Showing newest posts with label Bitter Gourd. Show older posts
Showing newest posts with label Bitter Gourd. Show older posts

4.5.11

Bitter Gourd - Dry Coconut Stir-Fry




Kobbari Kakarkaye:

Other Names: Pavakai-Kopparai Varuval. Karela Chukka Nariyal ka Subzi. Kaakarkai Kura.

When it comes to cooking, I never complicate (at least intentionally) the procedures! I cook once a day in the evening and pack the same for the next day's lunch. So, I really take good care and try nothing goofy to ruin it! For the same reason...I also minimize the ingredients. Most of my recipes will be plain old repeat, except with few tweaks to it! Occasionally, when something turns out spectacular, I would definitely have some good story to tell. Well, all I could say today is, a regular stir-fry with some good flavor! Thinking that eating something bitter will actually make life better(healthy)...I have been including them in my diet. So far, I find them very convincing!

Ingredients:

Bitter melon/gourds 4, deseed and diced
Onion 1 large chopped
Dry coconut - grated 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1 pinch
Sesame oil few spoons
Mustard seeds 1/4 spoon.

Method:

In a wide wok, heat oil. Add the tempering spices followed by onions and fry real good.

Add diced vegetables, salt, turmeric, chili and garam masala powder. Cover and cook till tender.

Then add the coconuts and stir-fry over high.

Once oil separates, remove from heat.

Serve to go with your meals.

21.2.11

Karela Paratha / Bitter Gourd Stuffed Paratha / Bitter Melon Stuffed Flat Bread





Pavakkai Paratha

Are you a bitter melon hater? Well, maybe its time to re-consider including it in your diet. As more and more research keeps pointing out that 'bitter tasting gourds' does help to keep the blood glucose level low (I mean it will be highly appreciated by type-2 diabetes patients). I would like to share few tips to retain the essential vitamins fresh and at the same time, to put the bitterness at bay. Rinse the vegetable in sour butter milk several times. Include either lemon juice or tamarind while preparing curry out of it. And increase your spices in proportion, which will counter the bitterness' also enhances the flavor...balances the taste. When you scrape away the ridges and remove the seeds for 'Stuffed Karela', please do not discard the scrap. As you might be already aware of the fact that the seeds and peels are loaded with goodness. I make Sambar out of the scrap sometimes or use them to stuff the gourd/parathas. Works well. So here you go

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

In a wide bowl, bring wheat flour. Add salt and soda. Further add warm water and knead this to smooth dough. Add ghee as a finishing touch.

Ingredients:

Bitter Gourd (de seed) and grated
Mashed potatoes 1 small cup(for texture)
Salt
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

Heat oil/ghee in a pan and add cumin seeds.

Add green chilies, onions and ginger -garlic paste. Fry till fragrant. Add salt, turmeric, chili, coriander, garam masala and cumin seeds powders.

Now add grated vegetable and mashed potatoes to the above masala, continue cooking...maybe till the vegetable is done.

Paratha Preparation:

Divide the dough into equal parts. Roll them into thin flat breads. Place a table spoon of filling, place an other chappathi over it...seal the edges. Repeat the same for the remaining dough.

Now toss them onto heated griddle, smear oil and cook both the sides.

Serve hot with punjabi gravy.

6.2.11

Bitter Melon in Tomato Based Curry/ Pavakkai Thakkali Curry / Karela-Tamatar Salan






Pavakka Thakkali Kuzhambu:

Bitter Gourd - Tomato Curry. Kaakarkai Tomato Pulusu.

Ingredients:

Bitter Gourd 1/2 kilo
Tomato 1/2 kilo
Onion 1 small bulb- grated
Garlic 7-8 pods crushed- puree
Coconut - grated 1/2 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Asafoetida 1/4 spoon
Cumin seeds 1/4 spoon
Peppercorns 2
Fenugreek seeds 4
Curry leaves few
Sesame oil 1/4 cup.

Method:

Dry toast the coconut and set aside.

Heat oil in a wok, add the sliced bitter gourd and fry till crisp. Set aside.

In a wide vessel, heat remaining oil. Add the tempering spices(last 7 ingredients) and wait till they sizzle a little.

Now followed by garlic, onions and tomatoes...wait till the raw odor is gone. Add salt, turmeric and chili powders. Bring this to curry like consistency.

