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.






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