Bitter Gourd – Lowers sugar levels and good for people with Diabetes.It also fights cancer and cures various infections. It has antidotal, antipyretic tonic, appetizing, antibilious and laxative properties.
INGREDIENTS:
- Tamarind Juice–150 to 200 ml
- Toor dal – 5 tsp
- Turmeric Powder – 1 tsp
- Chick peas – 4 tsp
- Bittergourd – 2 nos
- Grated Cocunut – 4 tsp
- Oil – ½ tsp
- Cocunut oil – 2 tsp
- Mustered seeds – ½ tsp
- Urad dal – ½ tsp
- Hing
- Salt – to taste
- Curry leaves – 1 sprigs
- Coriander leaves
TO GRIND:
- Channa dal – 1 tsp
- Coriander seeds – 1 tsp
- Urad dal – ½ tsp
- Red chilies – 4 nos
PREPARATION:
- Soak chick peas in water for 8 hours.
- Take a kadai , add oil , add channa dal let this fry just before golden color,add urad dal, add coriander seeds and red chilies. After frying let it cool.
- Add grated coconut and add the fried items, finely grind it in mixer/blender with small amount of water.
- Chop the bittergourd in the round shape. Take a kadai add chopped bittergourd , ¼ cup of tamarind juice, ½ tsp of turmeric powder, ¼ tsp of salt. Let it cook until the bittergourd becomes tender. Then drain water.
- In the pressure cooker cook the toor dal , turmeric powder and water.
- Then pressure cook (3 whistles) the soaked (in water) chick peas separately .
- Take a kadai pour the remaining tamarind juice, add cooked bittergourd , cooked chick peas, salt , curry leaves and hing to make it a sambar.
- Then add the ground product and mix it.
- Smash the cooked toor dal and pour it in the sambar.
- For Tempering : Add coconut oil/regular cooking oil, after the oil is heated add the mustered seeds, after its splutter add urad dal.
- Garnish it with the coriander leaves.
- Serve it hot with rice.