Bitter Gourd Rice recipe
Raw rice - 1 cup
Bittergourd - 1 big size Urid dhal - 2 tablespoons
Tomato - 2 medium size (chopped) Channa dhal - 1 tablespoons
Thick Tamarind pulp - 2 tablespoons
Red chillies - 2
Fresh grated coconut - 3 tablespoons
Methi - 1 teaspoon
Sambhar powder - 1 tablespoon
Hing - 1 small piece
Red chilli powder - 1/2 teaspoon
Fried Gram Dhal - 2 tablespoons
Turmeric powder - 1/2 teaspoon ( Idli chutney dhal)
Salt - to taste
Gingelly ( 'til' ) oil - 4 tablespoon for cooking
Heat 1 tablespoon oil and fry hing Mustard seeds - 1
teaspoon first to adarkish brown colour and then add methi seeds and the rest Urid
dhal - 1 teaspoon of the ingredients excepting the fried gram dhal.
When the dhals
become golden brown in colour, remove, cool and add the fried gram and grind
to - 50 gms for frying powder.
, Ghee - 1 tablespoon , Curry leaves - 1 sprig1.Cut the bitter gourd in lengthwise, remove seeds, cut
into thin slices, apply 1 tablespoon sugar and little turmeric powder and keep
aside for 1 hour.
2.
Squeeze the bitter gourd pieces and rinse in water,
spread on a absorbent sheet of paper towel.
3.
Remove and fry in hot oil in two batches to a darkish
brown colour and keep aside.
4.
Add the chopped tomato, grated coconut and tamarind
pulp and grind to a smooth paste.
5.
Heat 4 tablespoon of oil in a pan, season with mustard
seeds and urid dhal and add curry leaves.
6.
Add the tomato paste and the tamarind pulp, fry for
a few minutes till the raw tomato flavour disappears.
Now add all the powders enlisted in the main ingredients
one after the other followed by the special powder, add salt and stir.
Add the fried bitter gourd pieces, rice and ghee and
mix gently.
Leave on low flame for 8 -10 minutes stirring occasionally.
Remove the contents to a serving dish, garnish with coriander
leaves and serve with any raita and pappad |
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