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Bittergourd - 1 (large)
- Tamarind juice- ¼ cup
- Chili powder - 1 teaspoon
- Turmeric powder - ¼ teaspoon
- Green chili - 2 (slit)
- Oil- 2 teaspoon
- Mustard - ¼ teaspoon
- Water - 1 cup
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Wash and cut bittergourd into 1½ inch sizes.
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Mix bittergourd thoroughly with salt and turmeric; keep aside for 15 minutes.
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Heat oil in a heavy bottom pan and crackle mustard.
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Add bittergourd and green chili; fry until brown.
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Then add tamarind juice, chili powder and water.
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Boil well and turn off flame.
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Best served with plain rice with papad.
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Saraswathi from India
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