BITTER SWEET CURRY (made with Indian Bitter gourd)
Bitter Gourd/Bitter melon is a low calorie veggie widely used in Asia,Africa & the Caribbean.Its well known for its medicinal properties,most popularly for its anti-diabetic properties.
This “Bitter Sweet” Curry is one of my favorites passed down to me from my Dhodda(Grandmom)……some aromas are enough to conjure memories that lie too deep for tears.This is one of them.I hope you enjoy this one as much as I do,especially the ones who do not like the bitter gourd/karela/bitter melon as a veggie,let me tell you something, once you taste this recipe you’d never look at bitter melon the same way again.Love indeed is bitter sweet:).Enjoy.
Bitter gourd/Bittermelon/karela- 3 (small green ones)
Oil- 2 tsp
Channa dhal- 1 tbsp
Cumin seeds-1/2 tsp
Coriander seeds-1 tsp
Raw rice- 1 tbsp(optional)
Curry leaves- few
Mustard seeds-1/2 tsp
Onion-1 (big) Finely sliced
Chilli powder-2 tsp
Turmeric powder-1/2 tsp
Jaggery- 1 lime size
Tamarind paste-1/2 tsp
Salt- to taste.
1.Clean & cut Bitter gourd in small round slices,as shown in the picture,remove the seeds in the middle & keep them soaked in salt water for 10- 15 minutes.This helps remove bitterness(just like the salt water cures we hear of:)
2.Meanwhile in a small pan,heat oil then add channa dhal, jeera, coriander seeds,raw rice & fry them for a few minutes.To this add the cut onions & garlic pods & fry till onions turn brown.
3.Add coconut gratings to the above & saute it till it turns light brown.
4.Add the chilli powder, turmeric powder to the above & fry for a few minutes.
5.Now put the above mix all together in a blender with a little water & blend them to a semi coarse mix.Keep aside.
6.In a separate vessel add 2-3 cups of water with tamarind paste & bring to a boil,once the water boils simmer the stove & add the washed/cleaned & salted Bitter gourd rings to the water, along with jaggery & bring it to a boil again.Once this starts to boil,add the blended mix into the water containing the bitter gourd with salt to taste & simmer the curry maintaining it on the stove for 10-15 minutes.
6.Do seasoning with curry leaves & mustard & serve hot with rice.