Search Chitra's Food Book

August 17, 2018

Cabbage Peas Biryani Recipe – Cabbage Rice Recipe

Cabbage biryani recipe

Cabbage peas biryani (Muttaikose pattani biryani in Tamil ) is an interesting biryani recipe that many of us never thought of making it. In my family, both Sendhil and Raksha are not a big fan of cabbage just because of its smell. So I always look for some flavorful recipes like cabbage kurma, cabbage vada, cabbage sambar where the smell of cabbage should not be dominant. This Indian cabbage peas biryani is one such recipe. Its a very simple recipe that can be prepared in a pressure cooker directly. I tried it for our Sunday lunch. It came out so well. Everyone liked and had it without any complaints. The best part is you cannot even find a trace of cabbage’s raw smell in this biryani. Working women and bachelors can make this cabbage rice for your lunch box easily. Lets see how to make South Indian cabbage biryani recipe with step by step pictures.

Check out my Purple cabbage poriyal, Purple cabbage salad, Cabbage stir fry, Cabbage kootu recipes too.
Cabbage biryani recipe

Cabbage Peas Biryani Recipe - Cabbage Rice Recipe


Cabbage Peas Biryani Recipe - Cabbage Rice Recipe

How to make cabbage peas biryani recipe for lunch box.


Cuisine: South Indian
Category: Biryani Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Chopped or grated Cabbage – 1 cup
  • Basmati rice – 1 cup
  • Water – 1.75 cups
  • Big onion – 1 (Sliced thinly)
  • Green chilli- 1 to 2 nos (adjust)
  • Ginger garlic paste – 1/2 tsp
  • Mint + coriander leaves – fistful
  • Turmeric powder - 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Salt- as needed
  • Curd – 2 tbsp
  • Lemon juice – Few drops (optional)
To Saute in oil
  • Cooking oil + ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos.
  • Cardamom - 1
  • Star anise - 1
  • Bay leaf - 1
  • Black stone flower / Kalpaasi - 2 nos

METHOD

  1. Wash and soak basmati rice. Wash and chop cabbage, onion and set aside.
  2. In a pressure cooker base, heat oil , ghee. Saute the biryani masala spices.
  3. Add sliced onion, gg paste and green chilli. Saute till onion becomes transparent.
  4. Add chopped cabbage , green peas and saute till it shrinks. Then add spice powders and salt.
  5. Saute for a minute. Add mint + coriander leaves. Mix well. Add soaked rice, water, curd.
  6. Mix well and pressure cook in low flame for one whistle.
  7. Fluff the rice gently with a fork without breaking the rice.
  8. Serve cabbage peas biryani with onion raita !

METHOD - STEP BY STEP PICTURES


  • Wash and soak 1 cup of basmati rice in 1.75 cups of water for 15 to 30 minutes . Wash and chop cabbage into thin slices. Chop onion, green chilli and set aside.
    Cabbage biryani recipe
  • Heat oil + ghee in a pressure cooker base. ( I used a kadai and transferred to a pressure cooker later). Splutter cinnamon, cloves, cardamom, bay leaf, star anise and black stone flower. Add onion, green chilli and ginger garlic paste. Saute till onion becomes transparent and raw smell of ginger garlic emanates.
    Cabbage biryani recipe
  • Add cabbage, frozen green peas and saute till it shrinks. Add red chilli powder, turmeric powder and garam masala powder. Add mint + coriander leaves and saute for a minute. Add curd and mix well.
    Cabbage biryani recipe  Cabbage biryani recipe
  • Add soaked rice, water, salt and lemon juice (optional). Mix well and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently with a fork without breaking the rice. Serve hot with onion raita !
  • Cabbage biryani recipe  Cabbage biryani recipe
  • Enjoy ! 
Note
  • Adjust the quantity of spice powders as you like.
  • You can add 1 chopped tomato instead of lemon juice but color of biryani changes slightly.
  • You can also use jeera rice / seeraga samba rice instead of basmati rice.

Try this easy, yummy cabbage peas biryani and share your feedback with me !
Cabbage peas biryani

Continue Reading...


