Bittergourd Chukka
Bittergourd is very low in calories, rich in fiber, minerals, vitamins and anti-oxidants.
One needs to develop a taste for bittergourd. This preparation is quite addictive.
How to choose bittergourd?
Choose the ones that are firm to hold with no black spots and bright greens.
Slice them thin circles and place it in a single layer in a baking tray. Preheat the oven at 425F. Bake for 20 mts. monitor from 15th minute, let not burn.
Slice one onion and roughly chop one tomato, slit 2 green chillies.
Heat oil in pan, temper mustard, red chillies, cumin, udal, curry leaves and hing.
saute onion and tomato adding one after the other, add green chillies and salt, turmeric pdr.,coriander pdr and chilli pdr.
cook until oil leaves the sides and there is no moisture left.
Add the baked bittergourd, and toss it.
Sprinkle powdered fennel seeds or very little jaggery to balance the bitter taste. This is totally optional.
Bittergourd chukka goes very well with rice and roti.
One needs to develop a taste for bittergourd. This preparation is quite addictive.
How to choose bittergourd?
Choose the ones that are firm to hold with no black spots and bright greens.
Slice them thin circles and place it in a single layer in a baking tray. Preheat the oven at 425F. Bake for 20 mts. monitor from 15th minute, let not burn.
Slice one onion and roughly chop one tomato, slit 2 green chillies.
Heat oil in pan, temper mustard, red chillies, cumin, udal, curry leaves and hing.
saute onion and tomato adding one after the other, add green chillies and salt, turmeric pdr.,coriander pdr and chilli pdr.
cook until oil leaves the sides and there is no moisture left.
Add the baked bittergourd, and toss it.
Sprinkle powdered fennel seeds or very little jaggery to balance the bitter taste. This is totally optional.
Bittergourd chukka goes very well with rice and roti.
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