Bittergourd - 250 gms
Green chillies - 4-5 ( or more to taste)
Oil - 2 tbsp + 1/4 cup
Mustard seeds - 1 1/2 tsp
Hing - 1/2 tsp
Curry leaves - few
Tamarind paste - 1 1/2 - 2 tbsp
Jaggery - lemon size ( optional)
Roast in little oil & powder:
Red chillies - 4-5 ( or more to taste)
Urad dhal - 1 tbsp
Gram dhal - 1/2 tbsp
Remove seeds from bittergourd & cut into thin 1 “ pieces or mince.
Heat 2 tbsp oil, temper mustard seeds & then saute bittergourd pieces & chopped green chillies, adding salt & haldi.
When the vegetable becomes tender, add tamarind paste with 1 cup water & hing.
Boil & simmer for some time.
Then add the powder, mix & cook well.
If you like, add jaggery now.
Add 2 tbsp oil & when well blended, remove.
This can be mixed with rice & ghee & eaten.
Green chillies - 4-5 ( or more to taste)
Oil - 2 tbsp + 1/4 cup
Mustard seeds - 1 1/2 tsp
Hing - 1/2 tsp
Curry leaves - few
Tamarind paste - 1 1/2 - 2 tbsp
Jaggery - lemon size ( optional)
Roast in little oil & powder:
Red chillies - 4-5 ( or more to taste)
Urad dhal - 1 tbsp
Gram dhal - 1/2 tbsp
Remove seeds from bittergourd & cut into thin 1 “ pieces or mince.
Heat 2 tbsp oil, temper mustard seeds & then saute bittergourd pieces & chopped green chillies, adding salt & haldi.
When the vegetable becomes tender, add tamarind paste with 1 cup water & hing.
Boil & simmer for some time.
Then add the powder, mix & cook well.
If you like, add jaggery now.
Add 2 tbsp oil & when well blended, remove.
This can be mixed with rice & ghee & eaten.
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