185. Bitter Gourd Curry🔗

1. Remove the stem and edges of the bitter gourd and cut into strips and put it in a lead coated vessel. If the bitter gourd is too ripe then discard the seed. Cut the lemon and extract the juice and mix it with the bitter gourd.

2. To that add salt,chilly powder,turmeric powder and gently mix and keep it for 1 hour. The mixture will leave water. After 1 hour squeeze the water out . By doing this we can take out the bitterness from the gourd or take ½ padi water with ½ padi salt and ½ padi tamarind and squeeze it. 3. Now boil this mixture and put the bitter gourd and cook it. Then discard the water and rinse the gourd with good water. We can use either of the ways to get rid off the bitterness.

4. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with chilly,black gram,mustard seed as described in the 22nd recipe. Add the gourd to the tempered mixture and sprinkle some water and close with a lid for 10 minutes.

5. In between we should take out the lid and stir the mixture twice. Then add salt,karima powder,jaggery or natural unrefined cane sugar,cooked pigeon pea and mix it nicely and cook for 5 minutes. Then take out from the fire and mix the grated coconut and serve.

1. Heat the water required for cooking capsicum in a vessel which has not become sticky by frequent cooking. Remove the stem and cut the capsicum into small pieces.

2. Put the capsicum into the boiling water and close it with a lid and allow it to cook. When it is 3/4th cooked take it from the fire and discard the water.

3. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,pigeon pea,bengal gram as described in the 22nd recipe.

4. Add the cooked capsicum to this and stir nicely. Add the cooked toor dal to the capsicum and close it with a lid for 5 minutes. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue.

5. Add this tamarind water to the curry and cook until all the water is absorbed. Then add salt,karima powder and grated coconut to the curry and mix nicely. An alternative method is that we can use juice from 2 lemons instead of tamarind water and add it before adding the coconut and serve.

1. Remove ¾ of the stem of brinjal and slit into four and put it in water. Don't separate the pieces. Take a kadai and heat the ghee. First put the clove,nutmeg and mace and fry and take it out.

2. Next put black gram,grated dried kernel of coconut,coriander seed and chilly. Fry everything separately and make it into a powder. Add salt to the powder.

3. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue. Then add the spice powder to the tamarind water. Then take each of the slit brinjal and fill equal mixture of this spicy tamarind paste.

4. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,black gram,bengal gram and chilly as described in the 22nd recipe.

5. Lastly add the stuffed brinjal to the tempered mixture and sprinkle required water and cook it with closed lid. Every 3 minutes open the lid and stir it. Cook till it is completely cooked and serve.

1. Take the cucumber and cut its bottom in the shape of 50 paise coin and take that round piece and rub it in the same place. When we do this the bitterness comes out like lather.

2. Remove the lather carefully and peel the outer skin. Cut into small pieces and if it is too ripe take out the seed. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.

3. Then temper with mustard seed,black gram,bengal gram and chilly as described in the 22nd recipe. Then add the cucumber pieces into the tempered mixture and sprinkle some water and cook it with closed lid.

4. When it is fully cooked add salt,karima powder and cooked toor dal and mix it. Lastly add the grated coconut after taking out from the fire and serve.

1. Take the snake gourd and cut its top and bottom in the shape of 50 paise coin.

2. Take water in a lead coated vessel and bring to boil. Add the bengal gram to the boiling water and cook it with closed lid. When it is completely cooked add the cut snake gourd.

3. Mix it nicely and keep it closed. When the snake gourd is completely cooked drain the excess water. Add the salt,karima powder and mix it and take out from the fire.

4. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.

5. Then temper with mustard seed,black gram and chilly as described in the 22nd recipe. Add this and grated coconut to the cooked snake gourd and serve.

Ridge Gourd - 24 palam

1. Remove the stem and edges of the ridge gourd. Also remove the skin which has nerve like thing and grate it. Take out the stone and sand from green gram and mix it with the grated ridge gourd and keep it for 48 minutes.

2. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.

3. Then temper with mustard seed,black gram and chilly as described in the 22nd recipe. Add the ridge gourd along with moong dal to the tempered mixture and sprinkle some water and cook it with closed lid.

4. In between stir twice or thrice. When the dal has cooked completely add the salt,karima powder and mix it nicely and cook for a while. Then remove it from the fire and add the grated coconut and serve.