Monday, February 25, 2008

Blanched Bittergourd In Coconut (Karaathey Gojju)

Preparation time: 10 minutes
Processing time: 10 minutes
Serves: 1-2 individuals


Bittergourd (chopped into 1" pieces) - 2 cups
Grated coconut: 1/2 cup
Green Chillies: 2-3
Tamarind: 1/2 t easpoon
Cilantro leaves: 5-6 strands (chopped)
Coconut oil

Blanch and mash the Karela gently. Preferably mash till the pieces get diced to almost 1 inch size. In a kadhai, pour coconut oil and crush green chillies alongwith grated coconut. Mash and mix and add tamarind thereafter. Pour in enough water to bring about a fine brothy consistency. Add salt as desired. Garnish with chopped cilantro and serve as an accompaniement for Paej.

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