This is a very popular Kerala Konkani dish called Dhavi Randayi meaning White Gravy. Green chillies added to spice the dish keep the white colour of this dish intact. Normally the Konkani community makes use of roasted red chillies in all their coconut gravies which gives the gravy a rich orange colour. This combination of Bittergourd and Potatoes is a family favourite.
- 1 bitter gourd
- 2 large potatoes
- 1/2 of a large coconut
- 10 green chillies slit
- 6 or more Bimbul/ tree sorrel depending on the sourness required
- Kidney Bean sized piece of Hing/asafoetida
- 2 tbsps Coconut oil
Slice the the Bittergourd into half moons. Slice and quarter the potatoes. Boil the Bittergourd, potato, slit green chillies and the Bimbul with salt till done. If tree sorrel or Bimbul is not available you can use either Hog Plums/Ambadi or tamarind paste. Grind the coconut to a smooth paste with Hing and add it to the cooked vegetables. Boil well and drizzle with coconut oil. Keep aside for half an hour for the flavours to infuse before serving.
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