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Bitter Gourd Cooked With Gram Flour Kashmiri Style

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  Bitter gourds 7 Large, cut into 1" pieces (long)
  Gram flour 50 Gram
  Green chillies 6 , cut fine
  Fresh coriander 1⁄2 Cup (8 tbs), finely chopped
  Coriander powder 1 Teaspoon
  Chilli powder 1 Teaspoon
  Ginger powder 1 Teaspoon
  Cumin powder 1 Teaspoon
  Aniseed 1 Teaspoon
  Crushed peppercorns 1 Teaspoon
  Cinnamon 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Asafoetida 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Salt To Taste
  Mustard oil 1 Tablespoon

Take the bitter gourd pieces and soak them in salted water.
Place a vessel on the fire with 3 tablespoons of mustard oil. Add the asafoetida, and then the green chillies, stir and then add the coriander, chilli, ginger, cumin, aniseed powders, the crushed peppercorns, cloves and cinnamon and lower the flame.
Squeeze the bitter gourds, apply turmeric powder to the pieces and add to the hot masala on the stove and mix vigorously.
Cook over a low flame, stirring all the while till they are golden red in colour. Then add the gram flour and mix well. Sprinkle some water and allow the flour and the gourd pieces to gradually soften and cook till the raw smell of the flour disappears. Keep sprinkling water and stirring non-stop till the vegetable and flour are both cooked and stick to each other. Taste for salt. Sprinkle with sugar and cover and keep over a very low flame for 5 to 7 minutes.
Serve with hot rotis and mango pickle.

Recipe Summary

Side Dish
Bitter Gourd

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Bitter Gourd Cooked With Gram Flour Kashmiri Style Recipe