Bitter Gourd Curry

This is simple and yummy dish. It’s a combination of bitter gourd, onion tomato gravy, dhal and coconut cashew paste. It goes very well with steamed white ice/ chapati/ roti/ bread etc.,

Happy Cooking :)

Ingredients

Chopped Bitter Gourd/Karela – 1 Cup

Chopped Onions – 1 (Big)

Chopped Tomato – 1 (Big)

Chilli Powder – 1 tsp

Turmeric Powder – ¼ tbsp

Salt to taste

For Dhal

Toor Dhal – ¼ Cup

Garlic – 5 Pods

Cumin Seeds – ¼ tbsp

Curry Leaves – few

For Paste

Grated Coconut – 2 tsp

Cashew Nuts – 2 tsp

Curry Leaves – a sprig

Shallot - 2

To Temper

Oil – 2 tsp

Mustard Seeds – ¼ tbsp

Dry Red Chilli – 2

Chopped Coriander Leaves - few

Method

In a pressure cooker, add soaked toor dhal with turmeric powder, garlic pods, cumin seeds, little salt and required water. Cook the dhal until it becomes mushy or pressure cook for 3 whistles and switch off the flame. Let it cool down completely.

Heat oil in a pan, add the tempering ingredients one by one and fry it for few seconds. Then add the chopped onions, fry until it gets slight golden in color.

Add chopped tomatoes and fry until it becomes mushy. Then add sliced bitter gourd pieces and fry well.

Add chilli powder, turmeric powder, and enough water and cook the veggie. Once it done, transfer the dhal and mix well.

Finally add the cashew coconut paste and mix evenly. Let it cook for another 2 to 3 minutes. Switch off the flame and serve with hot steamed rice.