Podi in Tamil means powder. In our house, we all love paruppu podi, Ellu/ sesame seeds podi, thengai/ coconut podi, curry pdo, which is used for stuffing brinjal, bhindi. Now this will be the favourite for my son-in-law and granddaughter, who both love pavakkai.
INGREDIENTS
Pavakkai / Bitter gourd – 3
Yogurt – 2 tbsp
Mustard seeds – ½ tsp
Turmeric powder – ¼ tsp
Oil – 1 tbsp
Salt – to taste
Asafetida – ¼ tsp
Dry roast
Channa dal – 1 tbsp
urad dal – 2 tbsp
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Red chili – 3
Dry roast these ingredients, add put it over tamarind which will be easier to grind.
Tamarind – a small lime size
TIP- I start coughing if I've to roast red chilies, I add chilies when I roast the dal, then it will not make you cough.
METHOD
Wash the bitter gourd and then slice them vertically. Remove the thick fibrous part in the middle and then grate the bitter gourd in a grater. Now squeeze the grated bitter gourd and spread over a paper towel or kitchen towel for about 10 minutes.
Transfer the bitter gourd to a bowl and mix it with the yogurt. Keep it aside for about 30 minutes. This helps to remove the bitterness from the vegetable. After 30 minutes, squeeze out the bitter gourd and keep it aside.
In the meantime, dry roast all the ingredients mentioned above and then grind it into a powder once they cool down.
In a pan, heat the oil and add the mustard seeds. Now add the turmeric powder and asafetida and fry it for about 20 seconds. Then add the squeezed bitter gourd and salt and fry it in low flame until the bitter gourds are golden brown and cooked. This takes a good 20 minutes. Make sure you fry it in low flame otherwise you might burn the vegetable.
Add the ground powder to the cooked bitter gourd and mix well. Let it fry for about 2 minutes in low flame and then take it off the flame.
Let it cool well and then store in an airtight container.
It will taste yummy with hot rice and ghee with roasted papad/ chips.
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