August 13, 2018

Vendakkai Poriyal With Tomato – Lady’s Finger Curry Recipe

Vendakkai poriyal with tomato


Vendakkai poriyal with tomato( Lady’s finger curry) is an easy, yummy side dish for rice. Generally South Indians make vendakkai poriyal  in two ways. One in a simple way by sautéing onion, green chilli and thinly sliced lady’s finger cooked to become crispy & soft. Optionally it can be garnished with coconut. Second version of vendakkai poriyal is without coconut. It can be prepared adding onion, tomato and masala powders. As I had already discussed Lady’s finger poriyal with coconut, I thought of sharing this vendakkai poriyal recipe with tomato. Its a dry curry recipe that can be served as side dish for rice. We enjoyed it as a side dish for sambar rice. If you like to eat dry curry, you can have this poriyal as a side dish for roti as well. It tastes great with mild tangy and spicy taste. Friends, do try this version of vendakkai poriyal with tomato, onion and share your feedback with me. Lets see how to make Tamilnadu style vendakkai poriyal with step by step pictures.

Vendakkai Poriyal Recipe With Tomato


Vendakkai Poriyal RecipeWith Tomato

Vendakkai poriyal with tomato for rice and roti !


Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Vendakkai / Lady's finger - 20 nos
  • Big onion - 1 no (Big)
  • Ripe tomato - 2 nos (Big)
  • Sambar powder or red chilli powder + dhania powder - 1 tsp each
  • Turmeric powder - 1/4 tsp
  • Sugar - a pinch
  • Salt - as needed
  • Water - Few tbsp
To Temper
  • Cooking oil - 2 to 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few

HOW TO MAKE VENDAKKAI PORIYAL WITH TOMATO

  1. Wash and chop vendakkai / lady’s finger into small pieces.
  2. In a kadai, heat oil and temper all the ingredients given under “To temper”.
  3. Add onion and saute till transparent. Add tomato pieces and saute till mushy.
  4. Add turmeric powder, sugar, salt, sambar powder and mix well.Add vendakkai and saute well. 
  5. Sprinkle little water. Cover the kadai with a lid and cook in low flame for few minutes.
  6. Toss it whenever needed. After the lady’s finger is cooked soft, switch off the flame.
  7. Garnish with coriander leaves. Serve with rice and roti !

VENDAKKAI PORIYAL WITH TOMATO - STEP BY STEP PICTURES

  • Wash and chop Lady’s finger / Vendakkai into small pieces. Finely chop onion, tomato into small cubes.

  • Heat oil in a kadai. Temper mustard seeds, cumin seeds, big onion, curry leaves and saute till onion becomes transparent.
    Vendakkai poriyal with tomato
  • Add tomato pieces, required salt and saute till mushy. Add sugar, turmeric powder, red chilli powder +dhania powder or sambar powder. Mix well.  Lastly add the chopped vendakkai and saute well to coat with the masala. Mix in medium to high flame till its sliminess goes off. Sprinkle few tbsp of water. Keep the flame low and cover the kadai with a lid.
    Vendakkai poriyal with tomato
  • Mix once or twice in the middle. Cook till the Lady’s finger becomes soft and cooked well. Switch off the flame. Enjoy with rice and roti ! Vendakkai poriyal with tomato

Note

  • Addition of sugar and turmeric powder helps to maintain green color of Lady’s finger.
  • You can add 1/2 tsp of garam masala powder if you like.
  • Do not add more water. Just sprinkle few tbsp of water whenever needed to cook well.
Try this easy, yummy vendakkai poriyal with onion, tomato and enjoy with rice !
Lady's finger poriyal with tomato

Continue Reading...


August 9, 2018

Snake Gourd Sabzi – Padwal Sabzi Recipe / Chinchinda Ki Sabji

snake gourd sabzi recipe
 I tried this North Indian style snake gourd sabzi (padwal sabzi / chichinda sabji in Hindi) for the first time following Kabita’s kitchen YouTube video. Usually North Indians make Padwal sabji by adding chana dal or by stuffing padwal with spicy masala. But this chatpata padwal sabzi given by Kabita was quite interesting and easy to prepare too. So I tried it as a side dish for rice and dal fry. It was a lovely combo. More than the taste, I loved the look of this snake gourd sabzi. Its color and flavor made me drool over it. In the original recipe, Maggi taste maker or maggi spice cubes is recommended to use for enhanced flavor. But I couldn’t use any as I din’t have it in hand. Still it came out well and tasty. Friends, do try this North Indian style snake gourd sabzi recipe for rice and roti. You will love it ! Lets see how to make North Indian snake gourd curry / padwal sabzi with step by step pictures.
Check out my South Indian style snake gourd poriyal , snake gourd pepper fry, snake gourd chana dal kootu for rice if interested.

