Bitter gourd gravy (Panchamruth/gojju)

Ingredients:

1/4 kg            Bitter gourd
lemon size      tamarind
1 tbsp            jaggery
1 tsp             Coriander Powder
1 tsp             Ground nut powder (Verusenagapappu podi)
1 tsp             Sesame seeds powder (Nuvvula podi)
1 tbsp           Dry coconut powder
2 tbsp           Oil
2                  Green chillies
Curry leavesSalt, Red chilly powder as required


For Tempering:

1 tsp          Mustard Seeds
1/2 tsp       Cumin seeds
1/2 tsp       Turmeric powder
a pinch       Asafoetida (Hing)
2                Dry Red chillies

Method: 


Heat oil in a pan..... Add mustard seeds, cumin seeds, turmeric powder, dry red chillies, asafoetida... When mustard seeds starts spluttering add green chillies, curry leaves and chopped bitter gourd..... cover with a lid... when bitter gourd becomes tender and changes into golden brown colour, add tamarind pulp, jaggery, salt, chilly powder and little water and let it boil for 2 to 3 mins... then add coriander powder, ground nut powder,sesame powder and coconut powder... cook it for few minutes.... And Bitter gourd gravy (Panchamruth/gojju) is ready.....

Serve hot with rice, chapati.......

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Mixed Vegetable Kurma

Ingredients:

1 cup               Chopped Carrots           

1/2 cup            Chopped Capsicum       

1 cup               Chopped Cauliflower     

1 cup               Chopped Tomatoes       

1 cup               Shelled Green peas        

1 cup               Diced Potatoes              

1 cup               Chopped French Beans 

1 cup               Chopped Onions          

1 tsp                Ginger Garlic Paste        

1/2 tsp             Garam Masala powder       

1/2 tsp             Dhaniya Powder                 

1 Tbsp             Poppy seeds (Khaskhas)   

10 to 12          Cashew Nuts                      

1/2 coconut    Fresh Coconut                    

1/2 cup            Curds                                 

Red Chilly powder

Salt

Oil

Method:

Grind together  Cashew Nuts, Poppy seeds and fresh coconut into a fine paste... Take oil in a pressure pan add onions and fry them till golden brown.....Add ginger garlic paste and fry a little and then add all the chopped vegetables.... Fry for a minute and then add Cashew-poppy paste, garam masala powder, red chilly powder, salt, curds and little water..... Mix them properly and close the lid... Pressure cook for 1 whistle and turn off the flame....

Serve Hot with Bagaara Rice, Fried Rice, Chapathi, Puri............

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