Friday, June 13, 2008


Bitter gourd - 2 -3 no
Onion - 1[medium size]
Ginger - 1/2 size crushed
Garlic - 3 pods crushed
Tamarind puree - 1 cup
Chilli powder - 1 teaspoon
Sambar powder - 2 teaspoon
Jaggery - 1 big piece
Sesame oil - 1/2 teaspoon
Salt to taste

For tempering/tadka:
Mustard seeds
Methi seeds
Curry leaves
Dry red chilli


  1. Make puree with tamarind paste by soaking it in hot water & keep it aside.
  2. Add oil to the pan add mustard, methi seeds & chopped onions
  3. Add crushed garlic,ginger & fry for a while until raw smell goes .
  4. Then add cut bitter gourd pieces,fry until golden brown.
  5. Add tamarind,turmeric powder, sambar powder, chilli powder,water, salt & cook until gravy becomes thick.
  6. Add jaggery , sesame oil/ghee
  7. Adjust the salt and chilli powder to the taste.
  8. Serve hot with rice.

Note: cut the bitter gourd into round shape and remove the seeds and wash it in turmeric powder and salt and keep aside for 10 mins to reduce bitterness.

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