Snake gourd sabzi


Snake gourd sabzi / Padwal sabzi recipe


Snake gourd sabzi / Padwal sabzi recipe

North Indian style Snake gourd sabzi / Padwal sabzi for rice, chapati


Cuisine: North Indian
Category: Sabzi Recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS


  • Snake gourd - 1 no (Medium sized)
  • Big onion – 2 nos (finely chopped)
  • Ripe tomato -2nos (finely chopped)
To Temper
  • Cooking oil - 3 tbsp
  • Cumin seeds - 1/2 tsp
  • Garlic cloves – 8 to 10 nos
  • Curry leaves - Few
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tsp
  • Maggi masala powder – 1 packet  OR garam masala /kitchen king masala powder – 1/2 tsp
  • Sugar – 1/4 tsp
  • Salt & water – as needed
  • Coriander leaves – Few (to garnish)

METHOD

  1. Wash and deseed snake gourd / Padwal / Chinchinda. Chop into round slices.
  2. Wash and chop onion, tomato finely.
  3. In a kadai, heat oil and splutter cumin seeds.
  4. Add finely chopped onion and saute till transparent.
  5. Add finely chopped tomato and saute till mushy. Add the required salt.
  6. Add turmeric powder, red chilli powder and Maggi masala.
  7. Saute for a minute. Cover and cook in low flame. Now add chopped snake gourd.
  8. Mix well. Cover and cook in low flame foe few minutes.
  9. Open and stir whenever needed to avoid burnt bottom. Sprinkle some water to cook if needed.
  10. After the snake gourd is cooked and shrunken, switch off the flame. Garnish with coriander leaves. Serve hot with rice and chapati.

METHOD - STEP BY STEP PICTURES

  • Wash the snake gourd. Trim both the edges. Insert a knife in the middle and remove the seeds. Now snake gourd looks like a hollow tube. Chop into roundels as shown in the picture below. Wash and chop onion, tomato into fine pieces.
    Snake gourd sabzi
  • Heat oil in a kadai. Splutter cumin seeds. Saute garlic cloves. Then add finely chopped onion and curry leaves. Saute till transparent.
    Snake gourd sabzi
  • Add finely chopped tomato, required salt and saute till mushy. Snake gourd sabzi
  • Mix well. Now add turmeric powder, sugar, red chilli powder and Maggi masala powder or garam masala powder. Mix till raw smell leaves. Sprinkle little water. Cover cook for few minutes.
    Snake gourd sabzi
  • Lastly add the sliced snake gourd. Mix well in medium flame till it shrinks a bit.
    Snake gourd sabzi
  • Lower the flame. Cover the kadai with a lid. Cook for few minutes. Mix once or twice in the middle to avoid burnt bottom. You can sprinkle few tbsp of water if you feel the mixture is dry. Cover and cook till snake gourd becomes soft and shrinks well.  It takes 10 to 15 minutes in low flame for proper cooking. Make sure onion, tomato mixture is coated well.  Switch off the flame and garnish with finely chopped coriander leaves.
     Snake gourd sabzi
    Serve with rice and chapati. Enjoy !

Note

  • Adjust the quantity of chilli powder as per your taste.
  • If you skip Maggi masala powder, you can add garam masala powder or kitchen king masala powder.
  • Addition of sugar helps to retain the green color of snake gourd.
Try this easy, North Indian style snake gourd sabzi for rice and enjoy !
Padwal sabzi recipe



Continue Reading...


August 7, 2018

Restaurant style Dal Fry Recipe – Toor Dal Fry / Arhar Dal Fry Recipe

Dal fry in restaurant style
Restaurant style dal fry recipe with step by step pictures. Dal tadka and Dal fry are two different and popular side dish for rice and roti served in North India. In dal fry, cooked toor dal (Arhar dal in Hindi) is added to the sauteed onion, tomato and spices mixture whereas dal tadka is prepared by pressure cooking toor dal along with onion, tomato. Then it is tempered with spice powders separately. Dal fry can be prepared with moong dal as well. After I tried North Indian dal tadka successfully, I made this easy restaurant style dal fry recipe at home just to find the difference between two. Yes, there are some variations in the method of making, ingredients and taste. Recently when I went to mini Punjabi dhaba, I had this dal fry as a side dish for jeera rice. But I din’t like its taste. I felt it was bland. But this restaurant style dal fry recipe I tried after watching few YouTube videos came out very well with great taste ! I loved it very much. Even though I prepared it (without charcoal) without doing dhungar method, it was so good and flavorful. I served it with plain rice adding ghee. I also prepared Padawal sabzi / Snake gourd sabzi as side dish for this dal fry. It was a yummy combo which I liked it very much. I will post the sabzi recipe tomorrow. Here you go, dal fry in restaurant style with step by step pictures.
restaurant style dal fry


Dal Fry Recipe In Restaurant Style


Dal Fry Recipe In Restaurant Style

North Indian Dal Fry Recipe In Restaurant Style - Toor dal fry for rice.


