Bitter Gourd with Coconut Milk

I am told that today is a #SubziTarkariDin. I guess that means we should be concentrating on cooking and/or consuming vegetables today. The idea was lurking in my mind but was not able to zero onto something until this one.

The combination of Bitter Gourd and Coconut Milk is quite popular in the South and especially in #Kerala. I found Srilankans too love to combine them. I had no plans to get out today morning but I had to collect a packet of home made #PatharePrabu Sambhar Masala for future use. On the way back picked up these bitter gourds for my take on the subject.

Bitter Gourd with Coconut Milk

200 grams net - Bitter Gourd cut into roundels
2 Whole Red chillies
1 tsp lightly crushes Black Pepper corns
1 roughly chopped tomato
1 Chopped onion
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp of Turmeric Powder for soaking the gourd pieces
1/4th Turmeric Powder for cooking
2 Tbsp of Tamarind water
1 tsp curry leaves powder
200 ml Coconut Milk
1 Tbsp of crumbled Jaggery
One Lime
Curry leaves

Soak the bitter ground roundels in Turmeric and salt water for a while
Discard the water
Sauté the gourds in a little bit of oil for a while and then set aside
Heat oil in a wok
Throw in onions and fry until light brown. Set aside.
In the same oil add the mustard seeds and cumin seeds, Black pepper corns and whole red chillies. Let the seeds splutter.
Add in the roughly chopped tomatoes and turmeric powder
Sauté for a couple of minutes
Lower the flame and add curry leaves powder.
Add the bitter gourd pieces, the onions, salt and a bit of hot water, and slow cook.Add tamarind water and Jaggery in between. Cook until done.
After a minute add the coconut milk.
Let the bubbles surface. Switch off and transfer.
Add the lime juice and garnish with curry leaves.
Serve hot with rice.