This simple Bittergourd stirfry is not only healthy but also a nice side dish to have with rasam and rice.
There are days, when Iam not upto cooking anything big, I am satisfied with this tasty stirfry, surprisingly it doesnt taste bitter at till even after the spices are added and the initial marinating in the buttermilk and salt.
Marinating is really not necessary but for picky eaters in the house , it is worth trying out.
200 grams bitter gourd, preferably a little tender.
1/2 cup buttermilk
salt to taste
Pinch of turmeric powder
1 tsp chili powder
1 tsp coriander powder
Pinch of asafoetida powder
1/2 tsp mustard seeds
2 tbsp oil.
1 tsp jeera /cumin powder
Pinch of mango powder.
Keep the roundels of bittergourd, soake din buttermilk and slat for 15 minutes.
1. In a pan,add the oil, let it become hot, splutter the mustard seeds, add the bitter gourd roundels by squeezing out the buttermilk gently not breaking the rounds.
2. Add the spices one by one and keep stirring on a slightly medium to high flame.
The bitter gourds will get done quickly as the roundels have been softened in the buttermilk..
Within 10 minutes after the bitter gourds have cooked , yet retained the cruncht taste, you can remove from the flame and keep aside.
Tastes good with rice and rasam.