Now add the toasted coconut and fried veggies. Continue cooking briefly, maybe till the veggies are soaked in the curry. That's it, its done.

Serve warm to go with your steamed rice or flat breads. Enjoy.

22.6.10

Stuffed Karela / Stuffed Bitter Gourd





Stuffed Pavakkai:(Re Posting)

Gutti Kaakarkaye. Pavakka Nirachadhu. Masala Pavakkai. Pavakkai Masala.

Ingredients:

Bitter Gourd/ Bitter Melon - 4-8
Red onions finely chopped 1 large bowl full
Tomatoes 4 finely chopped
Ginger-garlic paste 1 teaspoon
Jaggery/brown sugar 1 gooseberry size
Garam masala powder 1/2 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Cumin seeds powder 1 spoon
Curry leaves few
Cumin seeds
Sesame oil few spoons.

Method:

1. Trim the ends of the gourd. Scrap away the serrated ridges. Wash and clean. Now, make an incision at one end vertically. Remove the pith and seeds, using back of a spoon or any instrument of your choice.

2. Now one could steam cook the gourd for 10 minutes. When the vegetable is semi done, set aside. I skipped this step tho'.

3. Heat oil, in a pan...add cumin seeds, allow this to pop and crackle. Then add ginger-garlic paste. Fry them for a while and followed by onions. Fry till they are translucent. Add tomatoes plus jaggery, cover and cook over medium heat.

4. Add salt, turmeric, chili, coriander, cumin and garam masala powders. When the masala turns aromatic enough, turn off the heat.

5. Stuff this masala into bitter gourd. One can stitch the gourd using needle and thread or simply leave it.

6. Heat oil in a pan. Add this stuffed vegetable and remaining masala too. Fry them over high heat, without lid. Let the vegetable turn to golden brown color and slightly crispy.

Garnish with fried curry leaves. Serve this side dish for Pulkah roti or curd rice. Enjoy:)

10.3.08



Bitter Gourd Mor-Kuzhambu:

This is my own recipe. I always try too many ways to get-rid of that bitter taste from the bitter-gourd. One such way is leaving them in yogurts! Frying makes it not only crispier but less bitter again. So thought of making 'mor-kuzhambu' just the way to make me happy! It turned great!

Ingredients:

Bitter Gourd/Bitter Melon 4-6 sliced
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Wash and clean bitter gourd. Pat dry them. Trim their ends off. Slice them to thin rings.

Heat oil, in a shallow pan. Fry few bitter gourd till crisp and dark. Leave over kitchen tissues for a while. Repeat the same for remaining vegetable too.

Heat a deep heavy bottomed vssel. Add oil and wet ground paste to it. Fry them till they loose their raw smell.

Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.

Now stir-in fried bitter gourd and bring it to boil as well.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.

Serve warm along with plain steam cooked rice.

23.2.08



Bitter Gourd Onion Thokku:

Ingredients:

Bitter Gourd 1/4 kilo
Onion large 1/4 kilo
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Oil few spoons
Cilantro to garnish.

Method:

Chop bitter gourd finely and salt it. After a while...squeeze the water away.

Finely chop onions and set aside.

In a wide pan, heat oil. splutter mustards in it.

Followed by bitter gourd, onions, salt, turmeric and chili powder.

Cover and cook until they are done!

Garnish with cilantro leaves.


Bitter Gourd Fritters:

Pavakkai Pakoda. Karela Pakora. Kaakarkai Pakodi. Crispy Bitter Melon. Bitter Gourd Chips.

Ingredients:

Bitter gourd - 4
Gram flour 2-4 spoons
Rice flour 2-4 spoons
Salt
Chili powder 1 spoon
Oil for deep frying.

Method:

Thinly slice down bitter gourd into rings.

In a wide bowl, add bitter gourd. Sprinkle gram and rice flour. Sprinkle salt and chili too.

Mix well with its own water. Do not add any water.

Now heat oil. Whenit is smoky hot. Maintain the heat.

Fry few at a time till crispy.

Serve warm as an appertizer.

