Bitter gourd scramble

This is a nice crunchy, mildly bitter preparation that goes very well with steamed rice.

Ingredients

3 bitter gourds, deseeded and cut very fine

2 onions cut very fine

2 tbsps oil

¼ tsp mustard seeds

Salt to taste

1/3 tsp turmeric powder

½  tsp red chilli powder

Instruction

Heat oil in a karahi, add mustard seeds and when they splutter, add the finely cut onions, bitter gourds and salt.

No water is added here and it is allowed to cook on low fire. Add the turmeric powder and chilli powder, keep stirring in between and let it become a little crunchy. Remove from fire

Bitter gourd sabzi with jaggery

This awesome sabzi was served at a lunch in our friend’s house. It was so yummy that I took the recipe from her immediately and ever since I make it quite often. This is good for those who want to eat bitter gourd, but don't like the bitter taste.

Ingredients

5 bitter gourds cut lengthwise and sliced. Remove seeds if they are hard.

1 onion cut fine

1/3 cup grated jaggery

A small ball of tamarind, soak it in 2 tbsps of water

3 tbsps mustard oil

¼ tsp mustard seeds

Salt to taste

¼ tsp turmeric powder

¼ tsp red chilli powder

1 tsp coriander powder

2 tbsps water

Instruction

-          Heat oil in a pan, add mustard seeds and when they splutter, add cut onion. Keep stirring on low fire, the onion should become transparent (not brown).

-          Add the bitter gourd pieces and let it cook on medium flame. Cover it with a lid and check in between for water, sprinkle some if needed.

-          When the bitter gourd is cooked and soft, add all the masala powders, salt, water and grated jaggery. Mix nicely and keep on low flame till the jaggery is dissolved completely.

-          Squeeze the tamarind and add the pulp to  the bitter gourd, mix well and remove from fire after about a minute. You can make it a dry sabzi, or like a curry by adding some more water.

-          It is an awesome accompaniment with chapatis, but can be served with steamed rice too

Bitter gourd sabzi

Bitter foods are incredibly nutritious and contain a wide variety of plant-based chemicals that have significant health benefits. Some of these benefits include a lower risk of many diseases — including cancer, heart disease and diabetes — and better gut, eye and liver health. It is used in natural medicine to help lower blood sugar levels in people with diabetes. I love bitter gourd and like to prepare it without adding anything to mask itsbitterness.

Ingredients

4 bitter gourds cut lengthwise and sliced. Remove seeds if they are hard.

2 tbsps oil

¼ tsp mustard seeds

¼ tsp cumin seeds

½ tsp saunf (aniseed balls)

1 onion cut fine

 4 cloves of garlic crushed lightly

2 tomatoes cut fine

Salt to taste

¼ tsp turmeric powder

¼ tsp red chilli powder

1 tsp coriander powder

2 tbsps water

Instruction

-          Heat oil, add mustard seeds and when they splutter, add cumin seeds, saunf, then cut onion.

-          When the onion turns translucent, add crushed garlic and tomatoes. When the tomatoes become soft, add cut bitter gourd, salt and mix well. Cover and cook on low flame, checking in between and sprinkling water.

-          When the bitter gourd is cooked ( about 8- 10 minutes), add all masala powders, mix well and remove from fire.

-          Serve with steamed rice or chapatis.

Mango launji (Sweet and spicy raw mango chutney)

This is a must have dish during mango season. Great accompaniment with steamed rice, chapatti, upma, or just enjoy it alone.

Ingredients

2 big mature raw mangoes (500 gms) It may have light yellow color too

2 tbsps mustard oil

½ tsp mustard seeds

½ tsp cumin seeds

½ tsp saunf

½ tsp kalonji

½ tsp fenugreek seeds

2 whole red chillies

½ tsp turmeric powder

½ tsp red chilli powder

½ garam masala powder

½ tsp chat masala

Salt to taste

A pinch of rock salt (kala namak)

 ¾ to 1 cup grated jaggery, according to taste

Instruction

- Peel and cut the mangoes into pieces

- Heat oil in a thick bottomed vessel, add mustard seeds, cumin seeds, saunf, kalonji, fenugreek seeds and red chillies. Saute for a few seconds and add the mango pieces

- Reduce the flame to minimum. Stir well to coat the mango pieces nicely.

- When the mango pieces are cooked (roughly 15 minutes), add the grated jaggery. Keep stirring till the jaggery melts and becomes thick

- Add all other masala powders, salts and remove from fire.

