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Bitter Melon With Peanut And Coconut In Tangy Curry

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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

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.






Cooking with images Naral Rassa , Coconut rasdar, Thengini kai saaru






Comments & Reviews

 

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Tushar Sharma Awasthi Posted on Mon Jan 07 2019

Very Nice receipe I didn't expected that can create such a delicious dish

Reply 1 - Replies

 


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