Monday, January 12, 2015

Boiled BitterGourd in spicy tamarind and coconut gravy

"Kanchal itthunda Enchala Unoly"  this is a  famous saying/proverb in tulu. Let me tell you what does this proverb mean ?  "If there is bitter gourd available, You can prepare delicious meal in many ways and eat" :-)

Many don't like bitter taste of bitter gourd.But all tastes including bitter are important to our health. My mother makes many bitter gourd dishes at home and we all enjoy her preparation. Believe me, she makes bitter gourd fryums too.

Today I will be sharing the bitter gourd dish which is ultimate blend of sweet, sour, bitter and spicy.

Ingredients:

2 handfuls of chopped bitter gourd
2 medium lemon size jaggery /3-4 tbsp of grated jaggery
1/4 cup of fresh grated coconut /2 handfuls of chopped coconut (I don't have the traditional coconut grater in my present kitchen, so I chop the coconut into small cubes using knife)
3 tsp of tamarind paste/concentrate
pinch of turmeric
salt

For roasting:
2 tsp urad dal
1/4 tsp fenugreek seeds(methi)
2-3 red chillies
asofoetide
1 tsp cooking oil (preferably coconut oil)

For seasoning:
1/4 tsp urad dal
1/4 tsp mustard seeds
one red chilly 
7-8 curry leaves
1 tsp cooking oil (preferably coconut oil)


How to Prepare?
  • Roast all the ingredients mentioned under "for roasting"  in a tea spoon of coconut oil and grind them to a smooth paste along with coconut.


  • Slit the bitter gourd and remove seeds.

  • Chop them and keep it aside.
  • Boil water in  a thick bottomed cooking vessel.Add chopped bitter gourd, jaggery, pinch of turmeric to a boiling water. Let it boil for 5-6 mins.
  • After 5 mins, add tamarind paste.Cook till bitter gourd becomes soft.

  • Now add the ground paste and salt to taste. Cook for about 5-6 minutes in low flame. and then switch off the flame.
  • Prepare the seasoning in a separate pan and add on top of it and stir and cover the lid for 5 min,so that all the aroma will nicely combine with the dish.
  • Serve this dish with hot rice and spoon of coconut oil/ghee. You can also serve this with Idly.


Note:
  • You have to adjust the quantity of jaggery and tamarind based on the bitterness of bitter gourd.