Spectacular rice side dish in which all the tastes like bitterness, tang, sweet and salty-ness are in balance. One in which none of the flavors are overwhelming. The spices used are just minimum but they all enhance the natural flavor and deliciousness to the maximum. This is what I have in store for you today. Bitter gourd gojju or Menaskai which happen to be one of the fantastic rice side dish of Udupi -Mangalore region. Bitter gourd, though a boring veggie for most of us tastes way too delicious in this form of side dish. Surprisingly, my little kindergartner son loved the gojju so much and licked clean a plate-ful of rice. Happy me!!!
Are you a person who at times feel COOKING is just hard? Such feelings are quite normal because after a trip or vacation we all feel such hindrance. Here HARD doesn’t mean it is difficult. At times, we feel easy ordering the food rather than going through the process of planning recipes, grocery shopping and cooking the food. The bitter gourd gojju can come very handy at such situations because it can stay fresh for a long than our usual curries. So you can plan this ahead of time when you are likely to feel cooking as HARD.
There are only few spices that go in bitter gourd gojju. Black sesame seeds is dominating spice among all which is a must for this recipe. Apart from that, chick pea lentils, split black gram lentils and fenugreek seeds would be roasted and blended with coconut. The thin bitter gourd slices roasted in pan and cooked with tamarind plus jaggery that leads to perfect blend of three major taste sources. Addition of spice puree gives a wonderful creamy texture to the curry.
I can see you heading towards kitchen right now with a bitter gourd in your hand!!