Apr 14, 2010



Bitter gourd -- 2
Oil -- 2 tablespoons

Tamarind paste -- 3 tablespoons
Salt to taste
Jaggery --- 4 tablespoons (powdered)

Coconut oil -- 1 teaspoon
Split chickpea(chana dal) -- 3 teaspoons
Asafoetida -- 1 pinch
Split black gram(Urad dal) -- 2 teaspoons
Coriander seeds -- 2 teaspoons
Red chilly -- 5-6 (broken)
Sesame seeds -- 1 teaspoon

Coconut -- 1/4 cup (grated)

Wash and slit he bitter gourd. Remove the seeds and cube it into small cubes.
Heat oil in a pan and fry these cubes until it turns brownish.

Add salt,jaggery and tamarind paste to the bitter gourd and simmer it for 5-10 minutes on low flame.
Heat coconut oil and fry the channa dal and asafoetida until the dal is lightly browned. Take the dal aside and fry urad dal in the same oil until brown again. Add coriander seeds,red chilli and fry for 3-4 minutes. Add sesame seeds in the end and turn off he heat.

Grind all the fried spices and dals with the coconut to a coarse paste.

Add this paste to the cocked bitter gourd and bring it to boil. Adjust the salt and jaggery if needed.

Serve with rice.

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