Mahadeva's Bhaga Sasthra
141. Bitter Gourd Kootu- Another Method
| Water | - ¼ padi |
|---|---|
| Tamarind | - ½ palam |
| Salt | - ¼ palam |
| Jaggery | - ⅛ palam |
| Bitter Gourd | - 6 palam |
| Ghee or Oil | - 1½ palam |
| Water | - 1⅛ palam |
| Tamarind | - 1 palam |
| Black Gram | - 1½ palam |
| Red Chilly | - ¼ palam |
| Pepper | - ¼ palam |
| Grated Coconut | - 2 palam |
| Salt | - ⅜ palam |
| Ghee or Oil | - ½ palam |
| Red Chilly | - ⅛ palam |
| Mustard Seed | - ⅛ palam |
- 1. Take the water and tamarind in a lead coated vessel. Extract the juice. Add the salt and jaggery to the tamarind extract.
- 2. Cut the bitter gourd into round pieces and add to the tamarind extract and cook very well. Cool it, take out the bitter gourd pieces and wash with fresh water and keep it ready.
- 3. Take ghee in a pan and add the washed bitter gourd pieces and fry till they become brown in colour. Take care not to over-fry.
- 4. Again mix water and tamarind. Add to a lead coated vessel and take the extract of tamarind. Remove the fibres and seed, if any.
- 5. Fry black gram, red chilli, pepper and grated coconut these individually either in ghee or in oil and grind them into a nice paste sprinkling some water. Add this paste to the tamarind extract and boil.
- 6. When it boils once, add the bitter gourd pieces to it and continue to cook. Add salt to the kootu and allow the kootu to thicken. Mix asafoetida with little water and add to kootu.