Photography Tips Online

Bringing one more recipe straight from my Granny inventions... yup u read it right .. Bitter Gourd Pickle.. But how does it taste?? Bitter , Sour ?? Guys its Sweet,Hot,Tangy and just yummy...
Let me tell u a little instance what inspired me to make this lovely pickle...
Way back during my India trip , I was looking for a pickle to go for Curd Rice. My mum prompted me to get a little pickle bottle from the fridge and asked me to try it.. I tried a bit and said ..yumm mango pickle.... Later she said.. with a big smile :) Tis Bitter gourd pickle..!!

Am sure u will enjooy it... ! It goes well with just plain rice , curd rice or dosa / idli... anything:)





Total Time : 50 min - 1 hr

INGREDIENTS:

Bitter Gourd ( Pavakai)	Medium sized 3 Nos
Tamarind	Cricket ball sized
Jaggery	Same quantity as the tamarind
Salt	2 Tsp
Turmeric	1.5 Tsp
Chilli Powder	3 Tsp
Sesame oil/Gingelly Oil	4-5 Laddles

For Tempering:

Chana Dal /Kadala Parup	1/2 Tsp
Mustard Seeds	1/2 Tsp
Methi Seeds /Mendiyam	1/2 Tsp

For Powder :

Chana Dal /Kadala Parup	1 Tsp
Dried Red Chilli/Molaga vettal	2 Nos
Coriander seeds	1 Tsp
Cumin Seeds	1/2 Tsp
Urd Dal/Ultam Parup	1/2 Tsp

DIRECTIONS:

• Chop Bitter gourd into small pieces and steam it in cooker with a bit of salt and 1/2 tsp Turmeric for 1 whistle. Turn of the gas and keep it aside.
• Soak Tamarind in 150-175 ml of warm water and keep it aside.Now put it in the blender to get a tangy puree. Pass it thro the frying spatula's sieve to remove any seeds or strings left over from the tamarind.
• Heat oil in a deep bottom pan and add all the tempering ingredients.Once Mustard Seeds Splutter , add the collected tamarind puree and jaggery.( Remember to break the jaggery into small pieces before adding it. This will speedy up the process.)
• Once all the jaggery is melted and blended into the tamarind puree ,add the cooked bittergourd pieces.
• Add chilli powder , remaining turmeric powder & salt along with 1.5 cups of water.
• Cook the whole mixture in a low flame until we get a jelly like consistency.Stir in regular intervals inorder to avoid catching at the bottom of the pan.Turn of the gas and keep it aside to cool down.
• Saute all the ingredients under powder until light brown and grind them to rava size. Add this powder to the Mixture prepared above and stir it well.
• Transfer this pickle to an airtight container and keep it refrigerated . We can retain it as long as the pickle lasts. I bet you won't keep it for long :)

KITCHEN NOTES:

Use just Sesame Oil. I have used Idhayam's . Patty ( Granny ) had made a special mention to use this oil.
Urd dal in the powder ingredients leaves a lovely aroma to the pickle.


Cheers