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Tuesday, July 27, 2010


Bittergourd - 1 small
Tamarind - Gooseberry size
Coconut - 1/4 cup + 1 tbsp grated
Urad dal - 1 tbsp + 1/2 tsp
Red chilli -2-3
Asafoetida - 1/4 tsp
Toor dal - 3 tbsp
Mustard seeds - 1tsp
Curry leaf - a sprig
Oil - 1 tbsp
Tumeric powder - 1/4 tsp
Salt - To taste

Heat 1 tsp oil in kadhai and roast urad dal(1 tbsp),red chillies. Just before turning off heat add asafoetida and stir so as to release the aroma. But do not burn it.
Grind roasted ingredients with coconut(1/4 cup) into a smooth paste and keep aside.
Cook toordal in pressure cooker and extract pulp from tamarind.
Cut the bittergourd into 1 inch pieces. Saute the bittergourd in oil for 5-6 min.
Cook sauteed bittergourd with salt, tumeric powder and tamarind pulp.
Once its cooked, add cooked toordal and coconut paste and boil.
Heat little oil in kadhai and season mustard, urad dal(1/2 tsp), curry leaves and grated cocnut(1 tbsp) till coconut is golden browned.
Add seasoning to curry and serve hot with rice.

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