Bitter Gourds, Maharashtrian Style Recipe
Ingredients
| 500 gms. bitter gourds | ||
| Onions | 200 Gram, finely chopped | |
| Coconut milk | 1 Cup (16 tbs) | |
| Peanuts | 25 Gram | |
| 6 Kashmiri chillies, deseeded | ||
| Sesame seeds | 1 Tablespoon | |
| Cloves | 4 | |
| Cinnamon | 1 1 Inch | |
| Peppercorns | 8 | |
| Turmeric powder | 1 Teaspoon | |
| 1/2. cup tamarind pulp | ||
| Jaggery | 1/2 Cup (16 tbs), crushed | |
| Salt | To Taste | |
| Mustard oil | ||
Directions
Wash and scrape the bitter gourd, cut it into pieces and soak in salted water for 2 hours.
Grind the masala well and set aside.
Place 1/2 a cup of mustard oil in a vessel. Add the onions and cook over a medium flame till soft. Add the masala and mix vigorously till red. Lower the flame and add the bitter gourds and salt. Mix and cover and cook till soft. Sprinkle coconut milk on and off so the masala does not stick to the pan.
When the vegetable is soft, mix the jaggery and tamarind pulp and add it to the vegetable and allow to simmer for 5 minutes.
Eat with hot rotis.
Grind the masala well and set aside.
Place 1/2 a cup of mustard oil in a vessel. Add the onions and cook over a medium flame till soft. Add the masala and mix vigorously till red. Lower the flame and add the bitter gourds and salt. Mix and cover and cook till soft. Sprinkle coconut milk on and off so the masala does not stick to the pan.
When the vegetable is soft, mix the jaggery and tamarind pulp and add it to the vegetable and allow to simmer for 5 minutes.
Eat with hot rotis.
Chef
