Kappu Banna Haagala Kaayi Gojju ( Black Colour Bittergourd Gojju)

Kappu Banna Haagala Kaayi Gojju

Kappu Banna is Black Colour and Haagala Kaayi is Bittergourd in Kannada. The first time I tasted this dish was at Hotel Chalukya in Bangalore. I really fell in love with the taste of the Gojju. We were driving to Chennai, I did not have the time to find out the preparation of this dish. All along my way, I was trying to figure out what was in the dish. I had conceived the recipe. I came home and made a Gojju Pudi ( Gojju Powder). Next when I prepared the Gojju, I came very, very close, both in taste and the colour.

This gojju is black in colour. The taste is just, just amazing. I love to have this Gojju with curd rice. Goes well with plain hot rice and ghee,   crisp dosas with curd and dhal rice. Also goes well with Ven Pongal, Rice Upma( Arisi Upma ), Adai   and Pidi Kozhukattai. Do try and enjoy.

Before starting the preparation for this Gojju, we have to make the Gojju Pudi. Can store this Gojju Pudi in the fridge. Keeps well for 1 month.

Ingredients for making the Gojju Pudi ( Gojju Powder )

Channa dhal – 2 tablespoons

Urad dhal – 2 tablespoons

Methi seeds – 1 /2 teaspoon

Mustard seeds – 3/4 teaspoon

Black sesame seeds – 2 tablespoons

Pepper – 1/2 teaspoon

Jeera – 1 tablespoon

Coriander seeds – 1/2 teaspoon

Raw rice – 1 tablespoon

Dry red chillies ( I have used Kashmiri chillies ) – 4

Solid hing (asafoetida) – 1 small piece


Heat a pan. Keep on sim flame. Add in all the above mentioned ingredients. Dry roast on sim flame till golden. Switch off the stove. Transfer the contents to a plate. Cool. Blend to a fine powder in a blender. Transfer the powdered contents to an air tight container.

Ingredients for making the Gojju

Bittergourd chopped to bite  sized pieces – 1 and 1/2 cups ( de seed and chop the bittergourd, transfer the chopped bittergourd pieces to a bowl. Sprinkle little salt. Mix with your hands. Cover and leave aside for 1 hour. Squeeze the water from the bittergourd. Cover and keep it aside till the time of use.)

Tamarind paste – 1 heaped teaspoon

Salt to taste

Grated jaggery – 2 tablespoon

Sugar – 5 teaspoons

Sambar powder – 2 teaspoons

Turmeric powder- 2 pinches

Water – 4 cups

Gojju Pudi – 2 tablespoons

Asafoetida powder – 1/2 teaspoon

To Season

Gingelly ( sesame ) oil – 4 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Broken dry red chillies – 2

To Garnish

Curry leaves – little ( fried in little oil to a deep green colour and fry it crisp. Cool. Crush with your hands slightly )

Gojju served with Curd Rice


Heat a thick bottomed broad pan. Season. First fry the squeezed bittergourd pieces on sim flame. Cover and  fry for 5 minutes. Add the turmeric powder.Saute on simflame for 5 minutes. Add the salt to taste, Add the grated jaggery, sugar, asafoetida powder and mix well. Cover and cook on sim flame for 3 minutes. Add the sambar powder, tamarind paste and water. Boil on medium flame for 5 minutes. Add the gojju pudi. Mix well. Simmer for 5 minutes. By now the Gojju would have thickened. Switch off the stove. Garnish. Serve hot.

Chef’s  Tips

1) The consistency of the Gojju has to be like dosa batter. Do not make it very runny.

2) Store the Gojju in an air tight container in the normal fridge compartment. Keeps good for 3 to 4 days.

3) Ihave used both sugar and jaggery which further enhances the taste of the Gojju.

4) If the Gojju becomes thick, dilute it with little boiling hot water.





Caramel Almond Milk Shake

Caramel Almond Milk Shake

Really loved this shake. Quick to make and has a lingering flavour. Made this shake for breakfast today. I have split this recipe into 2 parts, so that it will be easy to follow. Do try and enjoy with your family.

Ingredients ( To make the sugar caramel)  Part 1 ( Caramel Syrup )

Sugar – 6 tablespoons

Water – 1/4 cup


Heat a thick bottomed metal ( Hindalium ) pan. Add the sugar. Keep the pan on the small gas burner. Do not stir the sugar. Leave it. Slowly the sugar will melt and caramelise to a golden colour. Now sim the  flame and pour the water slowly from the side of the pan. Hold the water cup with a tong to avoid the heat from the burner. After pouring the water stir gently with a long handled stainless steel ladle. Let the sugar mix boil for 3 minutes on high flame. Switch off the stove. Transfer the caramel to a bowl. Cool.

Ingredients ( To make the shake ) Part – 2

Boiled, chilled thick milk – 6 cups

Condensed milk – 1 tablespoon

Milk powder – 1 tablespoon

Powdered almonds – 2 tablespoons( powder with the skin )

Caramel syrup – the quantity mentioned above


Take a big mixie jar ( blender jar ). Pour in all the above mentioned ingredients. Cover the blender. Blend it on high speed for 3 minutes. Pour the Almond Caramel Milkshake in  tall glasses or  glass jars and serve.

Chef’s Tips

1) Can store the caramel syrup in the normal fridge compartment for 3 to 4 days.

2) If using a non stick pan to make the caramel, use a wooden spatula to mix the sugar. Do not use a plastic spatula. It will melt.

3) Do not stir the sugar in the pan. It will become crumbly and will be difficult to melt. Once it melts fully and bubbles, then pour the water very, very carefully from the sides of the pan. Take care not to burn your hands. Use oven mitts while stirring the sugar.