Bitter Gourd Kootu

Adapted from: http://www.asvadha.com/2008/04/bitter-gourd-kootu.html

5 or 6 bitter gourds - diced into rings after removing pith
1/2 - 1 cup - cooked Toor dal,
1 1/2 tsp - Salt or to taste
1/2 tsp - Turmeric
1 tbsp tamarind paste
2 tsp - Oil

For Coconut-masala paste:
1/4 cup - Coconut , grated
1 tbsp - Coriander seeds
1 tbsp - Channa dal
1/2 tbsp - Urad dal (
1/2 tsp - Fenugreek/Menthia seeds
3-4 - Red chillies
pinch of asafoetida

For Tempering :
1 tsp - Mustard seeds
1 tsp - Urad dal
1/2 tsp - Fenugreek seeds
Few curry leaves
2 tbsp - Peanuts, roasted

o Cut Bitter Gourd into half circles

o Add salt and turmeric and soak in water for 20 mins; Then squeeze out water and set veggies aside.

o Fry ingredients for masala paste (minus coconut) in oil; Then grind to a smooth paste

o Fry tempering ingredients, then add peanuts then add Bitter Gourd and fry for 5 mins

o Add 1 1/2 cups water and Tamarind and cook for 10 mins

o Add cooked Dal and cook for 5 mins

o Add masala paste and cook for 5 mins

o Add 1 tbsp jaggery to sweeten the dish

o Serve hot with rice.

Cabbage Rice

I built this recipe from several web sites and it came out quite well. It can be had with a Channa masala or some other curry or with Raita.

• 1/2 head cabbage
• 1/4 cup onion
• 2 cups cooked rice
• 4-5 curry leaves
• 1 tbsp channa dal (soaked for 10 mins in hot water)
• 1/2 tea spn mustard seeds

Spice paste :

• 1 tsp chana dal
• 1/4 cup dry peeled peanuts
• 1/2 tsp sesame seeds
• 1 tsp coriander seeds
• 1/2 cup shredded coconut
• 1 tbl spn coconut
• 4-5 green/red chillies
• 1 tea spn chopped ginger (opt)

o Cook rice and set aside to cook (you can put it in freezer optionally)
o Grind spice paste and set aside
o Heat oil, add mustard seeds, onion and then cabbage and curry leaves; finally add soaked channa dal and fry
o Once the cabbage is somewhat done (still crisp), add the paste and cook for 5 mins
o Then add the rice, mix well and serve