Bitter Melon With Peanut And Coconut In Tangy Curry

Share
59 Ratings
1 Reviews
Print
Recipe By Vahchef
50 m
2 servings

Jain Gravy

Jain gravy is a dish made without onions, ginger or garlic but is a simple and creamy dis...

Satay Peanut Sauce

Satay peanut sauce in a blend of peanut crushed and added with shrimp paste spiced with c...

Khoya Chicken

It is a delicious North Indian style chicken cooked in an onion and tomato gravy and fla...

Street Style Bhuna Chicken

The dish bhuna chicken is an extension of that process where meat is added to the spices ...

Paneer Methi Malai Mirch

Methi Malai Paneer is loved by everyone and it goes well with all sorts of Indian breads....

Mutton Rogan Josh

Mutton Rogan josh is a delicious recipe of Kashmir and it is a treat to the taste buds. T...

Bitter Melon With Peanut And Coconut In Tangy Curry Recipe, Nariyal Sabji, How To Make Bitter Melon With Peanut And Coconut In Tangy Curry Recipe

Name: BITTER MELON WITH PEANUT AND COCONUT IN TANGY CURRY
Prep time: 15 min
Cook time: 35 min
Total time: 35 min
Yield: 2

Delicious bitter melon curry to serve as a side dish flavoured with coconut, tamarind and it is sour and spicy.

About Recipe

Kobbari koora, Thengai Kuzhambu, Narkel torkari

How to make BITTER MELON WITH PEANUT AND COCONUT IN TANGY CURRY

(59 ratings)

1 reviews so far

Prep time
15 mins

Cook time
35 mins

Total time
50 mins

BITTER MELON WITH PEANUT AND COCONUT IN TANGY CURRY

Author : Vahchef
Main Ingredient : Bitter Melon, Karela

Servings : 2 persons
Published date : February 12, 2019

Ingredients used in BITTER MELON WITH PEANUT AND COCONUT IN TANGY CURRY
• Sesame oil - 3 tablespoons.
• Dry red chillies - 7 numbers.
• Mustard seeds - 1/2 tea spoon.
• Fenugreek seeds - 5-8 numbers.
• Sambar powder - 2 tablespoons.
• Chana dal - 1/2 tea spoon.
• Curry leaves - 1 springs.
• Onions(chopped) - 1 number.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Tamarind juice - 1 cup.
• Jaggery - 1 tea spoon.
• Groundnut - 2 tablespoons.
• Coriander seeds - 1 tea spoon.
• Desiccated coconut - 1 cup.
• Fennel powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Bitter gourd(slit) - 4-6 numbers.
• Oil - 2 tablespoons.
• Tomato(chopped) - 1 number.
Method:
Heat sesame oil in a pan and add 2 nos dry red chilies, mustard seeds, fenugreek seeds and saute it. Add sambar powder, chana dal, curry leaves and cook it on slow flame. To it add onions, salt, turmeric powder, tamarind juice, jaggery and boil it for 15 - 20 minutes with the lid on it. Place the pan and dry roast dry red chillies, groundnut, coriander seeds, desiccated coconut and transfer it into the mixie jar. To it add fennel powder, cumin powder and blend it to a coarse paste. Fill this paste inside the bitter gourd and leftover stuffing add to the above boiling gravy. Heat oil in another pan and add stuffed bitter gourd, sprinkle little salt, sprinkle little water and cook it for 12 -15 minutes with the lid on it. Transfer it into the above boiling tamarind gravy and cook it for 15 minutes with the lid on it. Now the bitter melon with peanut and coconut in tangy curry is ready to serve.