Wednesday, March 30, 2011

LessWord Wednesday

These are 200 gm of baby bittergourds, slit, boiled with some salt in 1/4 cup of tamarind extract diluted with more water till just tender.

They are then drained, and fried in 1-3 spoons of oil. Then removed, after which, saute some 2 spoons of chilli powder (or a mix of it with coriander + cumin + garlic + curry leaf) in the same oil and add the bittergourds back to the pan and mix. All this on the lowest flame.

Crusty-tender-hot-seed-y bittergourds are ready!

This post goes off to Susan of The Well-Seasoned Cook who's hosting Weekend Herb Blogging now run by Haalo and created by Kalyn.

20 comments:

  1. Baby bittergourds - i miss them...

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  2. Baby bittergourds... sigh. It's just about possible to lay my hands on their parents, or possibly grandparents even... but the babies are definitely beyond reach :( Lucky you! They look EDIRABLE (edible + adorable) :)

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  3. I do not get these bittergourds but I am planning to try the recipe with the tender ones I get here!

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  4. Have used them in Sambhar, but this one looks another good option, Sra. What do you do with the big seeds in some of the bitter gourds?

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  5. are these less bitter by any chance? they look so tender.

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  6. Laavanya, Shammi, what do I say? I'm not a fan of bittergourd but I can down it with some difficulty for health reasons, with a good bit of jaggery thrown in!
    Lata, let us know how you made it.
    Sanjeeta, I don't cook them usually as I'm the only one who eats but this was the first time I was trying the small one
    Mandira, I boiled them in tamarind and salt and they were still a little bitter - I don't eat the big one very often so I really can't say!

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  7. I've never seen bitter gourds this small! Too cute.

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  8. I don't think I like bittergourds - I dont eat them because I think I won't like them and so I don't eat them, but somehow, your b'gourds are making me salivate. No seriously they are. I know how weird my comment must sound!

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  9. Oh and I simply loved the title of this post. Only you can come up with it!

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  10. Not bittery...why boiling with salt water & tam ?

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  11. Joanne, I think they're seasonal here
    Aqua, i know exactly what you mean - I always try them thinking I will like them but always find them bitter despite my open-mindedness, but this time I went for it myself, and they didn't disappoint

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  12. Bong Mom, yeah, boiling them in tamarind juice and salt removes most of the bitterness

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  13. And Aqua, I'm glad you noticed the pun!

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  14. I'm with Laavanya; I miss them, too, although I've never had them. Love bitter anything. I need to make the rounds to the more remote greengrocers for specialties like these.

    Thanks for your WHB recipe, Sra.

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  15. I am sitting here trying to imagine what they taste like: I am intrigued by their look.

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  16. first time I have heard of them or seen them, who knew?

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  17. We call this baby bittergourd, ban-karaila. I have not seen that variety here in Barbados only in Guyana and you don't get it all the time.

    I like the way you cook yours.

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  18. Hello there,Thank you for the great quality of your blog, each time i come here, i’m amazed.

    -Kathy
    healthandwellnessconsultants.com

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  19. Sra,
    Coming here after a long time..wordless wednesday or less word wednesday you always keep us occupied with your post titles
    :-)..and we call these baby bittergourd "uche" in Bengali..though I am myself not a great fan of Karela but just for health reasons I dont mind..hugs and smiles

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  20. they are so cute!! I have never seen baby bitter gourds but have just made some of the adult ones LOL! Love bitter gourds!

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