14.11.07



Bitter Gourd Soup:

Folks Remedy:

Bitter Gourd/ Bitter melon is a folk remedy for type 2 diabetes! Almost every alternate days...including it in the diet can lower the blood glucose level! Bitter gourd is also treated for stomach/intestine worms! It is an effective cleanser(visceral cleanser)!! It is also beleived that bitter tasting foods(bitter gourd, fenugreek, mustard greens, neem flowers....)will stimulate the digestive flow in the body and there by create appetite! So what else could be a good appetizer drink...besides this soup!!I know few of my Mizoram & Nagaland(North-East Part of India)friends treated this for their acne problems. All they did is...boiled this vegetable in water. Added pinch of salt to it! Drank them! Wow....imagine how bitter it could be....certainly I am not dare enough to try anything like that....so fixed this soup here!!

Boring Details:

About three different groups of constituents in bitter gourd are said to have that blood-sugar lowering actions! The potential benefit in diabetes mellitus. These include a mixture of steroidal saponins known as charantin, insulin-like peptides, and alkaloids. It is still unclear which of these is most effective, or just all the three work together.

Ingredients:

Bitter gourd 1 medium sized
Vegetable broth 4 cups
Salt as per taste
Pepper 1 spoon
Soy mushroom sauce few spoons
Scalion 1 fienly chopped(optional)
Butter 1/4 of a cube.

Method:

Scrape away the serrated outer part and vertically cut the vegetable. Now deseed them. Then slice them thinly.

Sprinkle little bit of salt and lemon juice to it. Set aside for a while. Then squeeze the excess water.

In a crock pot, melt butter. Saute' scalion and bitter gourd slices for a while.

Add salt, pepper, soy mushroom sauce and vegetable broth. Continue cooking till the veggie is done.

Serve warm as a starter.



Karaari Karela:

Careless solo cooking! Bittter Gourd Karaari. Pavakkai Poriyal.

Ingredients:

Bitter Gourd 4
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Oil few spoons.

Method:

Chop bitter gourd roughly. Add salt and set aside.

After a while...it gathers little water. Squeeze that away.

Well...now heat a wok, add oil. Splutter the mustard seeds in it.

Add gourd, salt, turmeric and chili powder. Cover and cook over medium for 4 minutes.

Then remove lid and cook over high for few more minutes.

Done!? Okay....can be served with steamed rice.

Bitter Gourd Kootu:

Ingredients:

Bitter Gourd 300 grams
Thoor/ Moong/ chana dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Garlic 6 cloves chopped
Ginger 2" peeled and chopped
Tomatoes 1-2 fienly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Mustar seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:

Cook any one of these dal(thuvar/moong/chana dal) in a pressure cooker.

Trim the ends of the gourd and finely chop them. One could deseed and scrape the serrations as well.

In a large wok/handi, heat oil. Add chilies, let it crackle well.

Then add ginger and garlic, fry real good...till its raw odour leaves.

Add onions and salt. Fry till onions turn to golden color.

Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped vegetables.

Fry for few minutes, maybe till the vegetables coats oil. Add cooked dal(lentils).

Cover and cook over medium heat.

When the vegetable is done soft and much of the moisture is absorbed, remove from heat.

Heat oil, in a seperate pan...add mustards, cumin, asafoetida and curry leaves to it.

Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.

Garnish with finely chopped cilantro leaves.

Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.

13.11.07



Pavakkai Pitlai:(wet)

Bitter Gourd Pitlai(version 2).

Ingredients:

Bitter Gourds 1/4 kilo
Thoor dal 2-4 fistful
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Jaggery 1 small gooseberry size
Tamarind paste 1/4 spoon
Coconut oil few spoons.

To be Toasted and Wet-Ground to Thick Paste:

Dry red chilies 6
Chana dal 1-2 spoons
Urad dal 1-2 spoons
Peppecorns 1-2 spoons
Cumin seeds 1 spoon
Coriander seeds 1-2 spoons
Coconut fresh/frozed 4 spoons

For Sesonning:

Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Coconut oil few spoons.

Method:

Cook thoor/thuvar dal in a pressure cooker for 3 whistles/till soft. Set aside.

Heat oil in a shallow pan. Stir-in sliced bitter gourds, salt, turemeric, chili, jaggery and tamarind paste to it.

Cover and cook till they are half the way done.

Now add the toasted and wet-ground paste to it. Fry for a while...till the raw odour leaves the pan.

Cook over medium heat without cover, maybe till the oil shows up on sides and the veggie becomes dry and aromatic.

Add cooked thoor dal and bring this to boil.

In a seperate pan, heat oil. Add the sesonning items one by one and wait till it crackles. Now run this sesonning over the dry pitlai made above.

