1 1/2 cups (2 to 3) bitter melon sliced
1 tbsp lemon juice
1/4 tsp salt
1/2 tbsp coriander seeds
1 to 2 dried red chillie ground to taste
1 tbsp coconut grated
1 tbsp coconut or olive oil
1 tbsp onion
1/2 tbsp curry leaves
1/2 tsp garlic chopped
1/2 tsp grated ginger
1/4 tsp turmeric
1/4 to 1/2 tsp salt to taste
1/2 tbsp tamarind pulp
1/4 cup water
Let the sliced bitter melon soak in the hot water with the lemon juice and salt for about 20 minutes. Then squeeze the bitter melon and throw out the water. I usually put only salt to remove the bitterness, but this time I added lemon juice as well which helped.
Grind the coriander seeds, red chillie and coconut together and keep it aside.
Heat oil in medium heat, and sauté the onion, curry leaves, ginger and garlic. Add the turmeric and bitter melon without the water; sauté for about 2 to 3 minutes. Add the ground spices and cook covered in low heat until the bitter melon is cooked.
Extract the tamarind pulp with 1/4 cup water and add to the bitter melon. Mix and let it cook for another 2 to 3 minutes or until the flavours have incorporated. Remove from heat and serve as a side dish.
|First time planting a Bitter melon plant in our backyard. |
This picture is after a few weeks of planting it.
This bitter melon image goes to black and white wednesday hosted at Divine food and art.
The recipe goes to Gayathri's Walk through the memory lane event and MLLA #50. I am also sending this to the 30 minutes meal mela as I served it with plain white rice and other curries.
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