Name: Rice mix Bitter guard gravy recipe by Mahi Venugopal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Bitter guard - 200 gms ( slice them fine, remove seeds and soak in buttermilk to remove bitterness); Onion - 1 large sliced fine; Tomato - 1 large sliced fine; Gram dal - 1 tsp; Mustard - 1 tsp; Curry leaves - 1 hand full (cleaned and washed); Coriander - 2 tbsp (cleaned, washed and chopped fine); Chilli powder - 1 tbsp; Turmeric powder - 1/4 tbsp; Dhaniya powder - 1 1/2 tbsp; Jaggery - 1 1/2 tbsp (powdered); Tamarind juice - 1 tbsp (thick); Salt required; Oil - 3 tbsp

Ingredients Serving: 4

Bitter guard - 200 gms ( slice them fine, remove seeds and soak in buttermilk to remove bitterness)
Onion - 1 large sliced fine
Tomato - 1 large sliced fine
Gram dal - 1 tsp
Mustard - 1 tsp
Curry leaves - 1 hand full (cleaned and washed)
Coriander - 2 tbsp (cleaned, washed and chopped fine)
Chilli powder - 1 tbsp
Turmeric powder - 1/4 tbsp
Dhaniya powder - 1 1/2 tbsp
Jaggery - 1 1/2 tbsp (powdered)
Tamarind juice - 1 tbsp (thick)
Salt required
Oil - 3 tbsp

Instructions

Heat a kadai with oil, temper with mustard, let it splutter. Add gram dal, when the colour turns slight brown, add curry leaves and then add onions. Saute till transparent. Add the tomato and cook till gets soft.
Wash the bitter gourd soaked in butter milk and add these to the kadai. Keep sauteing for 2-3 minutes. The colour will slightly change.
By that time add 1/2 cup of water and chilli powder, dhaniya powder, turmeric powder, tamarind juice, jaggery and leave it on a low flame. Bitter guard will get cooked.
When the water reduces, keep sauteing to avoid burning. Again cook well, add coriander and turn off the flame.
Mix with white rice and it taste yummy with rasam rice or curd rice.

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