Bitter Gourd Chutney

Name: Bitter Gourd Chutney
Cuisine: Indian
Ingredients: 4 long bitter gourd, seeds discarded & sliced; 8-10 dry red chilies; 1 tbsp. whole coriander seeds; 1 tsp. cumin seeds; 1 tbsp. sesame seeds; 1 tbsp. split black gram (urad dal); 1/4 tsp. asafoetida; 1/2 cup fresh grated coconut; to taste salt; 1/2 tsp. turmeric powder; 1-2 tsp. tamarind paste; 1 tbsp. jaggery / sugar to taste; 2 tbsp. ghee; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1-2 sprigs curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#summerfood - All Bitter Gourd lovers will simply love this amazing chutney. It was my first try and I really fell in love with this side dish. A very easy recipe, it simply tastes yummy with hot steamed rice and a drizzle of some extra ghee. It is lip smacking with all the flavours in it - spicy, tangy, sweet and a slight hint of bitterness. You may also relish it with chapati, curd rice, idli or dosa. It is definitely a must try recipe.

Bethica Das @kitchen_flavours

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Ingredients

4long bitter gourd, seeds discarded & sliced
8-10dry red chilies
1 tbsp.whole coriander seeds
1 tsp.cumin seeds
1 tbsp.sesame seeds
1 tbsp.split black gram (urad dal)
1/4 tsp.asafoetida
1/2 cupfresh grated coconut
to tastesalt
1/2 tsp.turmeric powder
1-2 tsp.tamarind paste
1 tbsp.jaggery / sugar to taste
2 tbsp.ghee
2 tbsp.oil
1/2 tsp.mustard seeds
1-2 sprigscurry leaves

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Steps

1

Add some salt and turmeric powder to the sliced bitter gourd and leave aside for 30 minutes. Then rinse well and squeeze properly.
2

Heat 1 tbsp. oil and fry the bitter gourd, turmeric powder and salt to taste on a low flame till golden brown in colour. Keep aside to cool.
3

Heat remaining oil and fry the other ingredients starting from - dry red chilies to black gram. Keep aside to cool.
4

Dry roast the coconut till golden in colour and set aside to cool.
5

Grind into a paste all the stir fried ingredients along with tamarind, jaggery, salt to taste and required quantity of water.
6

Heat ghee in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Saute for a few seconds and switch off the flame. Relish with plain steamed rice or chapati.