Posts Tagged ‘Bitter Gourd’

BitterMelon-Carrot-Mango pickle / Pavakka Carrot Manga Achar – Kerala Style (Ready to Eat)


2010
06.12

IMG_3237 

This is my Mom’s all famous  mixed pickle recipe. It comes together fairly quickly and is one of my favorites. Like all mothers do, my Mom too eyeballs all her ingredients while cooking. So the proportions I’ve mentioned might not be as accurate. You may have to alter  them according to your tastes.

Ingredients
1 cup cut julienne style bitter melon
½ cup cut julienne style carrot
½ cup cut julienne style raw peeled mango
2 tsp cut julienne style garlic
2 tsp cut julienne style green chilies 
1 tbsp salt (or to taste) 
big pinch of asafoetida 
½  tsp roasted cumin powder (dry roast cumin seeds and powder them)  
½  tsp black mustard seeds
½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
2 –3 tbsp sesame or refined vegetable oil
2 sprigs of curry leaves
1/4 cup natural vinegar

Directions

  • Heat oil in a pan, sauté melons, carrots and mango, one at a time, for a few minutes each until they are just tender. Make sure not to cook them.
  • Drain them out of the oil and set aside.
  • In the same oil add asafoetida and mustard and when the mustard pops, add cumin, curry leaves, fenugreek, ginger, garlic, green chilies and sauté for a couple of minutes.
  • Reduce the heat and add the sautéed veggies, salt and vinegar and mix thoroughly on very low heat.
  • Turn off the heat and let it cool.
  • Serve immediately or refrigerate in air tight containers.
  • BitterMelon-Carrot-Mango pickle / Pavakka Carrot Manga Achar – Kerala Style (Ready to Eat)


    2010
    06.12

    IMG_3237 

    This is my Mom’s all famous  mixed pickle recipe. It comes together fairly quickly and is one of my favorites. Like all mothers do, my Mom too eyeballs all her ingredients while cooking. So the proportions I’ve mentioned might not be as accurate. You may have to alter  them according to your tastes.

    Ingredients
    1 cup cut julienne style bitter melon
    ½ cup cut julienne style carrot
    ½ cup cut julienne style raw peeled mango
    2 tsp cut julienne style garlic
    2 tsp cut julienne style green chilies 
    1 tbsp salt (or to taste) 
    big pinch of asafoetida 
    ½  tsp roasted cumin powder (dry roast cumin seeds and powder them)  
    ½  tsp black mustard seeds
    ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
    2 –3 tbsp sesame or refined vegetable oil
    2 sprigs of curry leaves
    1/4 cup natural vinegar

    Directions

  • Heat oil in a pan, sauté melons, carrots and mango, one at a time, for a few minutes each until they are just tender. Make sure not to cook them.
  • Drain them out of the oil and set aside.
  • In the same oil add asafoetida and mustard and when the mustard pops, add cumin, curry leaves, fenugreek, ginger, garlic, green chilies and sauté for a couple of minutes.
  • Reduce the heat and add the sautéed veggies, salt and vinegar and mix thoroughly on very low heat.
  • Turn off the heat and let it cool.
  • Serve immediately or refrigerate in air tight containers.
  • Stir Fried Bitter Gourd With Jaggery / Gur ka Karela


    2010
    02.25

    karela6

    My sister S, the eldest among the three of us, the doctor in the family, Dad’s pride(the only one amongst his progenies, he believed, carried his superior intelligent genes), raises an eyebrow at almost all my recipes. Why? Apparently, all she can see in them is a blatant, outrageous and shameful cry for fat- FAT-Fat and more fat.

    I’m not the kind who does much to appease her. I leave that to my second sis, S ;). S, might deny as she may, but I’ve watched her, all my growing up years, worship the ground, the then budding doc, walked on. The luminary and the fan were always a team, for evident reasons of course, and I was left to scratch my own sores.  A grown lady now, I still begrudge them for robbing me of the fun I could have had then, if only they’d let me in. Though I’m pretty convinced it couldn’t have been my kind of fun between a daddy’s pet and a teachers pet! Discussing Iliad over a bucket of popcorn at the most?! Pffft!

    Anyway, to prove to the health freak that I’m not all about indulgence, I decided to post a recipe of her favorite, one of the healthiest of veggies, the bitter gourd. I was never a fan of this vegetable as a child but, my adult taste buds find them elating! The heat from the spices, the bitterness of the gourd, the subtle sweetness of the jaggery and the tart tamarind forms a mélange of confusing wonderment in this dish, that you can’t help but ask for more. I’ve used the bitter melons found in the Chinese market for the recipe. I find it less bitter compared to the Indian kind.

    Ingredients:
    1 lb bitter gourd/melon
    1/2 onion chopped
    2 sprigs of curry leaves
    1 tsp chili powder (base it on your tolerance)
    1/4 tsp turmeric powder
    1/2 tsp black mustard seeds
    1/4 tsp ground cumin
    1/4 tsp grated ginger.
    pinch of aesofateda
    1 tsp jaggery shavings (reduce the amount if you don’t want to feel the sweetness)
    1/4 tsp tamarind paste
    1- 2 tbsp refined vegetable oil
    salt to taste

    Directions

  • Cut the gourd into thin circular slices (up to you to retain or throw away the pit. I keep them)
  • Heat oil on medium heat in a non stick skillet.
  • Add asafoetida,mustard seeds, cumin and curry leaves.
  • When the mustard pops add the onions and crushed ginger and sauté until they are nicely caramelized.
  • Add the gourd, chili, turmeric and salt. Sauté for a few minutes.
  • Add tamarind paste and jaggery and cover the pan tight and let it cook for five minutes.
  • Take off the lid, reduce the flame and turn over the slices carefully without mashing them up.
  • Continue to do this on low flame until you have a thin caramelization on all the slices.
  • Serve with white rice and rasam