There are so many varieties of recipes on bitter gourd. But this podimas recipe has no bitter taste. This can be enjoyed with sambar and curd rice.
Bengal gram- half cup
Red chillies- 3
Fennel seeds- 2 tsp
Mustard seeds- 1 tsp
Finely chopped tomato- half cup
Turmeric powder- half sp
Finely sliced onion- 1 cup
Salt to taste
Oil- 9 to 10 tbsp
Shredded coconut- 4 tbsp
Chopped coriander- 3 tbsp
Black gram- 2 tsp
Cut the bitter gourd in to small pieces.
Fry them little by little in 5 tbsp of oil to slightly golden color.
Soak the Bengal gram in enough water for an hour, then drain the water and grind it with the red chillies and a tsp of fennel seeds coarsely.
In a tbsp of oil, fry the ground Bengal gram on slow fire until it becomes soft and crumbled.[usili]
Mix this with the fried bitter gourd.
Heat a pan and pour 3 tbsp of oil.
Add the mustards seeds and when they splutter add black gram and the remaining fennel seeds and fry for a few seconds.
Then add the onion with the tomato and the turmeric powder.
Cook them until they are mashed and the oil floats on the surface.
Now add the bitter gourd mixture and cook on slow fire for a few minutes until all the ingredients are mixed and combined well.
Lastly add the coconut and coriander and mix well.
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