Most of the people don’t like bitter gourd because of its bitter taste and I am no exception. But somehow due to its health benefits I sometimes force myself to take it. It is an excellent source of B1, B2, B3 C, manganese, folic acid, zinc, phosphorous, and also high dietary fibre. So isn’t it very important for our body? So I have selected this and my family liked this a lot.
|Bitter gourd||200 grams|
|Tamarind||lemon sized ball|
|Toor dal||3 tablespoon|
|Turmeric powder||1/2 teaspoon|
|Coconut oil||1 teaspoon|
|Olive oil||4 tablespoon|
|Hing/ Perungayam||1/4 teaspoon|
|Channa dal||1 teaspoon|
|Scraped coconut||1/2 cup|
1. Dry roast all the ingredients for masala and grind into a fine paste.
2. Soak tamarind and extract juice out of it.
3. Pressure cook toor dal and mash it.
4. Heat oil and sauté bitter gourd pieces for 5 – 7 minutes.
5. Add tamarind extract, turmeric powder, salt and jaggery.
6. Let it boil until the raw smell of tamarind goes completely. Now add the mashed toor dal.
7. Add the paste and add water and bring it to gravy consistency. Let it boil for 2 – 3 minutes.
8. Heat coconut oil and add mustard and curry leaves.
9. Pour this into the gravy and transfer this to a serving bowl.
10. Serve it with hot steaming rice.
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Enjoy cooking and serving.