I like growing vegetables in my compound. In February, I had a good harvest of Pumpkins from my backyard. This inspired me to grow Bitter Gourd this time. In April, I sowed the seeds, which were bought from a nursery. It began to give yield from last month onwards! Now, every week I get enough Bitter Gourds to make a dish!
Bitter Gourd climbing on to my Curry leaves Tree!
Bitter Gourds are rich in vitamins and have medicinal properties. Learn more about them here and here.
This is my contribution to Deepz of LETZCOOK who is hosting the Green Blog Project - Summer 2007 (April - Oct) event. Green Blog Project was started by Inji of Ginger and Mango.
Bitter gourd -3 chopped
Onions -2 chopped
Green chillies -4 slit
Curry leaves -1 sprig
Turmeric powder -1\4 tsp
Grated coconut -1\2 cup
Salt -to taste
Mustard seeds -1\2 tsp
Cumin seeds - a pinch
Coconut oil -2 tbsp
In a pan, mix together bitter gourd, onions, green chillies, curry leaves, turmeric powder, grated coconut and salt. Keep it aside. Heat oil in a non stick pan, add mustard seeds and cumin seeds. Once the mustard seeds splutter, add the mixed ingredients. Cover and cook on a low flame. Open the lid every 5 minutes and mix well. Once it is cooked, remove the lid and fry for 2 minutes. If you prefer, you can add 1\2 tsp sugar to the thoran while frying. Serve it with steamed rice.