This is a traditional Konkani preparation which stays good for a couple of days without refrigeration. The Coconut Masala is roasted well, so the final product is semi dry and goes well with both Roti or Dal Rice.
Ingredients :
- 250gms Bittergourd
- 1/2 a coconut
- 2 large onions
- 12 roasted dry red chillies
- 1tbsp tamarind paste
- 2 tbsps coriander seeds
- 1/4 tsp Methi/ Fenugreek seeds
- 2 tbsps coconut oil
- 1 tsp Mustard
- Salt
- Oil to fry the Bittergourd
Method :
Wash and chop the Bittergourd extremely fine. Apply salt and keep it aside. The Bittergourd releases water. Squeeze out all the water. Heat oil in a pan. Deep fry the Bittergourd in batches till crisp and brown. Drain and keep aside. Chop the onions fine. In a tsp of oil roast the coriander seeds and Methi to a rich golden brown. Grind the coconut, roasted red chillies, tamarind and the roasted coriander and Methi seeds to a coarse paste using very little water. Heat 2 tbsps Coconut oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the fried bitter gourd pieces, the ground paste and salt. Mix well and roast till the preparation turns semi dry.
