Bitter tasting Bitter-gourds/melons possess ample of health benefits but stops us from eating them because of its taste. If you use some techniques to cook, it will not really taste bitter... Trust me!!!! Follow my recipe to relish on the crunchy bitter guard delight which can be used as a side dish with rice or as a partner to chapatis.
Bitter gourd is rich in folic acid which is a type of Vitamin B, helps in producing blood (RBC) and thus accounts in treating anemia. Antioxidants are available in this vegetable possesses Vitamin C too. From ancient times, it is extensively used in treating diabetes as it has tendency to bring down glucose levels in the blood. Frequent intake will result in de-worming and has its action on gut related disorders.
There is always a room for a thought due to controversial arguments in consumption of this vegetable by pregnant woman. It would lead to healthy development of the baby as rich in folates, but might result in uterine bleeding in some cases. Don't hesitate to put this in your diet during pregnancy if you have been consuming it from ages!!
There is always a room for a thought due to controversial arguments in consumption of this vegetable by pregnant woman. It would lead to healthy development of the baby as rich in folates, but might result in uterine bleeding in some cases. Don't hesitate to put this in your diet during pregnancy if you have been consuming it from ages!!
Recipe Ingredients:
Bitter Gourd : 1
Potato : 1
Jaggery : 1 table spoon
Tamarind surup : 2 table spoon
Red chilly powder : 3/4 teaspoon or as desired
Turmeric powder : 1/4 teaspoon
Olive oil
Salt to taste
Prep:
1). Peal and dice potatoes, scoop out the inner core of bitter gourd and cut them into rings.
2). Fry it in 2 table spoon olive oil till it is slightly brown.
3). At this point add diced potatoes and allow it to cook for 5 minutes regularly sauteing. Next add turmeric powder, salt, tamarind syrup (thickness as mentioned in the pic), jaggery and chilli powder.
4). Cook for another 5-6 minutes till dry keeping the lid closed. Make sure to saute at-least thrice during this. Garnish however you desire and serve hot as a side dish with rice or with chapatis.
Do not add water at all, except that in thick tamarind syrup. This is the way to hold bitterness on to the gourd without releasing it out. So when you taste this, its a real delight to your tongue. It wouldn't be bitter if you follow the recipe. Try this out and get all the benefits of this lightly considered vegetable.
Feast-o-Meal,
Divya
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