Ingredients Jump to Instructions ↓

  1. 2 medium sized bittergourds

  2. 1 teaspoon mustard seeds

  3. 1 sprig curry leaves

  4. 1 onion, minced

  5. 3 to 4 garlic cloves minced

  6. 2 teaspoons red chilli powder

  7. 1 teaspoon cumin powder

  8. 1/2 teaspoon turmeric powder

  9. 1 teaspoon dhania powder

  10. 2 teaspoons sambhar powder

  11. 2 teaspoons shredded coconut

  12. 1 teaspoon methi, fenugreek, seeds, roasted and powdered

  13. 2 teaspoons white sesame seeds, roasted and powdered

  14. 2 tablespoons jagggery melted or 2 teaspoons sugar Juice of a small ball of tamarind A pinch of hing Salt to taste

Instructions Jump to Ingredients ↑

  1. : Scrape the skin of the gourds till smooth and wash them. Cut lengthwise and remove the seeds. Cut them into large half-rounds. Smear salt on them and place a heavy weight on them. This method is used to reduce the bitterness of the vegetable. Set aside for 1/2 hour. Fry in 3 teaspoons oil till well browned. Drain and set aside. Heat about 3 teaspoons oil and add the mustard and curry leaves. When the mustard crackles, add the minced onion and garlic. Fry till done. Now add all the raw dry powders and fry for 2 minutes. Now add the shrdded coconut and keep frying for 2 more minutes. Add the fenugreek and sesame powders and mix well. Add the fried gourd, jaggery and tamarind. Add salt to taste and enough water to cover the vegetable. Bring to a boil and reduce heat. Cook till the gavy thickens and you get a gojju consistency. Remove from heat and add the hing. Mix well and serve like a chutney with plain rice/dosa/chapati.


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