Thursday, 5 September 2019




Bitter Melon 200 gms
Tomato medium size 4 pcs
Curry leaves 15 or one sprig
Shallots 10 chopped
Red chilly powder 1/2 tsp
Turmeric 1/2 tsp
Sambar powder 1/2 tsp
Asafoetida 2 pinches
Roasted Fenugreek powder1/2 tsp
Kokum Rind or kodampuli1 pc 
or (a gooseberry size Tamarind to be soaked in
 water 50mland take its thick extract)
Jaggery powder 1 tbsp
Rock Salt 3/4 tsp
Chana Dal 1 tbsp
Coriander greens a fistful chopped
Cold-pressed Groundnut oil 2 tbsps
Cold-pressed sesame oil 1 tbsp
Ghee 1 tbsp


Wash the bitter gourd/Bitter melon and cut the ends.
Chop the veggie as 1/4 inch coin-shaped slices using a chopper.
Boil the tomatoes until the skin automatically peeled off.
Set aside to cool down and grind to a fine puree.
Heat a wok with 2 tbsps groundnut oil.
Add mustard seeds to splutter
Once they start to splutter, add chana dal to fry.
Add shallots and curry leaves 
Saute until the shallots fried transparent.
Reduce the heat to low.
Add turmeric, Red chilly powder and sambar powder.
Transfer the bitter melon coins and saute for a second.
Rock salt 3/4 tsp to be added.
Next ingredient is Kokum rind/Kodam puli 1 pc or tamarind, gooseberry size to be soaked in water and strain the extract and add.
Then, jaggery powder and sprinkle 2 pinches asafoetida
Saute for 2 seconds on low heat.
Cover and cook for 5 minutes on low heat.
Open the lid and add tomato puree along with 250 ml rinsed water and roasted fenugreek powder.
Stir to combine.
Cover and cook for another 5minutes on medium heat.
The final addition of coriander greens, one tablespoon Cold pressed Sesame oil.
Ghee 1 tbsp if you want to feed the kids. It's optional.

Cooking time: 15 minutes
Servings 2 persons

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