Blogging Marathon #122 Week 2, Day 2
Theme : Dry side dishes
Bitter gourd is not exactly everyone’s favorite. But it’s an absolute favorite of mine. My husband wasn’t a fan and so for many years I would just not buy it. Then I realized I don’t have to give up things I like for his sake and started buying it whenever I feel like it. Initially I would prepare a backup dish for him whenever I make bitter gourd. But my husband has developed a taste for it now. He even comes for a second serving at times. It’s surprising how much we have both changed over the years!
I recently got the Instant Pot air fryer lid. Today I made bitter gourd using that. Our lunch was a crispy masala bitter gourd fry, very similar to this recipe. My son still hates bitter gourd, hopefully he will develop a taste soon.
The recipe here is not like a fry, it’s like a thoran where you sauté the vegetables and then add coconut. There is no one single way to prepare this. Some people like it with a lot of coconut and some like it a little less. It’s something you need to adjust according to your tastebuds.
Read on for the recipe.
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 3 medium bitter gourds, seeded and chopped
- 2-3 chopped green chilies, or per taste
- 1/3 cup shredded coconut
- Salt to taste
- Heat oil in a pan. Add mustard seeds and once it crackles, add the chopped bitter gourd, salt and green chilies.
- Cook until the veggie is done, stirring in between to ensure even cooking. The longer you cook, the crispier the veggie becomes.
- Add the shredded coconut and mix it in. Cook for another couple of minutes and turn off the heat.