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Bitter gourd & Raw mango curry

Written By ambili valsan on Monday, February 11, 2013 | 5:44 PM

The name Bitter gourd sends negative vibes through taste buds. But its only until you discover its culinary possibilities and immense medicinal value. This recipe uses its bitter flavor, add raw mango or dried kokum to bring about a welcome tangy taste. This curry goes well with steamed white rice.
One large Bitter gourd slit, seeds removed and chopped into slices.
Raw mango cut into small cubes (you can use dry kokum instead of raw mango)
take two pods of kokum, wash and soak in half cup of water.
1 medium sized onion finely chopped
Grenchillies slit
Ginger finely chopped
A cup of coconut milk
Salt, turmeric & red chilli powder
Garnish : mustard seeds, 4 to 5 seeds of fenugreek, curry leaves n one dry red chilly.
Vegetable Oil
Method : Into a hot pan pour a spoon of oil, add ginger, greenchillies, onions and stir. Add the chopped bitter gourd and reduce flame and cook with the lid on the pan for ten minutes. Remove the lid, add salt, red chilli powder and turmeric and mix well. Mix two spoons of butter milk to half a cup of water and add. When the mix comes to a boil, add the mangoes. Add the rest of the coconut milk, mix well and let it boil. Put the flame off and transfer into a serving bowl.

If you wish to use kokum instead of mangoes, the flavor would be different, but for those who know the goodness of kokum would know how well kokum blends with coconut milk. And raw mangoes are not  easily available. Kokum can be added along with red chilli and turmeric powder in this recipe, do add the water the kokum was soaked in, too.

For Granish : Take a small pan, pour a spoon of oil, add mustard seeds, when it pops add fenugreek seeds, red chilly and curry leaves and stir. Throw this garnish on the curry. Serve hot with boiled white rice.

Tip : If the bitter gourd is too bitter, soak the chopped pieces in salt water for 15 to 20 minutes and squeeze them out before they are added to the curry. 

The Lighter green ones are less bitter than the dark green ones.

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