Monday, July 4, 2011

Bitter Guard Curry..

Bitter Guard is a vegetable which is very bitter...but its good to eat at times and its good for health too. Bitter guard curry can be eaten with Rice or Chapatis and Pooris.

Things Needed :
Bitter Guard : 1(Medium sized )
Jaggary : 3 Table spoons
Salt :to taste
Rasam powder : 2 Tea spoons
Urud Daal : 1 Tea spoon
Channa Daal : 1 Tea spoon
Ingh ( Asafotida ) : a pinch
Coconut : 2 Table spoons
Tamarind : 2 table spoon pulp.
Mustard seeds : 1/2 tea spoon
Urd daal :1/2 tea spoon
Ginglly seeds : 1 Table spoon.
turmeric powder: a pinch
Oil : 1 Table spoon
Curry leaves : 6 to 8 leaves.
Coriander leaves : 2 to 3 sticks.

Method :
Cut Bitter guard into halves and remove the seeds and pulp completely and through it out.
Now cut the bitter guard in to small pieces . Put 1 tea spoon of salt and soak bitter guard pieces for 5 minutes and squeeze out the juice from the pieces .(It helps to reduce the bitter taste ). Keep the pieces in a plate.
Now take a pan and roast Channa daal, Ginglly seeds and Urd daal separately until its brown and add ingh and some curry leaves to it and fry for 1 minute and remove from the pan. Grind this mixture with rasam powder and coconut and grind it . Take a ball size of tamarind and soak it in hot water for 5 minutes and squeeze out the pulp and keep the pulp in a small bowl or cup.

Now keep a pan and add oil . Heat for 1 minute and add mustard seeds and urd daal . Let it spurt . Add curry leaves and cut bitter guard pieces which is kept in a plate . Fry thoroughly and add tamarind pulp and little water . Add salt , turmeric and jaggery . Let it boil nicely for 5 minutes. Now add ground mixture and mix well. Leave it for cooking for 5 minutes . Add cut coriander leaves. Serve this curry with Chapatis...or rice.

Note : Fry thoroughly the pieces of bitter guard so that the bitterness in the vegetables will decrees. keeping the pieces in the salt for 5 minutes is also reduces the bitterness . Can add more jaggery if you like sweet taste.

Rasam powder Recipe : Roast 1/4 tea spoon of Methi seeds (Mentyam ) , 2 tea spoons of Coriander seeds 4to 6 red chillies and 1/4 spoon of jeera one by one and dry grind together and powder it . Can add curry leaves and a pinch of ingh ..while roasting . so that it gives a better taste.

2 to 3 servings.

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