Cuisine: North Indian
Category: Dal Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
To Pressure Cook
  • Toor dal / Arhar dal - 1/2 cup
  • Turmeric powder - 1/8 tsp
  • Water - 2.5 cups
  • Cooking oil - Few drops
To saute
  • Cooking oil or ghee - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 1 no (optional)
  • Green chilli - 1 no (finely chopped)
  • Big onion - 1 no (-do-)
  • Garlic cloves – 4 nos (chopped)
  • Ginger – 1 tsp (chopped)
  • Ripe tomato - 1 no (-do-)
  • Curry leaves - Few
  • Red chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar - 1/4 tsp
To Garnish
  • Coriander leaves - 2 tbsp (Finely chopped)
  • Ghee - 1 tbsp

HOW TO MAKE DAL FRY – RESTAURANT STYLE

  1. Wash and pressure cook toor dal adding turmeric powder, water and drops of cooking oil.
  2. Mash the dal and set aside.
  3. Heat ghee in a kadai. Fry all the items given under “To saute”.
  4. Add the cooked toor dal and boil for few minutes.
  5. Garnish with coriander leaves and ghee. Serve with jeera rice, roti !

DAL FRY RECIPE - STEP BY STEP PICTURES

  • Wash and pressure cook toor dal adding turmeric powder, few drops of cooking oil and 2.5 cups of water. Cook in low flame for one to two whistles.
    restaurant style dal fry recipe
  • Open the cooker after the steam is released. Mash the dal well. Set aside. In a kadai, heat ghee / oil . Splutter cumin seeds. Saute big onion, chopped green chilli, curry leaves, garlic and ginger till transparent. Add finely chopped tomato and saute till mushy.
    restaurant style dal fry recipe
  • Add red chilli powder, garam masala powder, sugar and required salt. Saute for a minute. Add the cooked toor dal. Mix well.
    restaurant style dal fry recipe
  • Simmer the dal for 5 minutes. Crush kasoori methi and add to the dal at the end. Switch off the the flame and garnish with finely chopped coriander leaves. You can also garnish the dal with a tbsp of fresh cream if you like.
    restaurant style dal fry recipe
  • Enjoy !

Note

  • Adjust the quantity of spice powders as per your taste.
  • For variations, you can use moong dal or a mixture of 5 dals.
Try this easy, yummy restaurant style dal fry recipe for rice, roti ! Enjoy with any simple side dish.
dal fry recipe


Continue Reading...


August 3, 2018

Aadi Kummayam Recipe – Chettinad Aadi Koozh Recipe

aadi kummayam

Aadi kummayam also known as Aadi koozh / aadi kool is a Chettinad special healthy sweet dish that is served in Chettinad marriage functions and other important occasions. Aadi kummayam is prepared with homemade kummayam powder that is prepared using urad dal, moong dal and raw rice. Palm sugar / Karupatti is used to sweeten the kummayam. But some people use jaggery as well. Usually kummayam is given to the young girls who attain their puberty to strengthen the bones. It is served by mixing with sesame oil/ Gingely oil. When I heard about this Kummayam recipe from my friends, I felt it is very similar to my Tirunelveli style ulundhu kali. This year for Aadi special, I wanted to try and share this kummayam recipe in my blog. But I was not sure of the authentic kummayam powder recipe because I found so many recipes with variations in the quantity of ingredients. It was so confusing for me. When I told this to my friend Shalini, she introduced Viji akka who is basically from Karaikudi, Chettinad. When I spoke to her over phone, she shared most of the traditional Chettinad special recipes like Kandarappam, Vellai paniyaram, seepu seedai and Aadi kummayam with proper measurements and details. How sweet ! She also referred few YouTube channels and websites to learn authentic Chettinad recipes.

