Bitter gourd can be turned into a sweet dish with a little effort. Let us see how to make the bitter gourd taste sweet.
For that all we need :
1. Bitter Gourd 1/4 kilo.
2. Tamarind (size of a small lemon).
3. Turmeric Powder 1/4 tea spoon .
4. Sambar Podi to your taste.
5. Grated coconut 2 teaspoons.
6. Salt to taste.
7. Powdered jaggery 2 to 3 teaspoons.
8. Oil to fry and garnish.
9. Mustard to garnish.
curry leaves and coriander a little.
To fry and grind:
Asafoetida a little.
Dhaniya 2 teaspoons.
Bengal gram dhal( Channa dhal) 2 tea spoons
Raw rice 2 tea spoons.
Red Chillies 2 or 3
Cut the bittergourds into small pieces.
Pour oil in pan. Heat it. Fry the asafoetida and then fry the rice,dhal, dhaniya and red chillies till they are golden brown. Put all these fried ingredients along with grated coconut in a mixie jar, powder it , add water and grind to a paste. The paste should not be very fine or smooth. Let it be a little coarse , so that the consistency of the gravy will be good. Otherwise it will become very thick and sticky.
soak the tamarind in water and extract the juice.. Let the juice be a little watery
Now, heat a little oil in the pan. add mustard seeds. Let it pop. Then add the curry leaves and the cut bitter gourds. Fry a little. Then add the tamarind juice . Add salt,turmeric powder, sambhar powder. Keep in mind the red chillies you have ground , when you add sambhar powder.
Let the bittergourds get cooked. After that add the ground paste to the bittergourd. When the mixture starts boiling , add the jaggery. After the jaggery get dissolved , remove from fire. If you keep the gravy on fire for a long time it might get thickened to a paste. The consistency should be like sambhar.
Taste the gravy. If need be ,you can add sambhar powder/ salt/ jaggery.
Serve it Hot. This goes well with rice.
Don't forget to serve it with lots of love and affection.
Iam sure that will make a world of difference in taste .
For that all we need :
1. Bitter Gourd 1/4 kilo.
2. Tamarind (size of a small lemon).
3. Turmeric Powder 1/4 tea spoon .
4. Sambar Podi to your taste.
5. Grated coconut 2 teaspoons.
6. Salt to taste.
7. Powdered jaggery 2 to 3 teaspoons.
8. Oil to fry and garnish.
9. Mustard to garnish.
curry leaves and coriander a little.
To fry and grind:
Asafoetida a little.
Dhaniya 2 teaspoons.
Bengal gram dhal( Channa dhal) 2 tea spoons
Raw rice 2 tea spoons.
Red Chillies 2 or 3
Cut the bittergourds into small pieces.
Pour oil in pan. Heat it. Fry the asafoetida and then fry the rice,dhal, dhaniya and red chillies till they are golden brown. Put all these fried ingredients along with grated coconut in a mixie jar, powder it , add water and grind to a paste. The paste should not be very fine or smooth. Let it be a little coarse , so that the consistency of the gravy will be good. Otherwise it will become very thick and sticky.
soak the tamarind in water and extract the juice.. Let the juice be a little watery
Now, heat a little oil in the pan. add mustard seeds. Let it pop. Then add the curry leaves and the cut bitter gourds. Fry a little. Then add the tamarind juice . Add salt,turmeric powder, sambhar powder. Keep in mind the red chillies you have ground , when you add sambhar powder.
Let the bittergourds get cooked. After that add the ground paste to the bittergourd. When the mixture starts boiling , add the jaggery. After the jaggery get dissolved , remove from fire. If you keep the gravy on fire for a long time it might get thickened to a paste. The consistency should be like sambhar.
Taste the gravy. If need be ,you can add sambhar powder/ salt/ jaggery.
Serve it Hot. This goes well with rice.
Don't forget to serve it with lots of love and affection.
Iam sure that will make a world of difference in taste .
No comments:
Post a Comment
Say what you feel