My mother in law used to make this frequently when she was alive. Since bitter gourd is not widely relished, this dish has become a rarity even within my own family. But for bitter gourd lovers, this is a must try recipe.....Ingredients:
- Bitter Gourd - 3 tender
- Sesame seed oil - 3 tbsp
- Turmeric powder - 1 tsp
- Asafoetida - 2 tsp
- Chilli powder - 3 tsp
- Fenugreek / Methi powder - 1 tsp
- Jaggery - as per taste
- Salt to taste
- Tamarind - 1 gooseberry sized ball
- Mustard seeds - 2 tsp
- Urad dal - 2 tsp
- Chana dal - 2 tsp
Method:
- Wash, deseed and cut the bitter gourd into small cubes - about 1/2 cm in size.
- Pour oil in a thick bottomed pan, add mustard seeds, urad dal and chana dal. When the mustard seeds splutter and the dal turns red, add turmeric powder and asafoetida.
- Add cut bitter gourd pieces and fry for about 5 minutes on medium flame.
- Extract pulp from the tamarind (use very little water) and add this to the bitter gourd.
- Add salt. Boil the bitter gourd in the tamarind extract until the tamarind extract is absorbed completely.
- Add chilli powder and methi powder. Add required amount of jaggery.
- Cool and store in airtight container.
- This can be used for more than a month if refrigerated.
- Serve with chapatti or curd rice.
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