This is a very tangy recipe and unlike the name – not bitter at all! Do try it and am sure you are going to like this. This is a great way to serve bitter gourd to children.
Ingredients:
1 medium sized bitter gourd
2 tbsp tamarind paste
1.5 tbsp jaggery
1 tsp red chili powder
tsp rasam powder
A pinch turmaric powder
to taste
1 tsp oil
For Tempering:
1/2 tsp mustard seeds
1/2 tsp asafoetida (Hing)
Few curry leaves
dried red chilis
Method:
Heat oil in a pan, add mustard seeds and asafoetida.
When seeds crackle, add dried red chili and curry leaves .
In a small bowl mix together tamarind paste , jaggery , red chili powder, rasam powder, turmeric powder and little water. Mix well.
Add this mixture to the pan.
Add finely chopped bitter gourd pieces, coriander leaves, salt and cook with lid covered till they are soft.
Add 1 cup of water and cook with lid
covered for 5-6 minutes.
Serve hot with rice, papad and pickle.
Tip:
After chopping the bitter gourd , sprinkle some salt and keep them aside. Salt will take the bitterness away. You can squeeze the salt water and use the bitter gourd.
You can add some coconut milk at the end and cook for 2 to 3 minutes.
GRILLED TOMATO SOUP
Ingredients:
4 medium sized tomatoes
1 small bunch coriander leaves
2 tsp cream
1 tsp pepper powder
1 tsp butter
2 tsp olive oil
1/2 tsp sugar
salt to taste
Method:
Cut the tomatoes into quarters and arrange on a baking tray. Sprinkle olive oil, salt, 1/2 tsp pepper and chopped coriander leaves. Give it a shake. Grill on a pre-heated oven at 150°C for about 40 minutes.
Take them out of the oven and let them cool. Add 1/2 cup water and blend them.
Heat butter in a pan. Add the blended tomatoes, salt, 1/2 tsp pepper powder, sugar and mix well.
Cook for 4-5 minutes on low heat.
Turn off the heat and add the cream. Mix well.
Top with chopped coriander leaves and serve hot.
PEPPER RASAM
Enjoy this potent south Indian delicacy with the goodness of pepper and garlic! Perfect to lift your spirits up when you are feeling a little down with cold!
Ingredients:
3.5 cups water
1 medium sized tomato
1.5 tsp pepper powder
1 tsp cumin powder
1 tsp rasam powder
7-8 garlic cloves (crushed or chopped)
lemon sized tamarind ball
salt to taste
For tempering
1/2 tsp mustard seeds
1 tsp oil
2 dried button red chili
a few curry leaves
1/2 tsp turmeric powder
1 tsp rasam powder
1/2 tsp asafoetida (hing)
Method:
Soak tamarind in water for 10-15 mins. Strain and keep the juice aside.
In a large sauce pot, boil water.
Once the water starts boiling, add pepper powder, cumin powder, rasam powder, garlic cloves, tamarind juice and salt.
Chop the tomato into small pieces and add to the boiling mixture.
Cook this mixture on medium heat for 10-15 minutes.
Now prepare the tempering. Heat oil and add all the tempering ingredients. Once the seeds splutter, pour it over the mixture.
Now cook it further for 5 minutes. You know the rasam is ready when the mixture has reduced to about 2 cups.
Serve hot!