Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge.
Ingredients required-
Bitter gourd- 2
Jaggery
Tamarind
(Add jaggery and tamarind sufficiently in order take away the bitterness of bitter gourd)
Turmeric powder
Oil - 2-3 large spoons( I prefer ground nut oil. Don't be a kanjoos with amount of oil for preparing this dish)
Onion
Mustard seeds
Curry leaves
Sambar powder
Salt
Method:
Cut the bitter gourd to medium size pieces length-wise. Soak the jaggery in a little bit of water to melt it. Soak Tamarind in a little bit of water for 15 mins and squeeze the pulp. In a cooker add Bitter gourd pieces, jaggery water, tamarind water , a little bit of turmeric powder and salt. Mix it well with your hand. Make sure there is just a little bit of liquid and not too much. Allow this to boil in the cooker for just 1 whistle and let it cool in the cooker until the full pressure is released. Since Bitter gourd is a soft vegetable you do not want to over cook it with too many whistles
For tadka- In a kadai add oil, mustard seeds to crackle, curry leaves, sliced onions ( please slice it length-wise only . It's visually more appealing :-) ). To this add the boiled bitter gourd and later sambar powder. Mix well. Agalkai palya is ready
You can eat with chapati as a side dish. Also you can mix with rice and eat. Both of them taste extremely good
Courtesy: Sai Meera, Bangalore (as sent to Jayalakshmi, Mysuru)
Ingredients required-
Bitter gourd- 2
Jaggery
Tamarind
(Add jaggery and tamarind sufficiently in order take away the bitterness of bitter gourd)
Turmeric powder
Oil - 2-3 large spoons( I prefer ground nut oil. Don't be a kanjoos with amount of oil for preparing this dish)
Onion
Mustard seeds
Curry leaves
Sambar powder
Salt
Method:
Cut the bitter gourd to medium size pieces length-wise. Soak the jaggery in a little bit of water to melt it. Soak Tamarind in a little bit of water for 15 mins and squeeze the pulp. In a cooker add Bitter gourd pieces, jaggery water, tamarind water , a little bit of turmeric powder and salt. Mix it well with your hand. Make sure there is just a little bit of liquid and not too much. Allow this to boil in the cooker for just 1 whistle and let it cool in the cooker until the full pressure is released. Since Bitter gourd is a soft vegetable you do not want to over cook it with too many whistles
For tadka- In a kadai add oil, mustard seeds to crackle, curry leaves, sliced onions ( please slice it length-wise only . It's visually more appealing :-) ). To this add the boiled bitter gourd and later sambar powder. Mix well. Agalkai palya is ready
You can eat with chapati as a side dish. Also you can mix with rice and eat. Both of them taste extremely good
Courtesy: Sai Meera, Bangalore (as sent to Jayalakshmi, Mysuru)
No comments:
Post a Comment