Tag: bitter gourd

Bitter Gourd Pickle

Bitter gourd pickle

Bitter gourd – 2 medium size

Mustard – 1.5 to 2 spoons

Methi – 1/2 spoon

Jaggery – size day of 4 chana

Bedgi chillies – 8-10

Spicy chilli – 2

Small piece of fresh haldi -1

Small piece of Tamarind – size of an Amla.

Hing – 1/4 spn

6 table spoons of oil

Salt as per taste.

Clean the bitter gourd and deseed them and slice them thinly.

Wash them in normal water and then strain and add salt and keep aside for about 20 mins.

Now squeeze out the excess water and keep them aside.

In a pan heat oil and add the sliced bitter gourd and fry them till they turn crisp.

Just used a slot spoon or ladle and drain them on a plate.

In a small bowl add 1/4 cup of warm water and allow the tamarind to soak for about 10 mins and then extract the tamarind pulp.

In a t spoon of oil roast the mustard on low heat till they splutter.

Then slowly add Methi, Hing,Haldi and the red chillies till they turn crisp.

Now put all this in a mixer jar along with the salt, jaggery and tamarind pulp to a smooth paste.

Now add the ground mixture to the bitter gourd and mix well.

You may use a little water to remove the remaining ground mixture in the mixer jar and add it to the bitter gourd.

Now use the remaining oil to temper the pickle with mustard and some curry leaves.

namithaskitchen

Stuffed Bitter Gourd

Bitter gourds are a family favourite.Tangy sweet sour dry bitter gourds are enjoyed by my family.Today tried this recipe and loved its mild flavour and the crunchiness of the bitter gourds

It’s not only nutritious and healthy but very yummy too…

Ingredients:

BItter gourd -2

Fenugreek seeds – 1/4 spoon

Coriander seeds – 1.5 spoons

Cumin seeds – 1/2 spoon

Red Bedgi chillies – 5

Red Spicy Guntur chillies -2

Turmeric – 1/2 spoon

Peanuts roasted – 2 table spoons

Roasted besan – 1 table spoon

Jaggery – 1 table spoon.

Oil – 3 + 1 table spoons

Tomatoes – 2

Mustard – 1/4 spoon

Curry leaves – 1 sprig

Salt as per taste.

Method:

In a pan roast the red chillies,coriander seeds, cumin and methi separately until you get an aroma.

Cool it and then dry grind the masala with the roasted peanuts and roasted besan and jaggery powder.

Add some salt to it.

Wash and deseed the bitter gourds by removing the pith and slice them into roundels which should be two centimetres thick

Immerse them in cold water to which salt has been added for about 30 minutes.

Remove the bitter gourds from the water and stuff the dry masala into the roundels and keep aside.

In a saucepan add the remaining oil and then the mustard and curry leaves.

Now add the turmeric and the sliced tomatoes and sauté them for 4 to 5 minutes.

Now drop the stuffed bitter gourd into the pan and a little salt and cook them on a covered lid until they are cooked.

Enjoy with roti or rice as sides.

Please Note:

You may add a chopped onion while sautéing if you prefer them .

namithaskitchen