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.
Ingredients:
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.
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