Bitter Guard Curry..

Bitter Guard, the bitter taste vegetable is one of the healthy vegetable and it should be eaten at least some times. It has a natural bitterness which is good for our body.

I have prepared dry curry using bitter gourd. This Bitter gourd curry goes well with rice, chapatis, rotis etc.
Let us see some benefits of eating " Bitter Gourd " in our diet.
Bitter gourd is well known for its ability to manage diabetes. It is good blood purifier. It has antimicrobial and antioxidant properties and one of the good blood purifier and take care of any skin disorders. It helps to improve respiratory health. Boost and strengthen the immune system. It is also a rich source of anti inflammatory, anti-fungal, antibiotic, anti -allergic properties.
Point to note : It is better to avoid bitter gourd during pregnancy or breast feeding period. It has a strong quality of reducing blood sugar level.
Let us see the recipe Now :

Things Needed :

To cook :
Bitter Guard : 1(Medium sized )
Jaggary : 3 Table spoons
Salt :to taste
To Add :
Rasam powder : 2 Tea spoons
Roasted and powdered sesame seeds : 1 teaspoon
Ingh ( Asafotida ) : a pinch
Coconut : 2 Tablespoons
Tamarind : 2 tablespoon pulp.
Turmeric powder: a pinch
To Season :
Mustard seeds : 1/2 teaspoon
Urd daal :1/2 teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Oil : 1 Tablespoon
Curry leaves : 6 to 8 leaves.
Coriander leaves : 2 to 3 sticks.

Method :

1. Wash and cut bitter gourd into small pieces. Soak tamarind in hot water and squeeze out the pulp.

2. Dry roast sesame seeds till they pop up and dry grind it and mix with rasam powder.
3. Keep a pan and heat. Add oil and put mustard seeds and urid dal.
4. Add little ingh/asafoetida. Let mustard seeds splutter. Add curry leaves.

5. Add cut bitter gourd pieces and fry nicely till slightly brown.

6. Add jaggery. salt, tamarind pulp and turmeric powder. Mix it well and add water. (1/2 cup).
7. Let it cook and turn soft. Add sesame seeds mixed rasam powder and mix it well.
8. Let all the moisture disappear. Mix it well and shift " Bitter gourd Curry " to a serving bowl.

9. Add coconut and coriander leaves and serve the curry with the choice of your main dish.

Note : 

Wash coriander leaves and curry leaves before use. You can put some salt and squeeze out its juice so that the bitterness in Bitter gourd reduces a little. (Remember that eating bitter gourd as they are healthy habit.
Frying on low flame will helps to reduce the bitterness in bitter gourd. Adding coconut is optional.
Dry roast sesame seeds and dry grind it. Mix this mixture with rasam powder and keep it ready to use. Adding any brand of rasam powder is optional. Use of chilly more/less is optional. use of any cooking oil is optional. We used coconut oil. Adding jaggery to the curry is optional. (More/less).
Time : 20 Minutes.
Serves : 2 
South Canara 

Rasam powder Recipe :

Roast 1/4 teaspoon of Methi seeds (Mentyam ) , 2 tbspoons of Coriander seeds 4 to 6 red chillies and 1/4 spoon of jeera one by one and dry grind together and powder it . You can add curry leaves and a pinch of ingh ..while roasting . so that it gives a better taste.
It is a fresh and exact amount for one time use. 

Maida Kodubale

Maida/All purpose flour.Plain flour Kodubale. (A doughnut shaped spicy snack ). Kodubale is one of the traditional dish from Mysore.(Karnataka , India). Bale means bangle and this fritter is round like a bangle. So they must have called it as kodu bale. There are different types of kodubale. (Using different ingredients).

Here I have used maida, rice flour and some spices and a very little butter.
Maida is s refined and bleached (Completely husk removed) wheat flour. It is used in preparing fast food like samosa, kachori, now a days momos also. Not only this lots of sweet dishes also done using maida. Lots of traditional breads and cakes also prepared using this Maida flour.
Lets see the recipe :

Ingredients:

Maida :1cup
Rice flour : 1 Cup
Red Chilly Powder) : 2 Teaspoons.
Gingly Seeds/Sesame seeds : 1 Table spoon.
Salt : to taste.
Jeera: 1 Teaspoon.
Ingh : a pinch
Butter : 1 Teaspoon
Water : As required
Oil: 2 cups ( To fry kodubale).

Method : 

1. Keep maida and rice flour in a pressure cooker and cook ( with weight) for 8 to 10 minutes. Do not add any water to flours.

2. Leave it for cooling.
3. Powder the flours nicely and put it to a bigger bowl. (Mix maida and rice flour)
4. Add jeera/cumin seeds, chilly powder, butter, ingh and salt. Mix it well.

5. Add required water and prepare dough. (It should be like poori dough consistency). Kneed it well. Divide the dough into small portions.

6.Take one portion and with your hand just make a long stick shape. Bring both the edges together and bind it. Repeat the same and arrange them in a plate.

7. . Keep a frying pan on the fire. Heat and put oil.
8. When the oil is hot, fry these kodubale till they turn golden brown. (Let the flame be low and medium while frying).

9. Remove from the oil and put them on a kitchen tissue. Extra oil will be absorbed by the tissue.
10. Repeat the same with remaining dough.

11. Let kodubale turn cool. Put them in a airtight container or glass bottle.

12. Serve or eat them whenever you feel like. It can be used as snack in the evening or good for kids munching box.(snack box) or for picnics and kitty parties.

Note:

Water should be used carefully while preparing the dough. Do not add more butter, kodubale might curdle while frying. Adding more butter leads to absorb more oil while frying and kodubale may not taste good. Adding more spices like chilly powder is optional. Adding jeera and sesame seeds adds to the aroma and gives good taste to kodubale. You can use only maida (no need to use rice flour) and prepare kodubale. Do not add any butter/oil to maida while preparing the dough.
Time : 30 to 40 Minutes
Serves : 30 to 40 Small Kodubale (According to the size).