Bitter gourd may be the least favorite vegetable of many people because of the bitter taste. But I love it. In Kerala cuisine its used in many dishes such as theeyal, thoran, pachadi etc. Its well known for its medicinal properties. Its noted for its antiviral, anti malarial cardio protective and diabetic friendly properties. My husband never liked it. So I thought of some special way of cooking it and ended up in this recipe....Now he too is a fan of bitter gourd. :-)
INGREDIENTS :
Bitter gourd -4 small
Onion - 1/2, roughly chopped
Tomatoes - 1, medium size, roughly chopped
Ginger - 1 inch,roughly chopped
Garlic - 2-3 cloves, roughly chopped
Oil - 2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Salt - according to taste
Jaggery - 2 Tbsp
Gram flour - 1/2 cup
Cashew nuts - 10-15 or you can use any nuts of your choice
FOR SEASONING :
Oil - 3 Tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
METHOD :
Wash and pat dry the bitter gourd. Make vertical slits along the entire length of the bitter gourd. Place in a microwave-safe plate and heat it for 4 minutes. If you don't have a microwave dip them in hot water for 3-4 minutes or until soft. Now remove the seeds. You can use the seeds if you like. I use them so as to get a crunchy bite. Set aside.
Heat a frying pan with 1 tsp oil. add the onions, tomatoes, ginger, garlic, the bitter gourd seeds, turmeric powder, chilly powder & salt one by one and cook until soft and translucent. In a mixer, grind the nuts and add the cooked mixture to it and make into a fine paste. In the same pan heat another tsp of oil and add the mixture, jaggery and the gram flour till the flour is cooked and mixed well. Stuff the mixture evenly into the bitter gourds.
In another pan add 3 Tbsp of oil and allow the cumin seeds & mustard seeds to splutter. Add the stuffed bitter gourds into the pan and close with a tight lid. Adjust the flame to below medium. Let it slow cook for about 30 minutes, turning occasionally till the whole bitter gourd gets an even brownish black coating.
INGREDIENTS :
Bitter gourd -4 small
Onion - 1/2, roughly chopped
Tomatoes - 1, medium size, roughly chopped
Ginger - 1 inch,roughly chopped
Garlic - 2-3 cloves, roughly chopped
Oil - 2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Salt - according to taste
Jaggery - 2 Tbsp
Gram flour - 1/2 cup
Cashew nuts - 10-15 or you can use any nuts of your choice
FOR SEASONING :
Oil - 3 Tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
METHOD :
Wash and pat dry the bitter gourd. Make vertical slits along the entire length of the bitter gourd. Place in a microwave-safe plate and heat it for 4 minutes. If you don't have a microwave dip them in hot water for 3-4 minutes or until soft. Now remove the seeds. You can use the seeds if you like. I use them so as to get a crunchy bite. Set aside.
 |
| Microwaved bitter gourd |
Heat a frying pan with 1 tsp oil. add the onions, tomatoes, ginger, garlic, the bitter gourd seeds, turmeric powder, chilly powder & salt one by one and cook until soft and translucent. In a mixer, grind the nuts and add the cooked mixture to it and make into a fine paste. In the same pan heat another tsp of oil and add the mixture, jaggery and the gram flour till the flour is cooked and mixed well. Stuff the mixture evenly into the bitter gourds.
In another pan add 3 Tbsp of oil and allow the cumin seeds & mustard seeds to splutter. Add the stuffed bitter gourds into the pan and close with a tight lid. Adjust the flame to below medium. Let it slow cook for about 30 minutes, turning occasionally till the whole bitter gourd gets an even brownish black coating.
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