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Tuesday, 08 June 2010 09:34 |
Bitter Gourd made sour with tamarind or dry mango powder and sweet with jaggery makes this not so fancy vegetable truly delicious. Each region of India has their own specific version and this one hands down makes its way into almost every household.
Serves: 2
Ingredients
2 tender Bitter Gourds/Karela (washed)
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
1/2 teaspoon red chilli powder
1 teaspoon dry mango powder
1/4 teaspoon asafoetida
4-5 curry leaves
1 tablespoon of jaggery
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
3 tablespoons of roasted crushed peanuts
2 tablespoon oil
2 tablespoons of freshly chopped coriander leaves
Salt to taste
Method
There are two ways you can choose to cut the bitter gourd. If you have a thick bitter gourd it will most likely contain seeds. In this case split the bitter gourd into half and remove the seeds. Cut the bitter gourd into cubes.
If you have a thin and long bitter gourd, you can slice them into thin rings.
Once you have cubed or sliced them, you can steam them in a pressure cooker or a steamer with salt and turmeric powder and set aside.
Heat oil in a non stick or a heavy bottomed pan. Add the mustard seeds, cumin seeds and curry leaves. Allow them to crackle. To this add the asafoetida and stir in low heat for a few seconds.
Add the steamed bitter gourd, red chilli powder, dry mango powder, coriander powder and cumin powder. Stir all the ingredients and allow the gourd mixture to simmer for a few minutes. Add the jaggery and stir on medium high until the vegetable tends to get crispier. This happens due to the addition of jaggery which tends to caramelize.
Stir in the crushed peanuts and coriander leaves and serve hot with phulka's or even mix it with plain hot rice and ghee.
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Indian Recipes 
