Am sure u will enjoy it… ! It goes well with just plain rice , curd rice or dosa / idli… anything:)
Total Time : 50 min - 1 hr INGREDIENTS: For Tempering: For Powder :
DIRECTIONS:
Chop Bitter gourd into small pieces and steam it in cooker with a bit of salt and ½ teaspoon Turmeric for 1 whistle. Turn of the gas and keep it aside. Soak Tamarind in 150-175 ml of warm water and keep it aside.Now put it in the blender to get a tangy puree. Pass it thro the frying spatula’s sieve to remove any seeds or strings left over from the tamarind. Heat oil in a deep bottom pan and add all the tempering ingredients.Once Mustard Seeds Splutter , add the collected tamarind puree and jaggery.( Remember to break the jaggery into small pieces before adding it. This will speedy up the process.) Once all the jaggery is melted and blended into the tamarind puree ,add the cooked bittergourd pieces. Add chilli powder , remaining turmeric powder & salt along with 1.5 cups of water. Cook the whole mixture in a low flame until we get a jelly like consistency.Stir in regular intervals inorder to avoid catching at the bottom of the pan.Turn of the gas and keep it aside to cool down. Saute all the ingredients under powder until light brown and grind them to rava size. Add this powder to the Mixture prepared above and stir it well. Transfer this pickle to an airtight container and keep it refrigerated . We can retain it as long as the pickle lasts. I bet you won’t keep it for long 🙂
KITCHEN NOTES: Use just Sesame Oil. I have used Idhayam’s . Patty ( Granny ) had made a special mention to use this oil. Urd dal in the powder ingredients leaves a lovely aroma to the pickle. Cheers March 21, 2010 at 7:49 am thnx for visiting my space, my friend! March 20, 2010 at 4:30 pm March 20, 2010 at 10:03 am March 20, 2010 at 5:00 am March 20, 2010 at 4:57 am March 19, 2010 at 9:57 pm March 18, 2010 at 8:05 pm March 18, 2010 at 7:40 pm http://gouriguhas.blogspot.com/2010/03/robibarer-porota-aar-aloo-tarkarir.html have a nice weekend March 18, 2010 at 1:57 pm March 18, 2010 at 5:09 am March 17, 2010 at 8:36 pm March 17, 2010 at 11:03 am March 17, 2010 at 5:33 am March 16, 2010 at 8:46 pm March 16, 2010 at 5:31 pm Comment * Name * Email *
