Thursday, August 19, 2010



Bitter gourd ------------------1 (chopped)
Grated coconut ------------- 4 tbsp
Green chilly ----------------- 1 or 2
Yogurt/curd ----------------- 1/4 cup ( stir it in a bowl to a smooth paste)
Oil ----------------------------  1tsp
Dried red chilly -----------   1
Curry leaves as needed.
Salt as needed.

  1. Cook bitter gourd  by adding little water and needed salt.
  2. Mean while, grind the coconut and green chilly to a very coarse paste.
  3. Add the ground paste to the cooked bitter gourd & cook in low flame . Add needed salt.
  4. Once done, switch off the flame and add yogurt paste to it .
  5. Now do the tempering by adding a tsp of oil to a pan & splutter the mustard seeds, add dried red chilly and curry leaves.
  6. Pour the tempering in to the pachadi & transfer to a serving bowl.

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