Punjabi Style Bitter Gourds In Curds Recipe
Ingredients
| 450 gms. large bitter gourds | ||
| Curds | 250 Gram | |
| Onions | 2 Large, finely chopped | |
| 1 large 1" piece ginger | ||
| 8 large cloves garlic | ||
| Green chillies | 6 , deseeded | |
| Whole black peppercorns | 8 To taste | |
| Cumin powder | 1 Teaspoon, broiled | |
| Coriander powder | 1 Teaspoon, broiled | |
| Asafoetida | 1 Pinch | |
| Coriander | 1/4 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Ghee | ||
Directions
Scrape the bitter gourds, trim the ends and then cut them into two pieces vertically. Remove the seeds and fluff from the centre of each and cut into 1-inch pieces. Soak in salted water for 2 hours.
Whisk the curds in a bowl. Squeeze the water from the gourds and then soak them in the curds for about an hour.
Remove the bitter gourds from the curds into a sieve and allow the curd water to drip into a vessel placed below it.
Place 4 tablespoons of ghee in a vesel and the finely chopped onions and cook them to golden brown over a low fire. Add the peppercorns and the cumin, coriander and asafoetida powders and allow to cook for 2 minutes.
Add the gourd pieces and cover the vessel and allow to cook till soft. Stir in the fresh coriander and serve with parathas.
Whisk the curds in a bowl. Squeeze the water from the gourds and then soak them in the curds for about an hour.
Remove the bitter gourds from the curds into a sieve and allow the curd water to drip into a vessel placed below it.
Place 4 tablespoons of ghee in a vesel and the finely chopped onions and cook them to golden brown over a low fire. Add the peppercorns and the cumin, coriander and asafoetida powders and allow to cook for 2 minutes.
Add the gourd pieces and cover the vessel and allow to cook till soft. Stir in the fresh coriander and serve with parathas.
Chef
