Ingredients:
Bitter gourd - 1 cup finely chopped
Onions - 1 finely chopped
Tomato - 1 finely chopped
Garlic - few finely chopped
Green chilies - 2 small finely chopped
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - as per taste
Oil - 2 tablespoon
Curry leaves - few
Coriander leaves - few finely chopped
Water - 1/2 cup
Sesame oil - 1 tablespoon (optional)
Bitter gourd is one vegie that I love and do not shy away from. I tried to cook it in all forms and make it edible (without bitterness) as much as possible. This is one variant where there is still a peek of bitterness yet wonderfully tasty.
In a kadai, warm up the oil and add chopped onions along with curry leaves. If you prefer to use garlic, you may do so once the onions turn transparent. Saute it well for at least 5 mins at medium flame. Add finely chopped green chilies. I cannot handle very spicy food, hence have included only 2 small green chilies, however you may increase or remove green chilies altogether based on your preference. Now to this add finely chopped tomato and saute it well, till it turns mushy.
Add chili powder, coriander powder, turmeric and salt to the tomato gravy. Saute it till oil separates.
To this add the finely chopped bitter gourd/pavakai and add 1/2 cup of water. Leave this on simmer for about 10 mins till bitter gourd/pavakai is cooked through. Finally add 1 tablespoon of sesame oil and saute the pavakai masala for 2-3 mins and take it off the heat.
This tastes yummy with white rice and vatha kuzhambu or sambar. Let me know if you try this and how you like it?
Bitter gourd - 1 cup finely chopped
Onions - 1 finely chopped
Tomato - 1 finely chopped
Garlic - few finely chopped
Green chilies - 2 small finely chopped
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - as per taste
Oil - 2 tablespoon
Curry leaves - few
Coriander leaves - few finely chopped
Water - 1/2 cup
Sesame oil - 1 tablespoon (optional)
Bitter gourd is one vegie that I love and do not shy away from. I tried to cook it in all forms and make it edible (without bitterness) as much as possible. This is one variant where there is still a peek of bitterness yet wonderfully tasty.
In a kadai, warm up the oil and add chopped onions along with curry leaves. If you prefer to use garlic, you may do so once the onions turn transparent. Saute it well for at least 5 mins at medium flame. Add finely chopped green chilies. I cannot handle very spicy food, hence have included only 2 small green chilies, however you may increase or remove green chilies altogether based on your preference. Now to this add finely chopped tomato and saute it well, till it turns mushy.
Add chili powder, coriander powder, turmeric and salt to the tomato gravy. Saute it till oil separates.
To this add the finely chopped bitter gourd/pavakai and add 1/2 cup of water. Leave this on simmer for about 10 mins till bitter gourd/pavakai is cooked through. Finally add 1 tablespoon of sesame oil and saute the pavakai masala for 2-3 mins and take it off the heat.
This tastes yummy with white rice and vatha kuzhambu or sambar. Let me know if you try this and how you like it?
Comments
Post a Comment