Required Ingredients
2 medium sized bittergourds
1 tsp mustard seeds
1 sprig curry leaves
1 onion, minced
3-4 garlic cloves minced
2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp dhania powder
2 tsp sambhar powder
2 tsp shredded coconut
1 tsp methi(fenugreek) seeds, roasted and powdered
2 tsps white sesame seeds, roasted and powdered
2 tablespoon jagggery melted or 2 tsp sugar
Juice of a small ball of tamarind
A pinch of hing
Salt to taste
Method of Preparation
Scrape the skin of the gourds till smooth and wash them.
Cut lengthwise and remove the seeds.
Cut them into large half-rounds.
Smear salt on them and place a heavy weight on them.
This method is used to reduce the bitterness of the vegetable.
Set aside for 1/2 hr.
Fry in 3 tsp oil till well browned.
Drain and set aside.
Heat about 3 tsp oil and add the mustard and curry leaves.
When the mustard crackles, add the minced onion and garlic.
Fry till done.
Now add all the raw dry powders and fry for 2 minutes.
Now add the shredded coconut and keep frying for 2 more minutes.
Add the fenugreek and sesame powders and mix well.
Add the fried gourd, jaggery and tamarind.
Add salt to taste and enough water to cover the vegetable.
Bring to a boil and reduce heat.
Cook till the gavy thickens and you get a gojju consistency.
Remove from heat and add the hing.
Mix well and serve like a chutney with plain rice/dosa/chapati.
2 medium sized bittergourds
1 tsp mustard seeds
1 sprig curry leaves
1 onion, minced
3-4 garlic cloves minced
2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp dhania powder
2 tsp sambhar powder
2 tsp shredded coconut
1 tsp methi(fenugreek) seeds, roasted and powdered
2 tsps white sesame seeds, roasted and powdered
2 tablespoon jagggery melted or 2 tsp sugar
Juice of a small ball of tamarind
A pinch of hing
Salt to taste
Method of Preparation
Scrape the skin of the gourds till smooth and wash them.
Cut lengthwise and remove the seeds.
Cut them into large half-rounds.
Smear salt on them and place a heavy weight on them.
This method is used to reduce the bitterness of the vegetable.
Set aside for 1/2 hr.
Fry in 3 tsp oil till well browned.
Drain and set aside.
Heat about 3 tsp oil and add the mustard and curry leaves.
When the mustard crackles, add the minced onion and garlic.
Fry till done.
Now add all the raw dry powders and fry for 2 minutes.
Now add the shredded coconut and keep frying for 2 more minutes.
Add the fenugreek and sesame powders and mix well.
Add the fried gourd, jaggery and tamarind.
Add salt to taste and enough water to cover the vegetable.
Bring to a boil and reduce heat.
Cook till the gavy thickens and you get a gojju consistency.
Remove from heat and add the hing.
Mix well and serve like a chutney with plain rice/dosa/chapati.