Bittergourd is one vegetable thats not liked by many because of its bitterness, but it has lots of health benefits, most important of all it’s known for its anti diabetic properties.
If cooked properly it turns into a delectable side dish to go with rotis/ polis or even dal rice. The flavour of the recipe that I am posting is bitter, sweet and spicy with a dash of tang.
RECIPE :
Ingredients
  • 3 Bittergourds washed thoroughly
  • 1 onion finely chopped
  • 4 tbsp oil
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida
  • 1/8 tsp turmeric powder
  • 1 to 11/2 tsp kashmiri  red chilli powder ( adjust to taste)
  • 2 tsp tamarind pulp
  • 11/2 to 2 tbsp jaggery ( adjust to taste. Depends on the bitterness of the bittergourd)
  • 1 tbsp fresh grated coconut
  • Salt to taste
  • 1 tbsp finely chopped coriander leaves
METHOD :
  • Wash the bittergourd thoroughly.  Cut it lengthwise into half and remove the seeds. Chop off the edges and  cut it into thin slices horizontally. Apply a little salt
  • and keep aside for about 20 min. After 20 min squeeze the bittergourd slices to remove the excess moisture and bitterness. DO NOT RINSE the bittergourd slices IN WATER as it will strip it off its nutrients.
  • Heat a wok(I used an iron kadai), add 2 tbsp oil,add the bittergourd slices and stirfry till crisp.Remove and keep aside. In the same wok add 2 tbsp oil, add mustard seeds, when they crackle add a pinch of asafoetida, and chopped onions.
  • Saute till golden brown, add turmeric powder,red chilli powder, saute well and add the stirfried  bittergourd slices. Mix well, add tamarind pulp, salt (ADD LESS SALT as salt has been added previously) and jaggery.
  • Mix well, and cover and cook with a steam release lid over low heat till done. Remove the lid, add 1 tbsp fresh grated coconut, mix well and stir fry continuously on high flame till dry. Garnish with coriander leaves.
  • Serve hot with chapati or paratha or as a side dish with dal rice.
NOTE :
  • This veg tastes best with a good amount of oil so don’t skip it.
  • Adjust the quantity of tamarind to suite your palate.
Variations to the recipe :
1.Sugar can be added in place of jaggery but jaggery gives added flavour and colour to the stirfry.
2.If you like the flavour of peanut powder you can add a teaspoon or two of it.
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