Rajashree and I go way back. We were friends in college and, even though life took us to different corners of the world, we did not lost touch. Every time we both happened to be in Bengaluru, we made it a point to meet. Raji is a true foodie, always introducing me to new restaurants and hidden gems around the city.

I remember her mom from the many times we have met either at her house or during Navratri. She was such a warm person. To this day, I can say her puliogare (tamarind rice) was the best I’ve ever tasted.

Every summer, I look forward to the vegetables in my garden, and bitter gourd is always part of the harvest. Though it’s not my favorite vegetable, the rest of my family loves it, which keeps me experimenting with new ways to cook it. For a person who does not like bitter gourd, I enjoyed the gojju. Raji shared her mother’s recipe for hagalkai gojju (bitter gourd curry).

Gojju is a versatile dish in Karnataka cuisine. The sauce is this perfect balance of tangy, spicy, and just a touch of sweet—a true medley of flavors in every bite. While bitter gourd is the star here, you can make gojju with so many different ingredients: mango, tomato, pineapple, eggplant, or even okra.

Ingredients

• 2-3 medium bitter gourds (hagalkai)
• 1 tablespoons tamarind paste in 2 cups of hot water (or soak a lime sized tamarind in 2 cups of hot water, remove pulp)
• 1/2 tsp turmeric powder
• 1 tablespoon jaggery (adjust to taste, add more if you want to reduce the bitterness)
• 1–2 tablespoons or rasam powder (homemade or store bought is fine)
• 2 tablespoons sesame seeds (roasted and powdered)
• 2 tablespoons oil (Raji prefers groundnut oil, I use canola)
• ½ teaspoon mustard seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• Salt, to taste
• 2 tsps powdered roasted sesame seeds (preferably black sesame seeds)

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Method

1. Prepare the bitter gourd:
   Wash and finely chop the bitter gourds.
2. Sprinkle with a little salt and set aside for 15–20 minutes. This helps reduce bitterness. Squeeze gently and rinse if desired. If you like it bitter, omit this step.
3. Cook the bitter gourd:
   Heat oil in a pan. Add mustard seeds, asafetida, and curry leaves. Once they splutter, add the bitter gourd and turmeric. Sauté until they soften..
4. Make the base:
   Add tamarind water, jaggery, rasam powder, and salt. Mix well. Let it cook on a low flame for at least 30 minutes, till the gojju has a thick consistency
5. Finish with sesame:
   Stir in the roasted sesame seed powder. Adjust salt, spice, and sweetness to your liking. The sauce should be thick, tangy, spicy, and just a little sweet.
6. Serve:
   Serve the hagalkai gojju with hot rice and a drizzle of ghee. It also goes well with roti or chapati.
7. Enjoy!