Recently I have been to diabetics’ awareness program conducted by Diabetic Food Trail at Anjappar Restaurant. The Chief Chef of Anjappar – Mr. Thamzhi Arasan came all along from Chennai and demonstrated us this Garlic Bittergourd Curry, as it one among the most healthiest and perfect curry for diabetes. Also I have shared one more version of Pagarkai Kulambu / Tangy Bittergourd Curry. Let me share the recipe…
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Taking this to Fiesta Friday #149 hosted by Angie@thenovicegarderner.
- Bitter gourd – 1 no
- Garlic – 10 cloves
- Tamarind – a lemon size
- Onion – 1 no (medium size)
- Tomato – 1 no (medium size)
- Mustard seeds – ¼ tsp
- Fenugreek seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Curry leaves – a sprig
- Turmeric powder – ¼ tsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Fennel seeds powder – 1 tsp
- Sesame oil / Gingelly oil – 2 tbsp
- Salt to taste
- Soak tamarind in warm water for few mins and prepare tamarind extract.
- Peel and finely chop the onion and tomato. Peel the garlic cloves and keep it aside.
- Scrap the skin of the bitter gourd, deseed and chop them to small pieces.
- Heat oil in a kadai, add mustard seeds, cumin seeds, and fenugreek seeds and curry leaves, wait until they crackle.
- Add the onions and garlic cloves; cook until they turn golden brown.
- Add the tomatoes and cook until they turn mushy.
- Add the finely chopped bitter gourd pieces followed by turmeric powder, chilli powder, coriander powder, fennel seeds powder, cumin powder and salt.
- Cook until the raw smell goes off.
- Pour the tamarind extract with a cup of water, cover and bring it to boil.
- Remove the lid, once the bitter gourd is cooked.
- Cook in medium flame until the curry thickens and oil floats on the top.
Serve hot with steamed rice, also goes out well with dosa. Perfectly matches with Ragi / Finger Millet Dosa and Kambu / Pearl Millet Dosa (stay tuned for the recipe).