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Ingredients
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For 8
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Bitter gourd (big)
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2
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Green chillies
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4
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Salt
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to taste
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Red chillies
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10
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Coriander seeds
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2 tbsp
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Turmeric
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1.25 cm ( ½ “) piece
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Red onion (a)
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1
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Garlic (a)
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2 flakes
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Tamarind
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Ball , the size of a lime (3.5
cm. diameter)
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Medium sized coconut
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1
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Red onions (b)
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1
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Garlic (b)
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1 flake
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Curry leaves
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a few spring
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For tempering:
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Oil
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2 tbsp
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Mustard seeds
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½ tsp
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Onion
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1
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Wash and dry gourds. Cut
lengthwise. Remove seeds and cut into pieces 0.75 cm. by 3.75 cm. (¼ “× 1
½ “). Parboil with salt and slit green chillies, till cooked dry. Roast well
and grind red chillies, coriander seeds and turmeric along with red onions (a)
and garlic (a). Soak tamarind in 1 cup water. Mix ground ingredients of (3)
above with tamarind pulp and add to bitter gourd. Add more salt if desired.
Simmer till thick gravy remains. Grate coconut fine and roast with red onion
(b), garlic (b) and curry leaves till well browned. Grind to a fine paste. Mix
with 1 cup of water and add to bitter gourd. Taste to ensure that the dish has
enough salt and sourness. Bring to boil. Heat the oil: add mustard seeds. When
seeds crackle, add small onion (sliced), and brown. Add prepared bitter gourd
and remove.
