Bitter gourd: a vegetable I have not been fond of all my life. But a vegetable that is loved by my husband and my mother-in-law. Here is one recipe my mother-in-law has tried to get me to eat this not-so-yummy vegetable. Do try it once, all of you who love this bitter vegetable and all who still do not like it. Maybe this might change your opinion.
This is a good backup when you do not have any other curries. For all, you bachelors who are busy with their jobs give it a go!
Bitter gourd chutney
Equipment
- Grater
- Tablespoon
- Teaspoon
- Kadai (Pan for dry roasting)
- Spatula
- Mixer + Medium Mixer Jar
Ingredients
- 2 big Bitter gourd (grated)
- 2 Tbsp Desiccated coconut
- 10 big Dried red chilies
- 2 Tbsp Chana dal
- 1 Tbsp Urad dal
- 1 Tbsp Sesame seeds
- 2 twigs Curry leaves
- 1 small ball Tamarind (ball should be the size of a gooseberry)
- 1 tsp Jaggery
- Salt (or as per taste)
Instructions
- Add salt to the grated bitter gourd, mix well and keep aside for 30 minutes.
- Now squeeze the grated bitter gourd to drain out the water. Keep this aside
- Dry roast each of the dry ingredients individually (other than jaggery). Be careful not to overroast.
- Dry roast the grated bitter gourd till it is crisp (approximately 15 min)
- Whip all the ingredients along with jaggery and salt in the mixie jar. Do not grind it to a fine paste. It should be coarse but well mixed.
- Store in a clean dry bottle. It will stay fresh up to 2 months.
- Mix 1 tbsp with ghee in hot rice and enjoy.
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T. Vanalatha
Bittergourd chutney…an innovative recipe. Children will also like to eat it.
Reddy
Nice recipe. I tried today. Didn’t added jaggery