Ripe Bitter Gourd Gojju (Pikale Karathe Gojju)
When bitter gourds ripe, they can't be chopped into pieces to be cooked into something so grannies came up with this gojju where it's roughly chopped, cooked & smashed together into delicious spicy, tangy, flavourful gojju.
It's easy, quick to make. When bitter gourds accidentally ripen on the vine mom goes plucks them, makes this gojju. When bitter gourds bought accidentally ripen in the fridge or when kept out I make this gojju.
Earlier grannies would roast bitter gourds on charcoal & then make this goujju. Here's how you can make it easily.
You can make this gojju using raw bitter gourds or ripe bitter gourds. It's usually made using ripe bitter gourds. When ripe they don't taste as bitter as when raw. Also, when made tangy & spicy, this gojju tastes great, not just bitter-y.
Ingredients:
- 1 Ripened bitter gourd
- souring agent - 1 hog plum/2 bilimbi/2 chickpea sized tamarind
- Salt to taste
- 3 green chillies
- 1 tablespoon of grated coconut
- 1 tablespoon of coconut oil
- 1/4 cup of water
- 2 garlic cloves/a chana dal sized crystal asafoetida
Serves: 2
Prep Time: 5 minutes
Cooking time: 5 minutes
Time taken: 10-15 minutes
Preparation Method:
1. Roughly chop bitter gourd.
2. Add salt, green chillies, souring ingredient, water & cook them until they're well cooked.
3. Add grated coconut while it's cooking.
4. Once they're cooked, cool them down & smash them.
5. Add smashed garlic cloves or crystal asafoetida dissolved in water.
6. Add coconut oil on top & give them a good mix. Enjoy as a side dish or mixed with rice.
Pro Tip: If your bitter gourd is very bitter, please use enough of bilimbi or hog plums. Tamarind doesn't do the job as great as the former two do, use enough of it, if you can't find hog plums or bilimbi.
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