Hot Malabari Bitter Gourds Recipe
Ingredients
| 6 large bitter gourds | ||
| Onions | 4 Large, finely chopped | |
| Tomatoes | 4 Large, finely chopped | |
| Coriander | 1/2 Cup (16 tbs), chopped | |
| 6 green chillies, slit and deseeded | ||
| 4 red chillies, deseeded and ground | ||
| Coriander seeds | 1 Teaspoon, powdered | |
| Sesame seeds | 1 Teaspoon, powdered | |
| Turmeric powder | 1 Teaspoon | |
| 1/2 cup tamarind pulp | ||
| Mustard seeds | 1 Teaspoon | |
| Curry leaves | 2 | |
| Salt | To Taste | |
| Mustard oil | ||
Directions
Scrape the bitter gourds and cut into two vertically and then slice each piece very thinly. Soak in salted water for 2 hours.
Heat 1/2 cup mustard oil, add the curry leaves and fry the onions and chillies well. When onions become soft and pink, add the bitter gourd, lower the heat and allow the vegetable to become soft and brown.
Sprinkle the turmeric, coriander and sesame powders over the vegetable and mix in the ground red chillies and add the tomatoes and cover and cook gently till they are done. Lastly add the tamarind pulp and chopped coriander and taste for salt.
Fry the mustard seeds in 1 teaspoon of oil and once they crackle, add them to the cooked bitter gourd.
Heat 1/2 cup mustard oil, add the curry leaves and fry the onions and chillies well. When onions become soft and pink, add the bitter gourd, lower the heat and allow the vegetable to become soft and brown.
Sprinkle the turmeric, coriander and sesame powders over the vegetable and mix in the ground red chillies and add the tomatoes and cover and cook gently till they are done. Lastly add the tamarind pulp and chopped coriander and taste for salt.
Fry the mustard seeds in 1 teaspoon of oil and once they crackle, add them to the cooked bitter gourd.
Chef
