Bitter Gourd Kootu

Ingredients

• - 250g bitter gourd
• - 1/3 cup chana dal
• - 1/3 cup grated coconut
• - 1 tsp cumin seeds
• - 2-3 green chillies
• - 1 tsp mustard seeds
• - 2 tsp coconut oil
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water for 4 whistles. Mash completely.
3. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.
6. Add bitter gourd: Add rinsed bitter gourd, half tsp turmeric and salt. Cover and cook on low heat 8-10 minutes.
7. Add mashed dal: Add mashed dal. Mix gently.
8. Add coconut paste: Add coconut paste. Stir and cook 5 minutes.
9. Add jaggery: Add 1 tsp jaggery to balance the bitterness. Mix well.
10. Serve: Adjust salt. Bitter gourd kootu has a balanced bitter-sweet flavour. Serve with steamed rice.