Bitter gourd is antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative. It helps in healing constipation, piles, blood disorders, respiratory disorders and the list goes on. Because of its medicinal value, every one should try to consume this vegetable at lease once a week. Some people try to avoid bittergourd, because of its taste. But believe me, here is recipe which you would love to eat every day. Try out this pickle with curd and rice. Its yummy.
Preparation Time: 40 minutes excluding the standing time.
Servings: 4
Ingredients:
- 2 cup finely chopped Bitter Gourd
- 1 and ½ cup grated coconut
- 4-5 red chillies
- 2 table spoon coriander seeds
- A pinch of turmeric powder
- 3 Small pieces of tamarind
- ¼ cup jaggary
- A pinch of asafetida
- 2 table spoon oil
- Salt as per taste
Method:
- Take finely chopped Bitter Gourd in a vessel and add 3 table spoon salt to it. Mix well and keep it aside for an hour.
- Then squeeze out the water from Bitter Gourd and keep it aside. This removes a little bitterness of the Bitter Gourd.
- Fry red chillies, coriander seeds, separately on a tawa for 5 minutes.
- Grind red chillies, coriander seeds, asafoetida, tamarind, jaggary, turmeric powder to get a coarse thick paste, with only 3 to 4 table spoon of water.
- On a non stick tawa, add oil and bitter gourd. Fry for around 10 minutes.
- Add grated coconut and fry another 10 minutes.
- Take out the tawa and let it cool for some time.
- Mix the tawa contents and the ground masala very well with hand.
- Check for salt (bitter gourd retains some salt from first step). If required, add salt.
- A spicy, tangy, tasty pickle is ready for lunch or dinner.
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