Pakashastra

Pakashastra

Friday, May 23, 2014

Bitter Gourd Stir Fry


Ingredients:

Bitter Gourds - 2 medium
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Tamarind Extract (Thick) - 1 1/2 tsps
Jaggery Powder - 1 tbsp
Salt to taste

For Masala:

Garlic Cloves - 4 large
Cumin Seeds - 1/2 tsp
Dry Red Chillis - 3
Dessicated Coconut - 3 tbps
Cooking Oil - 1 tsp

For Seasoning:

Cooking Oil - 2 tbsps
Black Gram - 1 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds - 3/4 tsp
Dry Red Chilli - 1
Curry Leaves - 5


Method:

  1. Peel garlic cloves and chop them.
  2. Heat 1 tsp oil in a pan, add chopped garlic. Roast until slightly brown. 
  3. Add cumin seeds and dry red chillis. Roast until chilli turn crisp.
  4. Now add dessicated coconut and roast on low flame until brown. Immediately transfer onto a plate and allow it to cool. 
  5. Wash and halve the bitter gourds.
  6. Remove all the seeds and discard them.
  7. Slice bitter gourds into 1/2 inch long slices.
  8. Heat 2 tbsps in a pan.
  9. Add black gram, cumin seeds, mustard seeds, dry red chilli pieces and curry leaves.
  10. When mustard seeds start spluttering, add bitter gourd slices. 
  11. Saute on medium flame until they brown slightly and turn crisp. 
  12. Add turmeric powder, red chilli powder, tamarind extract, jaggery powder and salt. Mix well and let it continue to roast for 2 minutes.
  13. Meanwhile, blend the roasted spices into a coarse powder.
  14. Add this masala powder to the sauteed bittergourd. Mix well.
  15. Let it roast on low flame for 10 minutes. Keep stirring occasionally.
  16. Serve with hot steamed rice and ghee or with curd rice.


0 comments:

Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!