Hagalakai Gojju

Get ready by soaking the tamarind in 100 ml water for 10 minutes. Meanwhile, wash the bitter gourd, trim the ends and slice it thinly. Remove hard seeds, remove the chilli stems, grate the coconut, powder the jaggery and wash the curry leaves. Squeeze and strain the tamarind pulp after soaking.

TamarindWater

Heat 2 tablespoons oil in a kadai on medium flame for 1 minute until hot. Add the bitter gourd and salt. Fry for 8 to 10 minutes until the slices soften and turn lightly brown, then remove them to a plate.

OilBitter GourdSalt

Add the urad dal, dry red chillies, coriander seeds, cumin, fenugreek seeds and sesame seeds to the same kadai. Roast on low flame for 2 to 3 minutes until the dal turns golden and the seeds darken slightly, without burning them. Spread them on a plate and cool for 2 minutes, then grind with the grated coconut and 120 ml water to a smooth paste.

Urad Dal (split)Urad Dal (split)Dry Red ChilliCoriander SeedsCuminFenugreek SeedsWhite Sesame SeedsCoconutWater

Return the fried bitter gourd to the kadai. Add the ground paste, tamarind pulp, jaggery and 300 ml water. Mix and simmer on medium-low flame for 10 to 12 minutes until the gravy thickens and the bitter gourd is tender when pressed.

JaggeryWater

Heat 1 teaspoon oil in a small pan on medium flame for 30 seconds until hot. Add the mustard seeds and urad dal, then fry for 1 to 2 minutes until the mustard splutters and the dal turns golden. Add the curry leaves and asafoetida, then fry for 30 seconds until the leaves are crisp. Pour the tempering over the gojju.

OilMustard SeedsCurry leavesAsafoetida

Mix the tempering into the gravy and simmer on low flame for 2 minutes. Switch off when the raw tamarind smell is gone and the gojju is thick but pourable.