Peanut and Bitter gourd Rassa Recipe
Diced bittergourd, cooked in a flavourful, aromatic gravy with peanuts..these act as a crunch in this recipe. Do note that I have added some coconut and jaggery in this recipe (which aint recommended much for diabetics)…but my dad is fussy…so as long as he is having bittergourd, I add a little for his satisfaction.
Ingredients
| Coriander seeds | 1 Tablespoon (To be roasted and ground into a paste with water) | |
| Cumin seeds | 1 Teaspoon (To be roasted and ground into a paste with water) | |
| Dried red chillies- 4 to 6 noÂ’s | ||
| Poppy seeds | 1 Teaspoon (To be roasted and ground into a paste with water) | |
| Sesame seeds | 1 Teaspoon (To be roasted and ground into a paste with water) | |
| Tamarind- 1 small lemon sized ball | ||
| Chana dal | 1 Teaspoon (To be roasted and ground into a paste with water) | |
| Urad dal | 1 Teaspoon (To be roasted and ground into a paste with water) | |
| Black peppercorn- 5 to 6 noÂ’s | ||
| Garlic clove- 2 noÂ’s | ||
| Coconut- 2 tablespoons, coarsely chopped | ||
| Other ingredients | ||
| Bitter gourd- 2 small noÂ’s, thinly sliced | ||
| Peanuts- 1/3 cup, boiled with salt | ||
| Salt | 1 To taste (To be roasted and ground into a paste with water) | |
| Toovar dal- 1/3 cup, boiled | ||
| Jaggery- as required | ||
| Oil | 2 Teaspoon (To be roasted and ground into a paste with water) | |
| Mustard seeds | 1 Teaspoon (To be roasted and ground into a paste with water) | |
| Asafoetida- a large pinch | ||
| Turmeric powder- a pinch | ||
Directions
GETTING READY
1. In a medium sized bowl, combine bitter gourd and salt. Mix well and keep aside for ½ hour.
2. Squeeze out excess bitterness and keep aside.
MAKING
3. In a medium sized kadhai, heat 1 teaspoon oil.
4. Once hot, add bitter gourd and turmeric powder and sauté on a medium flame for few minutes.
5. Add 1/3 cup water and mix well. Cover and cook on a medium flame for 5 to 7 minutes or till gourd is half cooked.
6. Add prepared paste, 1/3 cup water and mix well. Bring to a boil.
7. Once boiled, reduce flame and simmer for 5 to 7 minutes.
8. Add dal, peanuts, jaggery (optional), salt, asafoetida powder and simmer for 5 more minutes.
9. Transfer on to a serving bowl.
10. In a tempering pan, heat remaining oil and add mustard seeds.
11. When they crackle, add curry leaves and pour over prepared gravy.
SERVING
12. Serve hot with whole wheat or multi grain roti.
1. In a medium sized bowl, combine bitter gourd and salt. Mix well and keep aside for ½ hour.
2. Squeeze out excess bitterness and keep aside.
MAKING
3. In a medium sized kadhai, heat 1 teaspoon oil.
4. Once hot, add bitter gourd and turmeric powder and sauté on a medium flame for few minutes.
5. Add 1/3 cup water and mix well. Cover and cook on a medium flame for 5 to 7 minutes or till gourd is half cooked.
6. Add prepared paste, 1/3 cup water and mix well. Bring to a boil.
7. Once boiled, reduce flame and simmer for 5 to 7 minutes.
8. Add dal, peanuts, jaggery (optional), salt, asafoetida powder and simmer for 5 more minutes.
9. Transfer on to a serving bowl.
10. In a tempering pan, heat remaining oil and add mustard seeds.
11. When they crackle, add curry leaves and pour over prepared gravy.
SERVING
12. Serve hot with whole wheat or multi grain roti.
Chef
