Bittergourd/Karate is one of the vegetables that is full of medicinal values. I have tried including it in our diet as much as possible. Few days ago aayi told me about this delicious karate goaD nonche (bittergourd sweet pickle) prepared by my sister in law. Aayi usually prepares the spicy version of karate nonche , so this was new to me. I prepared it here and it was lipsmacking good. This pickle does not stay for too long. Refrigerate it after it is completely cooled down and finish it off in couple of weeks.
Fresh bittergourd
Remove the seeds
Cut into thin strips
Apply some salt and keep aside for 15-20mins
Fry them in little oil for 10mins
Add chilli powder, tamarinc, jaggery
Mix very well
Make the spice mix with fried mustard, methi, hing
Add the spice powder and mix. Cool well.
Ingredients: 2 cups bittergourd pieces 2 tbl spns jaggery 2 tea spns chilli powder 1 tea spn thick tamarind extract 2 tea spns oil 1 tea spn mustard seeds 1/2 tea spn methi seeds A small stone of asafoetida(hing) Salt Method: Remove the seeds from bittergourd and cut into thin pieces. Apply salt and leave it aside for sometime. If you want, squeeze them to remove the water, but this also removes the nutrients, so I use them directly. Heat a little oil and fry the pieces for 10mins on a medium low heat. Add chilli powder, jaggery, tamarind. Mix well. Heat remaining oil, fry mustard seeds, methi seeds and asafoetida. Powder them when they are slightly cooled. Add the powder to bittergourd pieces and mix well. Take off heat, cool down to room temperature. Store in an air tight container in refrigerator.
Sagu
Most of the restaurants in Bangalore serve setdosa – mixed vegetable sagu or puri and sagu. This spicy, delicious, filled with vegetables sidedish makes a great side for so many dishes. My brother started making this and now my aayi makes this very often. When I tried this, it was a hit with my family. Set dosa recipe is here .
Ingredients: 2 cups vegetables (carrots, potato, green peas, beans) 1/2 cup onion 1/2 cup tomato 5-6 curry leaves 1 tea spn mustard seeds Oil Salt For the masala – 1 tbl spn hurigadale (putani/dalia/roasted chana dal) (optional) 1 cup coconut 1/4 cup coriander leaves 1/4 cup onion A small piece ginger 3-4 garlic 3-4 green chillies 4 cloves 1/2″ cinnamon 2-3 cardamom 1 tea spn coriander seeds
Method: Pressure cook the vegetables with little salt for 2 whistles. Grind the ingredients under masala without too much water. In a pan, heat a little oil, add mustard, curry leaves. Add 1/2 cup onion and fry for few minutes. Add 1/2 cup tomatoes and fry for few minutes.Now add masala and fry till the raw smell goes away.Add the cooked vegetables, adjust salt. Cook till the masala boils for few minutes. Serve hot. Serves :5-6 Preparation time : 30mins
