Today, I went by Appa's recipe to make bitter gourd wet fry/paagarkai puli kootu. Oh, and please swipe to see the full platter: Broad beans wet fry/avarakkai kootu▪Shallot sambhar/chinna vengayam sambhar - with rice, fryums, tomato rasam, curd, and the dish in picture 🍽
Ingredients: 250 gm Bitter gourd (chopped)▪1-2 Onions (chopped)▪Tamarind (the size of a small lemon - to be soaked)▪2-3 tbsp powdered jaggery▪a pinch of turmeric powder▪Chilli powder as required▪Salt as required▪Garam masala (optional)▪Oil as required.
For seasoning: a pinch of mustard, fenugreek (optional), 4-5 curry leaves.
For masala: 2-3 Onions (chopped)▪2 tbsp Jeera. Grind the two together to form a wet paste (water need not be added).
Warm kadai on medium flame. Add oil, let it warm up and add seasoning ingredients. Add onions to the kadai when the mustard seeds start spluttering. Add bitter gourd to the kadai when the onion slices are cooked. Saute well for 2-3 minutes. Add masala (the ground wet paste) to the kadai. Saute well until the masala spreads even. Add turmeric powder, Chilli powder, salt, and Garam masala (if required), a little water, and saute well for 2 minutes. Close kadai with a lid and allow the mixture to cook on medium flame for 20-25 minutes. Stir from time to time. After the bitter gourd gets cooked, add tamarind essence (from what was soaked), jaggery, and salt. Saute well. Close kadai and let it cook for another 5 minutes on a low flame. Retrieve the cooked dish and serve hot with rice, curry, and rasam.
Try this on kids (and grown ups) who skip bitter gourd. This tangy alternative works (most of the time 😆). Also, my grans held it that it's best to take bitter gourd and most veggies (and meat) in wet fry/gravy form, than ingesting them as fries.
#eatingright #southindiancooking #vegetarianrecipes #kitchenista #sindhusankarcooks #quickandsimple #traditionalrecipe #assorted #lunchsorted #lunchplate #responsiblecooking #foodstagram #bittergourd #fathersrecipe #karela