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This South Indian styled Bitter Gourd Stir-Fry has fresh blend of ground spices to flavor the bitter gourd. This dish goes well with plain rice.
Ingredients:
Bitter Gourds – 2 medium
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Tamarind Extract (Thick) – 1 1/2 tsps
Jaggery Powder – 1 tbsp
Salt to taste
For Masala:
Garlic Cloves – 4 large
Cumin Seeds – 1/2 tsp
Dry Red Chillis – 3
Dessicated Coconut – 3 tbps
Cooking Oil – 1 tsp
For Seasoning:
Cooking Oil – 2 tbsps
Black Gram – 1 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds – 3/4 tsp
Dry Red Chilli – 1
Curry Leaves – 5
Method:
- Peel garlic cloves and chop them.
- Heat 1 tsp oil in a pan, add chopped garlic. Roast until slightly brown.
- Add cumin seeds and dry red chillis. Roast until chilli turn crisp.
- Now add dessicated coconut and roast on low flame until brown. Immediately transfer onto a plate and allow it to cool.
- Wash and halve the bitter gourds.
- Remove all the seeds and discard them.
- Slice bitter gourds into 1/2 inch long slices.
- Heat 2 tbsps in a pan.
- Add black gram, cumin seeds, mustard seeds, dry red chilli pieces and curry leaves.
- When mustard seeds start spluttering, add bitter gourd slices.
- Saute on medium flame until they brown slightly and turn crisp.
- Add turmeric powder, red chilli powder, tamarind extract, jaggery powder and salt. Mix well and let it continue to roast for 2 minutes.
- Meanwhile, blend the roasted spices into a coarse powder.
- Add this masala powder to the sauteed bittergourd. Mix well.
- Let it roast on low flame for 10 minutes. Keep stirring occasionally.
- Serve with hot steamed rice and ghee or with curd rice.