Bittergourd Pachadi - Poornima Porchelvan
Ingredients:Bitter gourd - 2 (big)
Green chillies - 2 or 3 (finely chopped)
Onion - 1 (finely chopped)
Yogurt / curd - ¾ to 1 cup
Salt - to taste
For Seasoning: Mustard seeds – ½ tsp
Curry leaves - few
Red chilly - 1
Oil - for tempering
Directions:
Wash and peel the skin (don't peel the skin completely; take out only the outer thick layer).
Slit it into two and remove the seeds; then chop into bite sized pieces and keep aside.
Heat oil in a kadai; add all the ingredients under "For Seasoning" one by one.
Once it crackles, add chopped green chillies and onion; fry till the onion becomes translucent.
Now add the chopped bitter gourd and salt. Mix well and allow to cook in medium flame till it turns golden brown. Turn off the gas. Once it is cooled, add curd and mix well.
Serve as an accompaniment to any spicy gravy with rice.
Green chillies - 2 or 3 (finely chopped)
Onion - 1 (finely chopped)
Yogurt / curd - ¾ to 1 cup
Salt - to taste
For Seasoning: Mustard seeds – ½ tsp
Curry leaves - few
Red chilly - 1
Oil - for tempering
Directions:
Wash and peel the skin (don't peel the skin completely; take out only the outer thick layer).
Slit it into two and remove the seeds; then chop into bite sized pieces and keep aside.
Heat oil in a kadai; add all the ingredients under "For Seasoning" one by one.
Once it crackles, add chopped green chillies and onion; fry till the onion becomes translucent.
Now add the chopped bitter gourd and salt. Mix well and allow to cook in medium flame till it turns golden brown. Turn off the gas. Once it is cooled, add curd and mix well.
Serve as an accompaniment to any spicy gravy with rice.
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