Bitter gourd is a vegetable which not all like. But here is a dish which is not like any other bitter gourd dish. It has a special taste, a combination of sweet, tangy, spicy and a light touch of bitterness.
It makes a good combination with rasam and rice. I like to have it as a side dish for chapathi and dosa.
Prep. time: 25-30 mins
Bitter Gourd: 2-3 nos. (medium sized)
Tamarind paste: 1/2 tsp
Jaggery (powdered): 1/2 cup
Asafoetida: a pinch
Mustard seeds: 1 tsp
Water: 2 cups
Ghee/oil for tempering
Corriander seeds: 1 1/2 tblsp
Split chick peas (pottukadalai/dalia): 2 tblsps
Red chillies: 4-5 nos.
Grated coconut: 1/2 cup
Cumin seeds: 1tsp
Wash, deseed and chop the bitter gourds. In a kadai, heat a spoon of ghee or oil (bitter gourd when roasted with a little ghee reduces the bitterness) and add the mustard seeds. When they sputter, add the chopped gourds and saute till they are tender. This takes about 5-8 minutes.
In the mean time, roast the ingredients mentioned above for grinding and grind them into a paste and keep aside.
When the bitter gourds are tender, add water, salt and tamarind paste and allow to boil till the tamarind doesnt smell raw. Then add the ground paste and mix well. Heat for about 5 mins.
Add the jaggery powder and mix well.
Your gotsu is ready.
Ciao till next time...Have fun! Vidya.