ULTIMATE BITTERMELON SABZI

 

Ingredients:

Bitter Melon 200 gms

Tomato medium size 4 pcs

Curry leaves 15 or one sprig

Shallots 10 chopped

Red chilly powder 1/2 tsp

Turmeric 1/2 tsp

Sambar powder 1/2 tsp

Asafoetida 2 pinches

Roasted Fenugreek powder1/2 tsp

Kokum Rind or kodampuli1 pc 

or (a gooseberry size Tamarind to be soaked in

 water 50mland take its thick extract)

Jaggery powder 1 tbsp

Rock Salt 3/4 tsp

Chana Dal 1 tbsp

Coriander greens a fistful chopped

Cold-pressed Groundnut oil 2 tbsps

Cold-pressed sesame oil 1 tbsp

Ghee 1 tbsp

Procedure:

Wash the bitter gourd/Bitter melon and cut the ends.

Chop the veggie as 1/4 inch coin-shaped slices using a chopper.

Boil the tomatoes until the skin automatically peeled off.

Set aside to cool down and grind to a fine puree.

Heat a wok with 2 tbsps groundnut oil.

Add mustard seeds to splutter

Once they start to splutter, add chana dal to fry.

Add shallots and curry leaves 

Saute until the shallots fried transparent.

Reduce the heat to low.

Add turmeric, Red chilly powder and sambar powder.

Transfer the bitter melon coins and saute for a second.

Rock salt 3/4 tsp to be added.

Next ingredient is Kokum rind/Kodam puli 1 pc or tamarind, gooseberry size to be soaked in water and strain the extract and add.

Then, jaggery powder and sprinkle 2 pinches asafoetida

Saute for 2 seconds on low heat.

Cover and cook for 5 minutes on low heat.

Open the lid and add tomato puree along with 250 ml rinsed water and roasted fenugreek powder.

Stir to combine.

Cover and cook for another 5minutes on medium heat.

The final addition of coriander greens, one tablespoon Cold pressed Sesame oil.

Ghee 1 tbsp if you want to feed the kids. It's optional.

Cooking time: 15 minutes

Servings 2 persons