This recipe was taught to me by my husband’s cousin, Indu, who is a fabulous cook. The title “pagarkai gojju” means Bittergourd Gravy. Bitter gourd, or as its sometimes called, bitter melon, is a green vegetable that is very bitter and is used extensively in Indian cuisine. Gojju is a Kannada term for a spiced gravy that typically incorporates sour, pungent, heat, and sweet tastes. Add to it the bitter taste of the gourd, and this dish truly tickles every inch of the palate. The sourness comes from the tamarind, the heat from the red chilies, and the sweet comes from jaggery/gud/vellam/brown sugar or raw, unrefined sugar. This dish is my husband’s favorite and is a real adventure in your mouth. On to the recipe now.
