Mum’s Ginger Pachadi
Mum’s Pumpkin Pachadi
Mum’s Cucumber Pachadi
Cooking Time : 30 mins
Serves: 3 to 4
Bitter Gourd – 1 large deseeded, sliced thinly
Oil – 2 tblspn
Salt to taste
Turmeric powder – 1 tsp
Chilli Powder – 1 tsp
Tamarind – 1 large lemon size
Jaggery – 1/4 cup
Gingelly Oil – 2 tblspn
Mustard Seeds – 1 tsp
Dry Red Chilli – 2 broken into small pieces
Soak tamarind in water. squeeze and extract all the juices.
Heat oil in a pan, add in bitter gourd, salt and turmeric and saute till it is done and cooked down. It will take around 10 mins.
Now add in chilli powder and mix well.
Now add in tamarind juice and boil it for 5 mins.
Add in jaggery and cook till thickened.
Now make seasoning, heat oil and crackle mustard seeds and dry red chilli. pour this over the curry and mix well.
|Take a bittergourd, wash it well|
|slit open, remove the seeds|
|soak tamarind in water|
|squeeze and extract the juices|
|heat oil in a pan, add bitter gourd|
|add in turmeric powder|
|add in salt|
|saute that for 10 mins or so|
|now it is almost done|
|this sauteing process helps to reduce the bitterness|
|add chilli powder|
|cook this till thickens|
|now it is done|
|spoon this into a bowl|
|heat gingelly oil and crackle in some mustard seeds|
|add in dry red chilli|
|pour over pachadi|
|give a good mix|