RECIPE


What you need:

  • 2 long bittergourds, washed and wiped dry
  • 1 medium sized potatos
  • 1 medium sized tomatos
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 1/2 cup chopped onions
  • 3 tbsp Oil
  • 1/2 tsp Mustard seeds
  • Few curry leaves
  • 1 1/2 tsp Red chilli powder
  • TT ball sized Tamarind, soaked in water
  • 3-4 tbsp Jaggery/ Suger, powdered
  • Salt to taste
How to do?
Chop the gourds into tiny pieces, should fill up medium sized a cup. Transfer to bowl, add salt and turmeric. Toss well and allow to sit overnight. (Optional) At least allow the mix to stand for for an hour or so.Rinse chopped gourds thoroughly 3-4 times.
Heat oil in a pan, add the mustard seeds and when it begins to splutter add the curry leaves and onions. Saute till onions are soft and then add the chopped gourd,thin and small chopped potatoes and tomatoes. Saute for a minute. Add the tamarind juice, jaggery/sugar, red chilli and salt as required. Cover and cook on medium flame for 5-6 minutes, until the gourd and potato is cooked through. Add water if required, for slight gravy.Simmer for a few minutes and then turn off heat.
This curry goes well with steamed rice and ghee.

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