ರುಚಿಯಾದ ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು - ಸ್ವಲ್ಪವೂ ಕಹಿ ಬರಲ್ಲ| Hagalakayi gojju recipe in kannada|Bitter Gourd Curry
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- Опубликовано: 14 июн 2023
- #Hagalakayigojju #ಹಾಗಲಕಾಯಿಗೊಜ್ಜು #bittergourdcurry #priyasruchi
Welcome to my channel Priya's Ruchi
ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು :
Preparation Time: 30 minutes
Ingredients:
1.Bitter gourd - 1/2 Kg
2.Salt - 1/2 tsp + 1/2 tsp
3.Turmeric powder - 1/4th tsp + 1/4th tsp
4.Ginger - 1/2 tsp
5.Garlic - 1/2 tsp
6.Tomatoes - 2 no.
7.Oil - 2 tsp + 2 tsp
8.Mustard seeds - 1/2 tsp
9.Cumin seeds - 1/2 tsp
10.Channa dal - 1/2 tsp
11.Urad dal - 1/2 tsp
12.Hing - 1/4th tsp
13.Onion finely chopped - 2 no.
14.Grated Coconut - 2 tsp
15.Red Chilli powder - 1 tsp
16.Sambar powder - 1 tsp
17.Tamarind juice - 2 to 3 tsp
18.Jaggery - 2 tsp
19.Besan - 1 tsp
20.chopped Coriander leaves
21.Ghee - 1 tsp
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Хобби
Super madam I have tried. output was altimate thank you so much
Last week i had written that i would try your recipe Ms. Oriya. And tonight I made karela gojju exactly as per your recipe, with one small change in marination. I marinated karela pieces like i prefer with a mix of turmeric, salt and lemon juice.
Thereafter i did not make any change in your recipe. I used my home made sambar powder. And it turned out to be really delicious. This is a recipe that I can repeat and share also.
Thank you for the recipe.
Looks great 👍🏾 . . I will Tey it now
ಕಡಲೇ ಹಿಟ್ಟಿನ ಬದಲಿಗೆ ಗೋಡಂಬಿಯನ್ನು ಟೊಮೆಟೊ ಜೊತೆಗೆ ರುಬ್ಬಿ ಹಾಕಿ..ಇನ್ನೂ ತುಂಬಾ ರುಚಿಕರವಾಗಿರುತ್ತದೆ ಮೇಡಂ 🤗🤗
ಆರೋಗ್ಯಕ್ಕೆ ತುಂಬಾ ಒಳ್ಳೆಯದು ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು,👌👌😋😋👍and sub 🙏
ಸುಪರ
Super recipe 😋😋👌
Thank you so much
Ok try madtini nange ishta
Thank you😊
Ok.for.Tq🎉
Nice recipe.
I love Karela and make different dishes often.
One suggestion : when you add salt and turmeric, please add a tsp of lemon juice also. Mix and let rest for about 30 minutes to an hour. Then squeeze it well and use. The bitterness will be very much reduced. If you wish to totally remove the bitterness you can rinse it once instead of squeezing the juice out. This will eliminate all bitterness.
When I wash Karela like this I use them in my salads without cooking. They will be tasty, slightly tangy to eat. If I am cooking I use them after squeezing, as I like slight tinge of bitterness to get a sweet, sour and bitter taste in the curry or palya.
I like your masala and will try this. Thank you.
Super
TQ madam
Yummy dish i love it i will try
Your cooking are simple recipes
Really fantastic
I love yoy sister
Thank you 😊
Neeralli toladre adra vitamin hogibidutte
😳
Super