Bitter Gourd may not be everyone's favorite but when cooked correctly it will be the heaven of food. The main technique while cooking bitter guard is reducing the bitterness and compensating the bitterness by balancing the other tastes. I will share some other bitter guard recipes soon. For this recipe the most commonly found long variety of bitter gourd are used.
Tip:
Don't overcook the bitter guard as it will not be possible to stuff as it keeps breaking.
Prep Time : 10 minutes
Cook Time : 40 minutes
Serves : 2 Persons
Ingredients Needed:
Bitter gourd - 4
Oil for deep frying
Ingredients Needed for removing bitterness:
Tamarind - 1 tbsp
Jaggery - 1 tbsp
Rock salt - 1 tbsp
Ingredients needed for preparing stuff:
Red chilli powder - 1 tbsp
Salt as needed
Dried coconut - 1/2 cup
Jaggery - 1tbsp
Coriander seeds/Dhaniya - 1 tbsp
Tamarind - 1 tbsp
Garlic - 6 cloves
Onion - Medium size cubed
Preparation:
1. Cut the bitter gourd into half horizontally up to 3 inch long pieces. If the bitter gourd is too long cut into more pieces.
2. Fill a vessel with water just enough for the bitter gourd to be fully immersed.
3. Add all the ingredients required for removing bitterness into the water.
4. Let it simmer on medium flame for about 15 mins. (Check and stir occasionally)
5. Once the color of the bitter gourd changes uniformly, turn off the flame.
6. While the bitter gourds are getting cooked grind all the ingredients required for preparing masala except onion.
7. Once all the other ingredients are grounded into fine powder add onion and grind roughly. (The onion should still be visible in small bits).
8. While preparing the masala powder, heat oil enough for deep frying in a pan.
9. Once the oil is heated, squeeze the bitter gourd of the excess water and drop gently into the oil.
10. Let them fry in oil for nearly 15 mins. Turn off the flame once the bitter gourd changes color and becomes hard.
11. Meanwhile take one tablespoon of oil in a separate pan and fry the masala stuff prepared.
12. Once the bitter gourd is fried, stuff the masala and serve.
Suggestion:
The masala paste prepared can be stored for nearly a week when refrigerated. So, if any masala paste is left, it can be reused. It will taste good with dosa or idli too.
Comentarios