Ingredients:
- Bitter gourd / Karela / Pavakkai - 250 g, finely chopped
- Onion - 2, big, finely chopped
- Tomato - 2, big, finely chopped
- Curry leaves
- Hing / Asafoetida powder
- Dry Red Chilies
- Haldi / Turmeric powder
- Chili powder
- Methi seeds powder / Vendaya podi - 1 tsp
- Salt to taste
- Tamarind pulp, lemon sized, soaked and pulp extracted
- Jaggery / Sugar - 1 tsp
- Tempering - oil(preferably gingelly oil), mustard, cumin seeds
Instructions:
- Heat oil in a kadai and temper with mustard and cumin seeds
- when it splitters add hing, curry leaves, red chilies - saute for a minute
- add chopped onions and when it turns translucent add chopped bitter gourd - cook covered in medium flame till the veggie is done
- Add chopped tomatoes and let it cook till it turns mushy
- Add haldi, chili powder, methi seeds powder and salt - mix and let it cook for few more minutes
- Add tamarind pulp and jaggery - mix and cook for 5 more minutes
- Water isn't necessary since its a thick curry and can be stored for about a week in the fridge
- Its bitter, tangy, spicy and sweet mixture of flavors will keep you asking for more
- Tastes awesome with hot steamed rice (with ghee) and papad.. Yummy
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