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Bittergourd Rice Recipe:
(Category: Indian Rice Recipes)
 | <--This is a Vegetarian Recipe |
Recipe Rating: 3.6 | Click to Print This Recipe--> |  |
INGREDIENTS:
Raw rice - 1 cup For Special powder
Bittergourd - 1 big size Urid dhal - 2 tablespoons
Tomato - 2 medium size (chopped) Channa dhal - 1
tablespoons
Thick Tamarind pulp - 2 tablespoons
Red chillies - 2
Fresh grated coconut - 3 tablespoons
Methi - 1 teaspoon
Sambhar powder - 1 tablespoon
Hing - 1 small piece
Red chilli powder - 1/2 teaspoon
Fried Gram Dhal - 2 tablespoons
Turmeric powder - 1/2 teaspoon (Idli chutney dhal)
Salt - to taste
Gingelly ( 'til' ) oil - 4 tablespoon for cooking
Instructions to prepare special powder: Heat 1 tablespoon
oil and fry hing Mustard seeds - 1 teaspoon first to
adarkish brown colour and then add methi seeds and the
rest Urid dhal - 1 teaspoon of the ingredients excepting
the fried gram dhal. When the dhals become golden brown in
colour, remove, cool and add the fried gram and grind to -
50 gms for frying powder. , Ghee - 1 tablespoon , Curry
leaves - 1 sprig
Method:
1.Cut the bitter gourd in lengthwise, remove seeds, cut
into thin slices, apply 1 tablespoon sugar and little
turmeric powder and keep aside for 1 hour.
2. Squeeze the bitter gourd pieces and rinse in water,
spread on a absorbent sheet of paper towel.
3. Remove and fry in hot oil in two batches to a darkish
brown colour and keep aside.
4. Add the chopped tomato, grated coconut and tamarind
pulp and grind to a smooth paste.
5. Heat 4 tablespoon of oil in a pan, season with mustard
seeds and urid dhal and add curry leaves.
6. Add the tomato paste and the tamarind pulp, fry for a
few minutes till the raw tomato flavour disappears.
7. Now add all the powders enlisted in the main
ingredients one after the other followed by the special
powder, add salt and stir.
8. Add the fried bitter gourd pieces, rice and ghee and
mix gently.
9. Leave on low flame for 8 -10 minutes stirring
occasionally.
10. Remove the contents to a serving dish, garnish with
coriander leaves and serve with any raita and pappad.
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