Cool and refrigerate.

Raw mango gojju

Raw mangoes contain an acid which helps ease digestion and control constipation. They also help the skin soften and breathe, making it healthy. The presence of niacin makes raw mangoes heart-healthy,  reducing risks of cardiovascular ailments and improving blood cholesterol levels.

During our stay in Manipal we got hooked to Udupi cuisine. This year the raw mangoes reminded us of the mango gojju.  Got its recipe from here and then what is there to prevent raw mango gojju coming into our lunch plates? 

Ingredients:

1 large raw mango cut into cubes, discarding the seed

2 tbps raw peanuts

1 cup water

½ tsp turmeric powder

2 tsp jaggery

Salt to taste

To grind:

¼ cup grated coconut

2 tsp oil, sauté the following in the oil till brown, and cool

2 tsp udad dal

1 tsp chana dal

 ½ tsp fenugreek seeds

2 tsp sesame seeds

1 red chilli

 A few curry leaves

Instruction:

-          Take the water and cut mango pieces in a pan, add the peanuts, turmeric powder, salt and   jaggery. Bring it to boil and reduce the flame. Cook for about 8 minutes till the mango pieces become soft.

-          Grind the grated coconut with the sautéed and cooled dals, red chilli etc., into a fine paste, adding a little water. Add this to the cooked mangoes and bring it to boil, adding water if necessary, for a thick gravy.

-          Simmer for five minutes and remove from fire.

-          Serve with steamed rice or chapatis. We had it with Goan bread and it was awesome!

Bottle gourd (Lauki) rice

Bottle gourd is a vegetable high on water and is a rich source of vitamin C, K and calcium. It is low in saturated fat, cholesterol, high in dietary fibre, Vitamin C, riboflavin, zinc, thiamine, iron, magnesium and manganese. It helps in maintaining a healthy heart and blood pressure.  The juice is also beneficial for diabetic patients as it stabilizes the blood sugar level.

Bottle gourd rice is easy to make and nutritious. It is prepared similar to ridge gourd rice.

                                 Bottle gourd rice served with aloo palak and raw mango gojju

Ingredients:

1 cup rice

2 cups of skinned and grated Bottle gourd     

½ tsp finely cut Ginger 

1 Green chilli cut into small pieces

2 tbsps of Oil       

½ tsp Mustard seeds   

1 tsp udad dal

2 tsps chana dal

Salt to taste

Yoghurt            - ¾ cup

Water   - 1 cup

To garnish

Cut coriander leaves- 2 tbsps

Grated coconut - 2 tbsps

Instruction:

-         Wash and soak the rice for about ten minutes    

-         Heat oil in the pressure cooker, add mustard seeds. When they splutter, add the udad dal and the chana dal. When they brown slightly, add the cut ginger and green chilli.

-        Add the grated bottle gourd, stir, keep on medium flame and let it cook for a minute, stirring it, till the excess water evaporates.

-       Add the soaked rice, stir for two seconds, pour the yoghurt, then water and salt.

-       Close the pressure cooker and put on the valve.

-       After the whistle, reduce the flame, and cook for 5 to six minutes, depending on the rice. For sona masuri I keep for 5 ½ minutes.

-       Let it cool before opening.  Garnish with grated coconut and cut coriander leaves while serving.

Oats coconut biscuit

These crunchy tasty biscuits, a slight variation from plain biscuits can be made fast and they are very good with tea or coffee

 Ingredients:

 ¾ cup (about 175 gms) Refined flour OR wheat flour  - Makes 20 biscuits

Baking powder - 1 tsp

¼ cup slightly ground oats

2 tbsps semolina

 Grated Coconut - 1 cup

½ cup ghee

1 cup of sugar powdered with cinnamon, nutmeg and cardamom

¼ cup water

Instruction:

-          Sieve the refined flour and baking powder

-          Mix together ghee and powdered sugar. Add the powdered oats, then add semolina, grated coconut and mix well.

-          Keep adding water little by little and knead into smooth dough.

-          Preheat the oven to 180 degrees

-          Grease baking tray with Ghee.

-          Divide the dough into 20 portions. Take each portion, roll it between the palms into a ball, flatten it and place it on the tray.

-          Place the biscuits away from one another as they double in size during baking.

-          Place the tray with biscuits in the oven and bake for 12 to 15 minutes

-          When they are baked, take them out from the oven and after two three minutes place them on a wire rack to cool.

-          They may look very soft after baking, but after cooling, they become very crispy.