Bitter Gourd Cooked With Gram Flour Kashmiri Style Recipe
Ingredients
| 7 large long bitter gourds, cut into 1" pieces | ||
| Gram flour | 50 Gram | |
| 6 green chillies, cut fine | ||
| Coriander | 1/2 Cup (16 tbs), finely chopped | |
| Coriander powder | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Ginger powder | 1 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| 1 tsp. aniseed powder | ||
| 1 tsp. crushed cloves, peppercorns and cinnamon | ||
| Turmeric powder | 1 Teaspoon | |
| Asafoetida | 1/2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Salt | To Taste | |
| Mustard oil | ||
Directions
Take the bitter gourd pieces and soak them in salted water.
Place a vessel on the fire with 3 tablespoons of mustard oil. Add the asafoetida, and then the green chillies, stir and then add the coriander, chilli, ginger, cumin, aniseed powders, the crushed peppercorns, cloves and cinnamon and lower the flame.
Squeeze the bitter gourds, apply turmeric powder to the pieces and add to the hot masala on the stove and mix vigorously.
Cook over a low flame, stirring all the while till they are golden red in colour. Then add the gram flour and mix well. Sprinkle some water and allow the flour and the gourd pieces to gradually soften and cook till the raw smell of the flour disappears. Keep sprinkling water and stirring non-stop till the vegetable and flour are both cooked and stick to each other. Taste for salt. Sprinkle with sugar and cover and keep over a very low flame for 5 to 7 minutes.
Serve with hot rotis and mango pickle.
Place a vessel on the fire with 3 tablespoons of mustard oil. Add the asafoetida, and then the green chillies, stir and then add the coriander, chilli, ginger, cumin, aniseed powders, the crushed peppercorns, cloves and cinnamon and lower the flame.
Squeeze the bitter gourds, apply turmeric powder to the pieces and add to the hot masala on the stove and mix vigorously.
Cook over a low flame, stirring all the while till they are golden red in colour. Then add the gram flour and mix well. Sprinkle some water and allow the flour and the gourd pieces to gradually soften and cook till the raw smell of the flour disappears. Keep sprinkling water and stirring non-stop till the vegetable and flour are both cooked and stick to each other. Taste for salt. Sprinkle with sugar and cover and keep over a very low flame for 5 to 7 minutes.
Serve with hot rotis and mango pickle.
Chef
