Bitter Gourd was the only vegetable i dint eat during my growing up age. Obviously because of it s taste! But the minute i realised it s health benefits,i started cooking and eating it and now have developed a taste for it! But i need variety, so keep trying out cooking it differently every time:).So recently when i was on my holiday, just happened to eat a very uniquely tasting dish of this vegetable, I had to come back and try recreating it, i did it several times ,finally arrived at the taste close to what i ate:)
Ingredients |Preparation Time:10 mins|
- Bitter Gourd 3 medium (halved,deseeded and thinly sliced)
- Onion 1 big(finely chopped)
- Red Chilli powder 1 tspn
- Pepper powder 1 tspn
- Turmeric 1/2 tspn
- Aniseed(saunf) 1 tspn(roasted and pounded)
- Jaggery a small piece(optional)
- Oil 6 to 8 tbspn
- Salt as per taste
Method|Cooking Time:15 mins|
Heat the oil in the pan to be cooked in ,once hot add the chopped onion and saute it for a minute until it turns pink,then add in the sliced bitter gourd into it and keep sauting it for a couple of minutes.
Cover it for a while , flame on high,but dont move away from the pan as you need to open it occasionally and keep stirring it until it s half done(you can make out from the change in color).Now add the spices ,red chilli,pepper powder,turmeric, aniseed powder and salt as per taste and if you want a bit of jaggery ,just to balance the taste of bitterness of the vegetable!I just love this part of it as the aroma of the vegetable and spices is just too good to resist:). Keep mixing it well until the vegetable is cooked well.Put it off and let it rest for a bit. You can have it with rice or roti.
Tip:* While cooking any vegetable ,dont add the salt in the beginning as the vegetable tends to reduce and you might end up adding more salt into your dish,instead wait until it reduces or half done and then add the salt in for that perfect taste:)
**Vegetables like brinjal and bitter gourd should be cooked in more oil to be tasty so use any pure form of oil than refined.