A singular South Indian dish that transforms bitter gourd into a pleasant candy and spicy preparation. This pachadi balances the pure bitterness of the gourd with jaggery and heat spices, making it an ideal aspect dish for conventional meals.
Bitter Gourd Candy Pachadi is my go-to recipe after I need to make one thing particular but wholesome. The magic occurs when bitter gourd meets candy jaggery, creating an exquisite steadiness of flavors. I discovered this recipe from my grandmother, who had a knack for making even bitter gourd lovers out of skeptics.
Bitter Gourd Candy Pachadi
Cooking Ideas
– Select younger, darkish inexperienced bitter gourds for much less bitterness
– Don’t skip the jaggery – it’s key to balancing flavors
– Prepare dinner on medium warmth to forestall burning
– Stir regularly after including jaggery
– Contemporary coconut works higher than dried
Nutrient Advantages
Bitter gourd is full of nutritional vitamins C and A, fiber, and antioxidants. It helps regulate blood sugar ranges and boosts immunity. The mix with jaggery provides iron, whereas coconut gives wholesome fat and fiber.
Bitter Gourd Candy Pachadi
A singular South Indian dish that transforms bitter gourd into a pleasant candy and spicy preparation. This pachadi balances the pure bitterness of the gourd with jaggery and heat spices, making it an ideal aspect dish for conventional meals.
Components
- 250 gms Bitter Gourd (chopped)
- 2 Onions (small, finely chopped)
- 1/2 Coconut (grated)
- 1 1/2 tbsp Oil
- 2 tbsp Sambar Onions (Shallots – finely chopped)
- 1 Tomato (finely chopped)
- 1 clove Garlic (chopped)
- 1/3 cup Jaggery
- Salt as per style
- Mustard Seeds (little)
- 1/2 to 1 tsp Inexperienced Chillies (chopped)
- Coriander Leaves (handful, chopped)
- Turmeric Powder (a pinch)
- Pink Chilli Powder (little)
- Cumin Powder (little)
- Garam Masala Powder (little)
- Coriander Powder (little)
Directions
-
Warmth little oil in a pan.
-
Saute the bitter gourds for a minute or two and take away.
-
Preserve apart.
-
Add the remaining oil to the pan.
-
Fry the mustard seeds for 10 seconds.
-
Add inexperienced chillies, sambar onions, onions, tomatoes, garlic, coriander leaves, salt and stir to combine properly.
-
Prepare dinner for two to 4 minutes.
-
Add the masala powders and a bit water.
-
After a minute add the reserved bitter gourds.
-
Prepare dinner for quarter-hour and add jaggery.
-
Preserve stirring for a couple of minutes to forestall it from sticking to the underside.
-
Add coconut and take away from flame.
-
Combine properly.
-
Serve with idli, dosa or rice.
-
Stays good for a day.
Join our e-newsletter
Continuously Requested Questions
Can I scale back the bitterness of bitter gourd?
Sure. Sprinkle salt on chopped bitter gourd, let it sit for 10 minutes, then rinse properly. This helps scale back bitterness. Additionally, utilizing younger bitter gourds naturally means much less bitterness.
Can I take advantage of sugar as an alternative of jaggery?
Whereas sugar works, jaggery is healthier because it provides depth of taste and vitamins. If utilizing sugar, begin with much less and regulate to style.
How spicy is that this dish?
The spice stage is reasonable and could be adjusted. Scale back or improve inexperienced chilies and pink chili powder primarily based in your choice. The sweetness balances the warmth properly.
