My husband who is very choosy when it comes to eating vegetables, loves bitter gourd. I know there are so many people out there like him who have got a liking for this bitter vegetable. Others with strong dislike,kindly try this recipe as kichadi is one of the easiest and tastiest of all bitter gourd recipes.
1. Bitter gourd – 5-6 small chopped fine (I chopped them in a food processor. You can squeeze out the extra moisture if you want to reduce the bitterness of pavakka since the ones available in USA are very bitter)
2. Green chilies – 4, chopped fine
3. Curry leaves – 1 sprig
4. Salt – To taste
5. Yoghurt – 1 cup
6. Coconut oil – 2 tbsp
6. Coconut oil – 2 tsp
7. Mustard seeds – 1/2 tsp
8. Dry red chilies – 2, broken
9. Curry leaves – Few
1. Heat about 2 tbsp oil in a pan and add the chopped bitter gourd/pavakka, few curry leaves, green chillies and salt. Saute till brown, take care not to burn it. It takes about 20 – 30 minutes. Switch off. When it is slightly cooled, stir in yoghurt and mix well.
2. In another pan heat 2 tsp oil and splutter the mustard seeds. Fry dry red chillies and curry leaves. Saute for a minute and pour this over the pavakka-yoghurt mixture and mix well. Serve with rice.
1. In our place we usually add only yoghurt but you can also add ground coconut-cumin(grated coconut – 1/2 cup and cumin seeds – 1/2 tsp) mixture to this kichadi. Grind the grated coconut and cumin seeds in a mixie adding very little water and add it to the fried bitter gourd. Cook for a few minutes. Switch off. When it is slightly cooled add yoghurt and mix well. Season with mustard seeds, dry red chilies and a few curry leaves.
2. You can also deep-fry thinly sliced pavakka for kichadi instead of chopping it finely.