Tuesday, June 25, 2013

Bitter gourd gravy with mustard

Now-a-days, people named it  as a bitter gourd pickle.  Actually it is like kuzambu/gravy.  Now will see the preparation method.


Bitter gourd 1//4 kg
Tamarind 100 gms
Salt to taste
Powdered Jaggery one table spoon
curd one table spoon
salt to taste,
turmeric powder

For frying and grinding

Turmeric powder 1/4 teaspoon
Red chillies 10,12 according to your taste
one table spoon Dhania seeds
two table spoons Black Pepper (you can add 3 tablespoons also if you require more spicy)
Splitted Urad dhal two teaspoons
Bengal gram dhal two teaspoons
Mustard one table spoon


Mustard seeds one teaspoon,
two teaspoon jeera
gingley oil (must)
Curry leaves

First wash and cut the bitter gourd into slices, add curd, turmeric powder and salt.  Keep it aside.  Soak the tamarind in water and extract juice. Take 3 cups of tamarind juice and keep it also aside.

Now grind the one table spoon mustard and keep it aside. Do not fry the mustard. Put the pan in the stove and fry all the ingredients one by one in heated oil. Grind them into a fine paste. Keep it aside.

Put the kadai or non stick pan in the stove and add gingley oil. Temper with mustard, jeera, and curry leaves. Remove the water from the already soaked bittergourd and fry them in the oil.  Fry them till it become golden brown and add the grinded paste and add some more water if required. Add the tamarind juice also. Add the required quantitiy of salt only.  We already add salt to bittergourd. So be careful. Let it boil for some time. When the gravy becomes thick, add the powdered jaggery and the already powdered raw mustard powder. Let it boil for sometime and remove from the stove when the oil from the gravey come out. Cool it and store in a glass bottle. It will be preserved for two or three months.

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