Bitter Gourd Kootu

Method

1. 1

   Prepare bitter gourd: Wash 2 pavakkai (bitter gourds). Halve, remove seeds and cut into small 1-cm pieces. Rub with salt and leave 15 minutes. Rinse to reduce bitterness.

2. 2

   Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water for 4 whistles. Mash completely.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add bitter gourd: Add rinsed bitter gourd, half tsp turmeric and salt. Cover and cook on low heat 8-10 minutes.

7. 7

   Add mashed dal: Add mashed dal. Mix gently.

8. 8

   Add coconut paste: Add coconut paste. Stir and cook 5 minutes.

9. 9

   Add jaggery: Add 1 tsp jaggery to balance the bitterness. Mix well.

10. 10

    Serve: Adjust salt. Bitter gourd kootu has a balanced bitter-sweet flavour. Serve with steamed rice.