Bitter gourd fry

Ingredients: 

1. Bitter gourd – ½ kg

2. Turmeric powder – ½ tsp.

3. Chilli powder – 1 tsp.

4. Gram flour (Besan) – 1 tbsp.

5. Sugar – 1 tsp.

6. Coconut oil – 1 tsp.

7. Curry leaves 

8. Monosodium glutamate (ajinomoto) – 1 pinch (only if you prefer)

9. Salt to taste

10. Oil to deep fry (whichever you prefer)

Method:
Deseed the bitter gourds and cut them into 1 inch pieces. Wash and dry the pieces thoroughly. Mix all the ingredients from 1-9 well and marinate for some time.
Heat oil in a frying pan and deep fry.

Note:
You can add/decrease the chilli powder, sugar and salt to suit your taste and the variety of bitter gourds available to you.   

Kaypakka upperi

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INGREDIENTS:

Bitter gourds– 3 medium, diced

Onions – 2 medium, diced

Green chillies – 2-3, diced

Coconut – 1 small cup, grated

Curd – 1 small cup

Turmeric powder – ½ tsp

Chilli powder – 1 tsp

Sugar – ½ tsp

Mustard seeds – 1 tsp

Red chillies – 1-2

Coconut oil – 2 tbsp

Curry leaves – a small bunch

Water – as needed

Salt to taste

METHOD:

Heat oil in a pan. Add the mustard seeds. When they crackle, add red chillies and curry leaves.

Add the diced onions and green chillies. When they turn transparent, add the bitter gourd pieces, turmeric powder, chilli powder, salt, sugar and water. Cover and keep until the water reduces and the bitter gourd pieces are done. Add curd and mix well.

Add coconut and stir well. Leave on the stove (on low heat) until the mixture is dry.

Theeyal

Ingredients:
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
Salt
Sugar/Jaggery
Water – 1 cup
Gingelly oil/coconut oil – 2/3 tablespoons

Method:
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.