Serve warm along with plain steamed rice.

8.11.07


Achaari Karela Subzi:

Pickled Pavakkai Poriyal.Pavakkai Poriyal.

Ingredients:

Bitter Gourds 1/4 kilo - roughly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Lemon juice few spoons
Sesame oil few spoons.

For Tempering:

Mustard/Sesame oil few spoons
Mustard seeds 1/4 spoon
Asafoetida 1 pinch
Dry red chilies 3
Curry leaves few

Achaari Powder:

To Be Toasted Each Seperately and Powdered Togather:

Mustard Seeds 1 spoon
Fenugreek Seeds 1 spoon
Coriander Seeds 1 spoon
Fennel Seeds 1/4 spoon(optional)
Cumin Seeds 1/4 spoon(optional)
Asafoetida 1/4 spoon.

Method:

In a wide pan, heat oil. Add chopped gourd, salt, turmeric and chili powder. Cover and cook.

When the vegetable is 3/4 th done....add the achari powder. Now fry over high heat without lid.

In a seperate sauce pan, heat oil. add tempering items. Now run this sesaonning over the above 'poriyal' made.

Fianlly squeeze lemon juice on top. Serve warm as a side dish for south/north Indian meals.

8.10.07


Pavakkai Paruppu Usili:

Pavakkai Usili. Bitter Gourd Usili. Kakarkai Usili. Karela Usili.

Ingredients:

Bitter Gourd 1/2 kilo(roughly chopped)
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Chana dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for bitter gourd
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 cups

Method:

In a blender dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind chana dal(soaked) bit coarsely and set aside. In a pan, heat oil. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

To this add green chilies and bitter gourd. Fry well.

Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add wet ground paste and fry over high heat without lid. Let the dal paste blend with gourd. Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed

12.9.07



Pavakkai Pitlai:(Version 1 dry)

Bitter Gourd Pitlai.

Ingredients:

Bitter Gourds 1/4 kilo
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Jaggery 1 small gooseberry size
Tamarind paste 1/4 spoon
Coconut oil few spoons.

To be Toasted and Wet-Ground to Thick Paste:

Dry red chilies 6
Chana dal 1-2 spoons
Urad dal 1-2 spoons
Peppecorns 1-2 spoons
Cumin seeds 1 spoon
Coriander seeds 1-2 spoons
Coconut fresh/frozed 4 spoons

For Sesonning:

Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Coconut oil few spoons.

Method:

Heat oil in a shallow pan. Stir-in sliced bitter gourds, salt, turemeric, chili, jaggery and tamarind paste to it.

Cover and cook till they are tender. Now add the toasted and wet-ground paste to it.

Cook over medium heat without cover, maybe till the oil shows up on sides and the veggie becomes dry and aromatic.

In a seperate pan, heat oil. Add the sesonning items one by one and wait till it crackles. Now run this sesonning over the dry pitlai made above.

Serve warm as a side dish to South Indian Meals.

Bitter Gourd Achaari Curry:

Karela Achaari Curry. Pavakkai Oorughai Kuzhambu.

Ingredients:

Bitter gourds 1/4 kilo - sliced
Green chilies 3 slitted
Onion made into paste 1/2 cup
Garlic 6 cloves - paste
Toamto puree 1 cup
Tamarind paste 1/2 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Dry red chilies 3
Mustard oil few spoons.

Achaari Powder:

Fennel seeds
Cumin seeds
Nigela(kalonji/onion seeds)
Kastoori methi
Mustard seeds
Fenugreek seeds
Dry red chilies
Asafoetida
Coriander seeds.

Method:

In a wok, heat oil. Add chilies, onion and garlic paste and fry real good, till its raw odour just leaves.

Then add bitter gourds slices and give a quick twist.

Add salt, turmeric and chili powder to this. Followed by tomato puree & tamamrind paste. Maybe add little water. Cover and cook till it is done.

Add the pickling spices and bring this to boil.

In a seperate pan, heat oil. Add mustard, asafoetida, red chilies and curry leaves. Let it crackle well.

Now run this sesonning over ht curry prepared.

24.8.07



Pavakkai Sambar:

Tamil Nadu Vegetable Sambar. Karela Sambar. Bitter gourd Sambar.

