Recipe by Rosy Pinto
Ingredients:
1/2 kg bitter gourd
1 cup yoghurt
1 1/2 tsp bafat powder
1 tsp kashmiri chilli powder
1 1/2 + 1/2 tsp salt
2-3 tbsp oil
1 1/2 tsp sugar
Steps: - Wash the bitter gourd and cut into halves (if they are large sized cut into quarters).
- Remove the pith and slice thin.
- Add 1 1/2 tsp salt, mix well till the moisture releases and keep it aside for 20 minutes, then rinse with water and drain completely. Squeeze out as much water as you can.
- Whisk the yogurt, 1/2 tsp salt, chilli powder and bafat powder. Mix well with the bitter gourd. Set it aside for 30 minutes.
- Heat oil in a nonstick pan and add the marinated bitter gourd. Mix and cook covered on low flame stirring frequently to avoid it getting burnt.
- Once almost cooked, remove the lid. Check for salt and continue to fry until it is brown and crispy.
- Add sugar, mix and continue frying for 5 more minutes and switch off the flame.
- ENJOY!
Notes:
Variation: Once the oil is hot, add few curry leaves and chopped bite size fresh coconut pieces, then add bitter gourd mixture and continue cooking as mentioned above.