Bitter-Gourd with Ripe Mango- an Ayurvedic curry
Weekend Breakfast Blogging Update
Blogger postcards of the world update
I'm so happy that Alison of Someone's in the Kitchen, AR, USA, finally received my postcard. This has reinstated part of my faith in the postal system. And I received a surprise post-card from Meeta, one of my dear blog-buddies. But she is not my BPW partner, so I am still awaiting my postcard from whoever-is-my-partner.
Apples from Weimar
Aurvedic Bitter-gourd Mango curry
Also, I recently read this article on how curry can prevent cancer published in the LA times. Turmeric and onions have long been known for their anti-inflammatory properties. So here's to curry power!
- Place the sliced onions and bitter gourds with 1/4 cup of water, a pinch of salt and turmeric powder in a microwave safe bowl with a lid (with small vent for steam). Nuke for 5-6 minutes at HIGH. Check if it is tender at the end of 6 minutes. If not, microwave for some more time until bitter gourd slices are soft.
- Heat the oil in a pan. Once the oil is hot enough, pop the cumin seeds, mustard seeds and curry leaves. Add the ginger and garlic, saute for 30 seconds.
- Add the microwave cooked bitter gourds-onions to the pan. Put in the chopped tomatoes, chopped ripe mango, curry powder, salt, red chilli powder. Saute them together well and cover the pan. Let this simmer for 5-7 minutes for all the flavours to come together.
- Check for salt and take the curry off the flame. Squeeze some fresh lemon juice on the top and serve hot with Phulkas or a simple khichdi.
Sweet is mainly carbohydrates, dairy products. Here, it is from the chapatis and ripe-mango.
Sour is from tomatoes and lemon juice.
Salty is from salt.
Pungent is from the onions, ginger, garlic, red chilli powder and curry powder.
Bitter is from Bitter Gourd.
Except for the 'Astringent' flavour which is imparted by tart fruits, beans and legumes, this curry contains all the basic flavours in it.
The amalgamation of 5 different flavours to form one is something that one must experience to understand. After all the birthday partying the previous day, this curry with Phulkas as a simple dinner felt totally divine.
- This bitter-gourd recipe is perfect for diabetics and low-carb dieters.
- If you don't have a microwave, then you may pressure cook the gourd and onions for one whistle.
- I sometimes soak the sliced bitter-gourds in sour buttermilk overnight to remove the extra bitterness. But since, this was a conscious effort to make a healthy curry, I haven't taken that extra effort.
Check out Vaishali's recipe using bitter gourds and raw mangoes here.