About:

Bitter gourd is combined with chickpeas and Peanuts makes the dish more nutritious in a spicy coconut gravy. To reduce the taste of bitter gourd it is cooked in sweet tangy tamarind and dates paste.

Health Benefits:

Bitter melon, also known as bitter gourd or karela (in India), is a unique vegetable-fruit that can be used as food or medicine. In addition to being a food ingredient, bitter melon has also long been used as a herbal remedy for a range of ailments, including type 2 diabetes.

So enjoy this as a side dish with rice or rotis.

Serves-3-4
Preparation time-15 minutes
Cooking time-30 minutes

Ingredients:

• Bitter gourd- 2 num (Medium)
• Black chickpeas -1/2 cup
• Peanuts- ¼ cup
• Mustard seeds-1/2tsp
• Oil-1tbsp
• Dates paste-1tbsp
• Tamarind pulp-2-3tbsp
• Salt-as per taste

To grind:

• Almonds-10-12num
• Flaxseed-1tbsp
• Fennel seeds-2tsp
• Cinnamon-1 inch stick
• Clove-3num
• Green chillies-4-5num
• Desiccated coconut-1/2cup
• Chopped Fresh coriander- a handful

Procedure:

• Wash and soak chickpeas and peanuts overnight.
• Once soaked drain and pressure cook for 4-5 whistels with enough water and 1/4tsp salt.
• Trim the ends of the gourds, slit in half and remove the seeds and chop the gourds into tiny pieces.
• Transfer to bowl, add salt, turmeric, sprinkle some water and let it soak for 15-30 minutes (this process helps to reduce the bitterness of the gourd)
• Rinse thoroughly, squeeze water and set aside.
• Combine all the ingredients mentioned under “grinding” table in the blender and blend in to coarse paste by adding some water.
• Heat oil in the pan add mustard seeds, as it crackles add bitter gourd, and fry for 10-12 minutes.
• Add ground paste, tamarind pulp, dates paste, water as per the consistency and cook on a medium high flame for 8-10 minutes stirring in between.
• Then add cooked chickpeas, soya, peanuts, salt and simmer for 5-8minutes more or until well combined.

Turn off the flame and serve hot with rice/roti.

Note:

• You can use jiggery/sugar instead of dates paste.
• I prefer thick gravy so didn’t add much water to my curry you can add as much consistency as required