pm to collect your voucher and please come with your photo identity.
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Chennai
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