Coming to this aadi kummayam recipe, Viji akka told her mom makes kummayam powder in large quantities grinding in flour mill and store it for months. But I made a small batch based on her measures. I also watched Seethai aachi’s kitchen YouTube video for more reference. Though its my first attempt, I felt its so easy to prepare. It came out so tasty too ! Above all, we had a satisfaction of having a very healthy sweet. Lets see how to make Chettinad special aadi kummayam recipe with step by step pictures.

Do check out my other Chettinad Recipes and AADI MONTH SPECIAL RECIPES !

kummayam powder

Aadi kummayam recipe / Chettinad aadi koozh


Aadi kummayam recipe / Chettinad aadi koozh

Chettinad special aadi kummayam recipe / aadi koozh recipe


Cuisine: Chettinad
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

Kummayam Powder Recipe
  • White round urad dal -1 cup
  • Yellow moong dal - 1/4 cup
  • Raw rice / Maavu arisi - 1/4 cup
Aadi kummayam / Koozh recipe
  • Kummayam powder - 1/2 cup
  • Palm sugar / Karupatti OR Jaggery - 1/2 cup
  • Water - 1.5 cups ( To dilute kummayam powder)
  • Water – 1/4 cup ( to melt jaggery)
  • Ghee – 2 tbsp
  • Gingely oil – 2 tbsp to 1/4 cup (Add while serving)

HOW TO MAKE AADI KUMMAYAM

  1. To make kummayam powder, dry roast urad dal, moong dal and raw rice separately.
  2. Cool and grind to a smooth powder. Sieve and store in a box.
  3. To make Aadi kummayam, take 1/2 cup of kummayam powder in a bowl.
  4. Add water and mix without lumps.
  5. Melt palm sugar adding 1/4 cup water. Strain and add to the kummayam mixture.
  6. Transfer to a kadai and keep stirring till it becomes thick. Add ghee and stir till non-sticky.
  7. Remove and serve it by mixing with gingely oil.

AADI KUMMAYAM RECIPE - STEP BY STEP PICTURES

  • KUMMAYAM POWDER : In a kadai, dry roast urad dal till golden in color. Transfer to a plate.
    aadi kummayam
  • In the same hot kadai, dry roast moong dal till golden color with a nice aroma. Transfer it to urad dal plate. Similarly dry roast rice till puffy. Keep it in the same plate along with dals. Let everything cool down.
    aadi kummayam aadi kummayam
  • Grind to a smooth powder. Sieve it. Discard the coarse residue. Store the kummayam powder in an air tight box.
    aadi kummayam
  • AADI KUMMAYAM PREPARATION: To make Aadi kummayam, take 1/2 cup of homemade kummayam powder in a deep bowl. Add 1.5 cups of water. Mix without lumps and set aside. Alternatively you can roast the kummayam powder in 2 tsp ghee till nice aroma wafts through. Cool down and then mix with water to dilute it.
    aadi kummayam
  • In another bowl, take 1/2 cup of broken palm jaggery or jaggery. Add 1/4 cup of water to it. Boil and melt it. Strain the syrup using a wire mesh.
    aadi kummayam
  • Add this syrup to the diluted kummayam powder. Transfer this mixture to a non stick kadai. Mix in medium flame till thick. Add  1/2 tbsp ghee at regular intervals. Mix till the mixture comes together. Total time takes 15 to 20 minutes to reach final stage. 
  • Kummayam will become non-sticky. Wet your fingers slightly and touch the kummayam to check if its non-sticky. Serve hot mixing with gingely oil / sesame oil. Enjoy it as evening snack !aadi kummayam aadi kummayam

Note

  • For variations, you can add less moong dal and raw rice than the mentioned quantity. ie. around 2 tbsp.
  • Adjust the quantity of jaggery based on your taste. Palm sugar / karupatti tastes less sweet than jaggery. So you can add more if you need. Traditionally the ratio of kummayam powder and palm sugar/jaggery is 1:1.
  • Cardamom powder is not necessary.
  • Some people roast the kummayam powder in a tsp of ghee before mixing with water. But I din’t roast it. Its an optional step.
  • Color of aadi kummayam varies as per the jaggery and palm sugar. Pictures shows the one with jaggery. But in the step by step pictures, I used palm sugar. So it looks dark in color. 
Try this super healthy, Chettinad special aadi kummayam at home and reap its health benefits !
I added some gingely oil while serving !
Chettinad aadi koozh recipe


Continue Reading...


