Thursday, December 07, 2006

Bitter Gourd Pachady

Bitter Gourd Pachady
Ingredients
Bitter gourd 250 gms
Coconut 1 cup
Till seed 2 dsp
Turmeric powder 1 tsp
Sugar 1 tsp
Oil 4 dsp
Dry chilly 8
Black gram dhal 1 dsp
Tamarind a ball the size of a gooseberry
Curd (not too sour) 1 cup
Mustard seed 1 tsp
Cumminseed ½ tsp
Curry leaves 2 stalks

Method
Cut the bitter gourd into small pieces and smear with salt and a little flour. Fry the till seed, black gram dhal and broken chilly and grind together with coconut.Wash the bitter gourd and sauté in 2 dsp oil. Pour in 1-cup tamarind water and add turmeric powder. Taste for salt. Cook on a slow fire. When the curry is almost dry, add the ground ingredients and bring to a boil. Reduce the heat and blend in curd and sugar. When it gets hot, remove from fire. Season with mustard cumin and curry leaves spluttered in the remaining oil.

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