INGREDIENTS:
Bittergourd (midhi pavakkai variety) - 1/2 kg.
Salt - as per taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.
(OR) sambar powder- 1 tsp.
Turmeric powder - 1/4 tsp.
Oil - 2 tablespoons
METHOD:
Select tender bitter gourd. Wash well and finely chop them. Discard the seeds.
In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add the chopped bittergourd salt and sambar powder OR chilli powder and fry until it is cooked and crisp.
Turmeric powder - 1/4 tsp.
Oil - 2 tablespoons
METHOD:
Select tender bitter gourd. Wash well and finely chop them. Discard the seeds.
In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add the chopped bittergourd salt and sambar powder OR chilli powder and fry until it is cooked and crisp.
NOTE: To avoid bitterness, you can marinate bittergourd with salt and turmeric powder for 10 minutes, and squeeze the water. But the bitterness is healthy and I do not prefer to marinate and squeeze.
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