Bitter-Gourd with Ripe Mango- an Ayurvedic curry

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.

Bitter-Gourd with Ripe Mango- an Ayurvedic curry

Apples from Weimar

Bitter-Gourd with Ripe Mango- an Ayurvedic curry

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!

Bitter-Gourd with Ripe Mango- an Ayurvedic curryWeekend 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....

Summary

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    Ingredients

    Large bitter-gourds (Washed thoroughly, sliced)
    2
    Medium sized tomatoes
    2
    Large onion-sliced
    1
    Large ripe mango-roughly chopped
    1
    Garlic finely chopped -
    4 large cloves
    Ginger-finely chopped
    1/2 tsp
    Red chilli powder
    1/2 tsp
    Turmeric powder
    1/4 tsp
    Curry powder / garam masala
    1/2 tsp
    Curry leaves
    1 sprig
    Lemon juice
    1 tbsp
    Mustard seeds
    1/2 tsp
    Cumin seeds
    1/2 tsp
    Oil
    1 Tbsp
    Salt
    to taste

    Steps

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Ayurvedic flavours.

    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.

    Taste-wise.

    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.

    Note:

    • 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.

    Tags:

    WBB, Bitter gourd, Indian curry, diabetic recipes, mango, ayurvedic food, [cooking with fruits

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