Bitter Gourd Theeyal / karela Stir Fry with grated coconut isa very tasty recipe though bitter gourd has lot of nutrients, many of us won’tbe like this vegetable due to its bitterness. So you can marinate the bittergourd pieces with salt for 15-20 minutesand later squeeze out the water to reduce the bitterness. It can beserved with hot piping rice and sambar.
1/2tbspShallots cut in roundels or medium dice cutonion
1tbspCoriander seeds
5whole red chili
2springcurry leaves
1/2tbspturmeric powder
1/2tbspred chili powder
1cupgrated coconut
2tbspcoconut oil
2tbsptamarind water(adding 1 tbsp water with 1 tbsp pulp)
1/2tbspmustard seeds
salt
Instructions
Wash and cut the bitter gourds into small pieces, and put them in a mixing bowl; add salt, andkeep it aside for 15 minutes
After 15 minutes , add water and squize out the water to reduce the bitterness
In a pan add grated coconut, coriander seeds and red chiliand dry roast them, and allow them to cool at room temperature.
Put them in a blender jar, and make a smooth paste
Heat oil in a pan and add the small bitter gourd pieces and fry them for 2 minutes
Add turmeric powder and stir them for another 2 minutes
Now add the shallots/onions and fry them along with the bitter gourd
Add the coconut paste and mix them well
Now cover the lid and allow them to cook for 2-3 minutes
Open the lid and add tamarind water and cook for 1 more minute, then turn off the heat, and transfer them to a serving plate
Take a tadka pan; heat oil and add mustard seeds, whole red chili and curry leaves for tempering, when they start spluttering, take the pan and spread over the theeyal and serve hot with rice