Our weekend lunch today was Rice, Tomato Mango Pappu, Vankaya perugu pachadi & Bitter gourd Theeyal.
Last week when DH went for grocery shopping, I had asked him to get bittergourd, and he got not 2 nor 3 but whole 6!!! what was I thinking sending him grocery shopping!! whew 🙂 !! So I had to find ideas to get rid of the bittergourd before they went bad.
I like eating bittergourd for health reasons, but many bitter gourd recipes calls for deep frying, which is a big no no for me. So when I saw Sig’s post on Bitter gourd theeyal, I was more than interested to try it as there was no deep frying involved. Usually I slice them in rounds & marinate in turmeric, salt, garam masala, chilli powder & aamchur powder and oil for like an hour & microwave them. They turn out very crispy & crunchy.
I modified Sig’s recipe to my tastes and the outcome was super good. The spicy thick gravy with tamarind and bittergourd was lipsmacking. I know this is a keeper. Here is my version of the recipe.
2 Med Bitter Gourds
7-8 Shallots (small onions)
1/2 tsp Ginger sliced
4 tsps Fresh Coconut grated
2-3 Red Chilles
1 tsp Dhania
7-8 Methi seeds
1/4 tsp Jeera / Cumin seeds
2 green chilles
1/2 tsp Tamarind paste (store bought)
For Seasoning –
Oil, Mustard seeds
Dry Roast Grated coconut untill slightly reddish. Remove.
Dry Roast Red chilles, Dhania, Jeera, Methi for 2-3 minutes. Remove.
Heat a tsp of oil and ad the shallots halved & sliced ginger. Saute for a few minutes, until reddish. Remove.
Grind all the above together to a smooth paste with water.
I usually slice the bittergourds & add salt & keep it for an hour or so to remove the bitterness.
Wash the bittergourds 2 -3 times to remove excess salt.
Microwave the sliced bittergourds with little water and turmeric, for 3 minutes.
Heat 3-4 tsps of oil add the MW’d bittergourd slices & slit green chilles. Saute until the edges turn brown ,
like 7-8 mins. Add the grounded masala along with little water, curry leaves, tamarind paste and salt.
Cook for a few minutes untill gravy thicks.
In another pan add 3-4 tsps of oil, (adding a little more oil adds to the taste) add mustard, when it pops add the gravy & saute for few more minutes.