Thursday, April 9, 2009

Bitterguard Chutney

2 cups-Bittergourd thinly sliced
1 medium -Onion thinly sliced
1 cup-Powdered jaggery
½tsp-Red chilly powder
¼ tsp-Turmeric powder
2 tbsp or to taste-Tamarind paste
To taste-Salt
1 tsp-Oil
For seasoning
1 tsp-Mustard seeds
A few -Curry leaves
1 tsp-Oil

1. Heat oil & saute the onions. Add the bittergourd. Fry for 5 minutes until they turn light brown. Add red chilly powder and turmeric powder. Stir well. Then add tamarind, jaggery, salt and enough water to cook the bittergourd. Stir occasionally. Cook until the chutney becomes thick.
Heat oil and splutter the mustard seeds. Add curry leaves and pour this on top of the chutney. Mix well and serve hot with rice.


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