July 30, 2018

Bitter gourd Masala Curry For Rice / Pavakkai Masala Poriyal Without Coconut

Bitter gourd masala curry

South Indian, Tamilnadu style Bitter gourd masala curry for rice / Pavakkai masala poriyal without coconut was my recent try using bitter gourd. Usually I make pavakkai pitlai or pavakkai poriyal with coconut in my MIL’s style. For a change, I tried this bitter gourd masala curry adding spice powders and garam masala powders. I made it easily using my pressure cooker. It came out very well and finger licking good with its own slight bitter taste. Sendhil who is not a big fan of this veggie liked this bitter gourd curry and had it without any complaints. If you are a fan of bitter gourd like me, you must try this Pavakkai masala poriyal. You will love it for sure. It is a good side dish for sambar and curd rice. If you want to make bitter gourd curry without bitterness, you should thinly slice the bitter gourd, remove the seeds. Soak in sour curd or buttermilk, salt for 20 minutes and squeeze it before cooking like I did in my bitter gourd biryani recipe. But I won’t recommend this step for this poriyal as the nutrition of this vegetable will be lost. So what I do is, I slice the bitter gourd thinly. I add more tamarind and jaggery to reduce the bitterness. It works well. Friends, lets see how to make this Tamilnadu style Pavakkai masala poriyal with step by step pictures.

Check out my other bitter gourd recipes too !

Bitter gourd biryani

Crispy Bitter gourd chips

Bitter gourd Puli kuzhambu - Chettinad 

Kakarakaya Pulusu - Andhra style bitter gourd gravy for rice

Bitter gourd pitlai 

Bitter gourd poriyal with coconut 



Pavakkai masala

Bitter gourd curry recipe - Tamil nadu style


Bitter gourd curry recipe - Tamil nadu style

Tamil nadu style bitter gourd curry recipe for rice


Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Bitter gourd – 1 (Medium sized)
  • Big onion – 1
  • Ginger garlic paste – 1 tsp
  • Tamarind – medium gooseberry size
  • Red chilli powder – 3/4 tsp
  • Dhania powder / coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Jaggery – 1 tbsp
  • Salt – as needed
  • water for tamarind extract – 1/2 cup

To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/ 2 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
HOW TO MAKE BITTER GOURD MASALA CURRY
  1. Wash and slice bitter gourd into thin slices.
  2. Heat oil in a pressure cooker base. Temper the ingredients.
  3. Saute onion, gg paste. Add thinly sliced bitter gourd, turmeric powder and salt.
  4. Saute for a minute. Add red chilli powder, coriander powder and garam masala powder.
  5. Mix well. Lastly add tamarind extract, salt, jaggery.
  6. Pressure cook in very low flame for one whistle.
  7. Boil if there is excess water. Serve with rice !
BITTER GOURD CURRY - STEP BY STEP PICTURES
  • Wash and slice the bitter gourd thinly. Remove the seeds and discard it. Do not slice it too thinly because it will become mushy after pressure cooking.  Chop the onion and set aside.
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, ginger garlic paste and saute till raw smell goes off.
    bitter gourd masala curry
  • Add thinly sliced bitter gourd, turmeric powder and salt. Saute till bitter gourd becomes dark green in color. It takes 2 minutes.
    bitter gourd masala curry
  • Add red chilli powder, coriander seeds powder, garam masala powder and saute for a minute in medium flame.

  • Lastly add 1/2 cup of tamarind extract, jaggery and mix well. Do not add more water. Pressure cook in very low flame for one whistle. Open the cooker after steam is released. Mix gently and boil if there is excess water in the cooker. Boil in high flame for few minutes to evaporate the excess water.Check for taste, add more chilli powder or jaggery if needed. If you feel tanginess is less, you can add lemon juice after switching off the flame. Garnish with coriander leaves.
    bitter gourd masala curry
    Serve and enjoy with sambar, curd rice !

Note

  • Slice the bitter gourd thinly to reduce the bitterness. But do not slice it too thin. It will become mushy after pressure cooking.
  • Tamarind and jaggery also helps to reduce the bitter taste.
  • For variations, you can make this curry in a kadai instead of pressure cooker but it takes more time to cook.
  • You can also pressure cook the bitter gourd separately and add to the masala.
Try this healthy, yummy bitter gourd masala curry for rice and enjoy !
Pavakkai masala

Continue Reading...