Bitter gourd pickle / Pavakkai urugai
I never knew that I use
so much of Bitter gourd until I started documenting these dishes. One more
recipe to cook bitter gourd is this pickle. Can cook this easily and stays good
up to a week in the refrigerator.
INGREDIENTS
|
Small
bitter gourd/Pavakkai |
6
|
|
Tamarind
|
1
small lemon sized |
|
Water
|
1cup
|
|
Jaggery
|
2tbsp
|
|
Mustard
seeds |
1tsp
|
|
Chilli
powder |
3tsp
|
|
Turmeric
powder |
1/4tsp
|
|
Asafoetida
|
1/4 tsp
|
|
Oil
|
2tbsp
|
|
Fenugreek
powder |
1/4tsp
|
|
Salt
|
To
taste |
PREPARATION
Soak the Tamarind in
water for 30 minutes. Squeeze well and take out the extract. Keep aside
water for 30 minutes. Squeeze well and take out the extract. Keep aside
Remove the pith and
seeds from the bitter gourd. Chop them into small pieces
seeds from the bitter gourd. Chop them into small pieces
Microwave it in closed
micro safe dish in Micro high mode for 3 minutes. Else you can cook in cooker
up to 2 whistles. Keep it aside.
micro safe dish in Micro high mode for 3 minutes. Else you can cook in cooker
up to 2 whistles. Keep it aside.
Heat oil in a pan and
when sufficiently hot, add the mustard seeds. Once they crackle, add asafoetida
and the cut bitter gourd and fry it in medium heat for few minutes.
when sufficiently hot, add the mustard seeds. Once they crackle, add asafoetida
and the cut bitter gourd and fry it in medium heat for few minutes.
Now add the turmeric
powder, chilli powder and saute for 1 minute
powder, chilli powder and saute for 1 minute
Add the tamarind
extract and salt and let it boil for few minutes
extract and salt and let it boil for few minutes
Now add the jiggery and
continue to cook till it starts to absorb all the moisture. When it is almost
slushy add the fenugreek powder, mix well and switch off the fire.
continue to cook till it starts to absorb all the moisture. When it is almost
slushy add the fenugreek powder, mix well and switch off the fire.
Serve with curd rice
