THE MAKE IN KITCHEN SERIES - BITTER GOURD FRY
MAKING
WASH BITTER
GOURD VEGETABLES IN FRESH WATER
CUT EACH GOURD
IN TO TWO CIRCULAR PIECES
PUT THOSE
PIECES IN A BOWL AND ADD 2 SPOONS OF SALT,2 SPOONS OF
TAMARIND, ONE SPOON
TURMERIC AND RED CHILLY POWER 3 SPOONS IN IT # ADD MASALA #
LIGHT UP A
STOVE AND PLACE THE BOWL CONTAINING THE MIXED CONTENT
COVER THE BOWL
WITH A PLATE ON TOP AND POUR HALF GLASS OF WATER OVER THE PLATE.
THE VEGGIE WILL
SOAK THE WATER FROM THE STEAM GENERATED INSIDE THE BOWL. KEEP THE STOVE’S FLAME AT MEDIUM LEVELS
ONCE THE WATER
IS SOAKED IN TO BITTER GOURD, TURN OFF THE BURNER AND KEEP THE BOWL OPEN FOR 5
MINUTES.
ON THE OTHER
HAND TAKE A PAN AND PUT SOME OIL AND HEAT IT FOR 3 MIN (1/2 KG BITTER GOURD
CURRY REQUIRES 1/4 KG OIL)
ONCE THE OIL
HEATS ADD MUSTARD SEEDS, NIGELLA SEEDS, CORIANDER SEEDS AND 7 TO 8 SLICES OF
GARLIC N TO IT.
FRY THE
INGREDIENTS FOR 2- 3 MIN AND ADD THE BOILED BITTER GOURD (REMOVE TAMARIND FROM
THE BOILED BITTER GOURD)
COVER THE PAN
WITH A PLATE ON TOP OF IT AND FRY THE CONTENT FOR 10 MIN....
ADD FRESH
CORIANDER SEED POWDER IN TO THE PAN AND SAUTÉ IT UNTIL THE CORIANDER MIXES UP.
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