Orange Peel/Bittergourd Gojju

From my friend Roopa, her mother's recipe. I chased her for this for years, and finally made it with the bittergourd! Was nice, a good way of getting that bittergourd in. And it was pretty easy to make too.

 Ingredients

1. Orange Peels (washed & cut hapazardly either by hand or knife)
2. Oil (small ladle)
3. 2 green chillies
4. Mustard seeds
5. Hing
6. Tamarind Juice 2 small cups
7. Rasam Powder 4 to 5 Tbspns
8. Jaggery (almost 1 block)
9. Salt to taste

Procedure

1. Heat the oil in a pan and add the mustard seeds, green chillies & hing.
2. Once the mustard seeds split, add the orange peel and fry well on low flame (almost for half an hour).
3. Once the orange peel changes colour to saffron, add tamarind juice, salt, rasam powder and jiggery and mix thoroughly and let the whole preparation boil extremely well (all on low flame).
4. When the gojju is done, it will start separating itself from the pan – that’s your hint that it’s done.
5. Switch off the gas and let it cool. It can be stored in the refrigerator for close to 2 weeks.

Similar method for Bittergourd (haagalkai) gojju.