1 bitter gourd, chopped after removing seeds
1/2 cup fresh/frozen grated coconuts
1/2 cup shallots
1/4 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
curry leaves to garnish
2 dry red chillies
1/4 tsp red chilli powder
tamarind soaked in water or tamarind paste
1 tbsp yogurt
Coat the chopped bitter gourd with salt and yogurt
and keep aside for 10 minutes to reduce the bitterness.
(You can skip this step if you like the full bitterness of bitter gourds).
Heat 1 tsp coconut oil in a pan and add half of the
shallots, red chilli, coriander powder and coconut. Fry
until the coconut turns brown in color. Turn off the heat
and let it cool completely. Then grind these to a smooth
paste adding little bit water.
Heat vegitable oil in a pan. Splutter mustard seeds and saute
curry leaves, cut red chillies and shallots. Add chopped
bitter gourds and saute again. When the bitter guard is soft
add tamarind extract, salt, chilli powder and turmeric powder.
Allow it to boil well. Now add the ground paste and cook covered
till the gravy becomes thick. Serve with rice.
Thanks a lot to Lena and Parita for sharing this lovely award with me..
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