Ingredients:
250 gms – Bitter gourd
1/4 tsp – Mustard Seeds
1/2 tsp – Urad Dhal
1/2 cup – Dhal
2 tsp – Thick Tamarind Pulp
1/4 tsp – Turmeric Powder
2 tsp – Chilly Powder
1/2 tsp – Vellam
Curry Leaves
Salt to Taste
Oil
Method:
Cook the dhal of water to a very soft consistency. Slice the bitter gourd into thin circular pieces. Heat the oil and pop the mustard. Add half the curry leaves and chopped vegetable and stir for few minutes. Add chilly powder, turmeric powder and salt and water. Simmer over a medium flame for until the vegetable is soft. Stir in the tamarind pulp and simmer over a medium flame for a few minutes. Add the remaining curry leaves and cooked dhal. Stir for a two minutes. If the gravy is too thick hot serve.
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