Mar 31, 2009

Pan fried Bitter Gourd and Moong Dal

I like the deep fried bitter gourd, but in an attempt to try and avoid oil, I pan fried the bitter gourd this time. Generally most vegetables do not go well with bitter gourd, so I tried moong dal with it, which tasted real good. MH tried with his eyes closed and could not realize what it was. So those who are scared of bitter taste can try this one.


Bitter gourd (. 2 cm thick) - 1 cup,Sliced
Moong dal sprout / soaked - 1/2 cup
Oil - 2 tbsp
Chili powder - 1/2 tsp
Tamarind pulp (concentrated) - 1/4 tsp (Extract - 2 tbsp)
Salt *


Add 1/2 tsp of salt to the sliced and washed bitter gourd. Mix well and let it soak for 30 min (wash twice after the soaking). In the meantime heat 1 tsp of oil in a pan. Once the oil is hot add the moong dal, pinch of salt and pan-fry until (becomes soft) cooked and transfer it to a bowl. Then heat the remaining oil in the pan and add the twice washed bitter gourd, pan-fry till the sides turn golden brown (by turning it upside down in between), add cooked moong dal and all other remaining ingredients, check salt. Meanwhile, mix the tamarind pulp into two tbsp of water set aside. At the end add it to the bitter gourd and pan-fry till all the tamarind water is dried.


1 comment:

  1. This is a very good combination. We love bitter gourd and I'm always looking for new recipes with it. Thanks for sharing.