SUMMARY:
- Course ..................curry
- Cuisine .................kerala
- Preparation time...5minutes
- Cooking time........25minutes
- Total time .............30minutes
INGREDIENTS:
- Bitter gourd...........2medium
- Toor dal ................1/2cup
- Tomato .................2nos
- Green chilly...........3nos
- Turmeric powder...1/4tsp
- Salt.........................to taste
- Tamarind............lemon size
FOR ROASTING:
- Grated coconut......3/4cup
- Coriander powder..11/2tbsp
- Chilly powder .......1tsp
- Fennel seed............1/2tsp
- Shallots .................5nos
- Curry leaves ..........1spring
FOR SEASONING:
- Coconut oil ...........11/4tbsp
- Chopped shallots ......8nos
- Fenugreek seed .....1/4tsp
- Curry leaves ..........2springs
- Dry chilly................2 nos
STEPS:
- De seed the bitter gourd and cut into thin slices( 2" length) wash it and keep aside.
- Soak tamarind in little warm water and squeeze it.
- Wash and cook toor dal in a clay pot with water, once it is done, add bitter gourd pieces,sliced tomato, green chilly, salt and turmeric powder.
- Mean while heat 1/2 tsp coconut oil in a pan, add grated coconut, shallots, curry leaves and fennel seed, stir continuously in low flame.
- When the coconut is golden brown, add chilly powder and coriander powder into it, stir well for two minutes and off the flame, transfer into a bowl, allow it to cool.
- Grind the roasted coconut in to a fine paste by adding little water.
- When bitter gourd is done, add tamarind juice, allow them to boil, then add ground paste to it and combine well, add water as per your consistency, off the flame once it is boiled.
- Then season with above mentioned ingredients.
- Curry is ready.......Enjoy with rice.....!!!!!!!!
