Sunday, June 28, 2015

Hagalkai Mavinkai Gojju | Bittergourd & Raw Mango Curry | Karela Aur Kacche Aam ki sabzi

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Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

As I mentioned in the previous post, time to honour the mango. Ripe, Unripe, Cooked or Raw - it is definitely the best thing about Indian Summers. With the summer all set to go and South West Monsoons looming over the horizon, this is my bid to cram in as many mangoes as I can.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

When we went shopping Mom got very excited looking at Amtekayee or Ambada - a sour fruit very much like the unripe mango. She found bittergourd or karela to pair it with. But at the last minute she decided that raw mango is a better accompaniment than the amtekayee, hence this curry.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

Now I love karela just cooked with a little tamarind and garnished with loads of freshly grated coconut. With it bitter and slightly tangy flavor. Most people I know flinch at the thought of eating karela, but I think this recipe can convert you or your loved ones. This dish manages to awaken all your taste buds with its bitter, sweet, sour and spicy flavors. I took this to office for lunch and it was loved.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

Try it and let me know whether you are now a convert.


Hagalkai Mavinkai Gojju | Bittergourd and Raw Mango Curry | Karela Aur Kacche Aam ki sabzi


Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indianBitter sweet sour and spicy curry made with bitter gourd and raw mangoes

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean
Prep Time:     60 minutes
Cook time:     30 minutes
Yield:              4 Servings

Ingredients:


2 Karela (Bitter gourds)
2 Unripe mango
0.5 cup Desiccated coconut
0.25 tsp Fenugreek seeds
1 tsp Urad dal
1 Tbsp Coriander seeds
1 tsp Uncooked rice
1 tsp Turmeric powder (Haldi)
1-2 tsp Red chilli powder
2-3 Tbsp Jaggery (Can be replaced with sugar)
A marble sized ball of Tamarind
2 tsp Oil
0.5 tsp Mustard seeds
Salt

Method:


Peel and core the bitter gourd
Cut them into 0.5cm thick semicircles
Rub 1 tsp of salt and 0.5 tsp of turmeric onto them and leave it aside for 1 hour.
Soak the tamarind in half a cup of water.
Squeeze out the bittergourd and discard the water.
Chop the mango into rough chunks and cook them in a little water until done. Keep the water aside.
Dry roast the urad dal, coriander seeds, fenugreek seeds and uncooked rice for 30-60 seconds until slightly golden.
Grind the above with coconut and a little of the mango water.
Heat oil in a pan, add the mustard seeds
Once they splutter, add the coconut paste, red chilli powder, turmeric powder and fry for 2-3 mins
Add the cooked bittergourd, raw mango, salt and jaggery
Add the tamarind juice if the mangoes aren't sour enough to cut the bitterness of the bittergourd.
Serve hot with rice or chapati.

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