(Bitter Gourd in Spicy, Sour and Sweet Gravy)
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Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 4-5
Ingredients:
2 medium Bitter Gourd
1 medium Onion, finely chopped
½ tbsp Garlic, finely chopped (Optional)
2 Green Chilli, slit
½ inch Ginger, crushed and chopped
1 small Lime sized Tamarind
1-2 tbsp Jaggary (Adjust acc to taste)
½ - 1 tbsp Rasam Powder
¼ tsp Turmeric Powder
¼ tsp Chilli Powder (Optional)
1 tbsp Coriander Leaves, chopped
Salt to taste
For Tempering:
1 tsp Mustard Seeds
1 Dry Red Chilli
A big pinch of Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil
Method:
Cut thin round
slices of bitter gourd, about 1 packed cup, and add little salt to it.
Mix well and keep it aside for at least 30 mins. This way the bitter
taste of bitter gourd will be released from them.
After 30 minutes
or so squeeze as much of water as possible from these bitter gourd
slices. Wash them with cold water and drain and keep aside.
Mean while, soak tamarind in hot water for about 10 minutes and extract its juice and keep it aside.
Heat
oil in a pan and add mustard seeds to it. When mustard starts to pop
and splutter, add halved dry red chilli, hing and curry leaves. Sauté
it for few seconds.
Mix chopped onion, garlic and sauté on medium flame till they leave raw smell and lightly browned.
Add
slit green chillies, bitter gourd slices, ginger and mix well. Keep
sautéing for about 5 minutes till bitter gourd turns light brown.
Mix
in tamarind juice, about 1 cup of water, jaggary, turmeric powder and
salt to taste. Bring the mixture to gentle boil at medium flame.
If
required add more water and add rasam powder and red chilli powder.
Check for the seasoning and make changes according to taste. Cook on a
low to medium flame for another 5 minutes and bring it to boil.
Switch
off the flame and add chopped coriander leaves. Cover and let it sit
for about 10 mins for the flavours to blend well. Serve hot with
steaming bowl of rice and pickle and enjoy this bitter goodness.
Labels: Bitter Gourd, Jaggery, Rasam, Tamarind