Bittergourd gojju recipe in the indian category

: Scrape the skin of the gourds till smooth and wash them. Cut lengthwise and remove the seeds. Cut them into large half-rounds. Smear salt on them and place a heavy weight on them. This method is used to reduce the bitterness of the vegetable. Set aside for 1/2 hour. Fry in 3 teaspoons oil till well browned. Drain and set aside. Heat about 3 teaspoons oil and add the mustard and curry leaves. When the mustard crackles, add the minced onion and garlic. Fry till done. Now add all the raw dry powders and fry for 2 minutes. Now add the shrdded coconut and keep frying for 2 more minutes. Add the fenugreek and sesame powders and mix well. Add the fried gourd, jaggery and tamarind. Add salt to taste and enough water to cover the vegetable. Bring to a boil and reduce heat. Cook till the gavy thickens and you get a gojju consistency. Remove from heat and add the hing. Mix well and serve like a chutney with plain rice/dosa/chapati.