Bitter Gourd! Most people hate it. Some people love it. I am one of those very few people who are indifferent to it. I can't profess undying love for the vegetable. I can never bring myself to say I don't like it. I can't even relate to either group of people.
I have never stopped looking for recipes that are simple and use bitter gourd. Simple only because S won't touch the vegetable. And I can't do an elaborate routine just for myself, right? (For those of you who're new to this blog, I am about the laziest person you will ever come across.)
After success with the Batata Song, I decided to try this. S has been a weekend spouse for most part this summer and I conned a wholesale vegetable vendor into selling me just 4 baby bitter gourds. The result of these two seemingly independent incidents is this dish.
4 Baby Bitter Gourds, sliced and steamed
4 Onions, sliced1 tbsp Tamarind Paste
2 tsp Red Chilli Paste
1 tsp Jaggery, grated
1 tbsp Oil
Salt to taste
Heat the oil in a kadhai. Add the onions and fry for 5-10 minutes, until the onions are evenly browned. Add the tamarind and chilli pastes. After a couple of minutes, add the bitter gourd, jaggery and salt. Add a little water. Cover and cook for a few minutes. Remove the lid and cook for another 2-3 minutes.
This is about the best way to eat bitter gourds. With some hot rotis and a bowl of cold curd, you're all set to have a lovely meal.
