Wednesday, January 27, 2010


Bitter gourd/Shallots/Yam – 1 cup, cut into small pieces
Onions – 1/2, sliced
Tomatoes – 1/2, sliced
Green chillies – 2, chopped
Coconut – 1 half, grated
Tamarind paste – half cup
Chilli powder – 1½ teaspoons
Coriander powder – 3 teaspoons
Turmeric powder – ½ teaspoon
Fenugreek – 1 teaspoon
Mustard seeds – 1 teaspoon
Red chillies – 2/3
Curry leaves
Water – 1 cup
Gingelly oil/coconut oil – 2/3 tablespoons

Heat the gingelly oil in a pan. Add fenugreek and sauté until it is red. Add the coconut and some curry leaves and sauté until brown. Add turmeric powder, chilli powder and coriander powder and sauté well. Take off the fire, let it cool and grind into a fine paste.
Saute the bitter gourd/shallots/yam pieces in oil, along with the onions and green chillies.
Place the water in a pan along with the masala, tamarind paste and tomatoes. When it boils, add salt and sugar/jaggery. Add the sautéed vegetables and cook well until the gravy thickens. Take off the fire.
Heat oil in a pan. Add mustard seeds and when they crackle, the red chillies and some curry leaves. Pour over the gravy.

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