I have seen most of them in Tamil Nadu either stir-fry or deep fry bitter gourd. Although its not uncommon.....some people like sambar. Well....My grandma makes this sambar quite often. My mommy told me, before her wedding...when Dad's people met her and finalised wedding, Dad could'nt make it. So Dad came alone later...without prior notice. It seems they had made this Sambar on that day. And grandma said...she can't offer something bitter for the first time....so she prepared something new for him. So....Dad and Mom often tell this incident and whenever they make this sambar at home. Although it doesnt make any sense....sentiments afterall.

Ingredients:

Bitter Gourd 4-6 (sliced)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in chopped bitter gourd and fry for 2 minutes.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

19.8.07


Bitter Gourd Gojju:

Pavakkai Thokku.

Ingredients:

Bitter gourds 2-4
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Jaggery lemon size
Tamarind paste 1/2 spoon
Mustard seeds 1/2 spoon
Asafoetida 1/4 spoon
Sesame oil few spoons.

Method:

Chop the bitter-gourd to bite size bits.

In a pan, heat oil. Add mustards and asafoetida.
Wait till it crackles.

Then add bitter gourd and fry for a minutes.

Add all the above mentioned items, cover and cook over medium heat.
Do not add any water. let it get cooked with its own water content.

When the vegetable sis done, without any moisture...remove from heat.

Serve warm to go with steamed rice or as a side dish to South
Indian Meals.

16.8.07


Bitter Gourd Thokku:(Country Style)

Ingredients:

Bitter Gourd 4
Garlic 8-10 cloves fienly chopped
Purple Onion 1 large -finely chopped
Tomatoes 3 fienly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Jaggery 2 spoons
Tamarind paste 1/4 spoon
Mustard seeds 1/4 spoon
Sesame oil few spoons.

Method:

In a wide pan, heat oil. Add mustards and wait till it pops.

Then add garlic and fry till fragrant.

Add onions and fry till it turns golden color. Add toamtoes, salt, turemric, chili, jaggery and tamarind paste. Cover and cook til they become pulpy.

Now stir-in bitter gourd. Fry for few minutes. Cover and cook. Do not add any water. Let it get cooked with its own water content.

When the vegetable is done and oil shows up on sides, remove from heat.

Serve warm with plain steam cooked rice.

4.8.07


Pavakkai Thayir Pachadi:

Bitter Gourd Yogurts Salad. Fried Bitter Gourd in Yogurts. Karela Raita. Kakarkkai Perugu Pachadi. Pavakkai Pachadi.

Ingredients:

Bitter Gourds - 3 medium size
Yogurts 2-3 cups
Oil for frying.

To Wet-Grind These:

Fresh grated coconut 3-5 spoons
Green chilies 2-3
Salt
Yogurts 1/4 cup.

For Tempering:

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Trim their ends off the bitter gourd. Then slice then thinly.

Heat oil in a shallow wok. Deep fry bitter gourd slices. Fry till they are dark brown to black and crispy.

Leave them over kitchen tissues for a while.

Now wet grind coconut, green chili, salt and 1/4 cup of curd.

Combine fried gourd and wet-ground above paste in yogurd. Mix them well.

In a shallow frying pan...heat oil and add sesonning items and wait till they pop.

Then run this above sesonning over mixed beets-yogurts set-up.

Serve chillied or at room temeprature as a side dish.


Bitter Gourd Stir-Fry:(Chinese Style)

Ingredients:

Bitter GOurd Large 1-2
Salt
Thick Soy Sauce 2 spoons
Red Chili Flakes 1-2 spoons
Garlic Flavoured Asian Sesame Oil few spoons
Spring Onions/Green Onions to garnish.

If You dont have Garlic flavoured Asian sesame oil....here is a substitute recipe.

Ingredients:

Garlic 8-10 cloves chopped
Thai Dry Red chilies 8
Strong Sesame oil 1 cup.

Method:

For Asian Oil:

Heat oil, add garlic and torn chilies to this. Heat over medium heat....until the oil turns to golden color.

Remove from heat and filter this oil.

For Stir Fry:

Chop the bitter gourd into french fries thickness. Add salt, chili flakes and soy sauce to this. Let this marination sit for 1-2 hours.

Heat oil, in a large stir-fry wok. Add the marinated bitter gourd and stir-fry over high heat for 2-4 minutes.

Garnish with green onions. Serve warm as a side dish.