Bitter gourd now easy to eat with a tangy touch.
- Chop the bitter gourd into thick round disks and remove hard seeds.
- In a non-stick wok, heat the ghee for tempering. Add the cumin seeds and as they begin to crackle, add asafoetida powder. Immediately reduceflame, add gourds and sauté for 2-3 minutes.
- Cover and cook for 5-7 minutes, stirring occasionally. Sprinkle a little water once or twice. Now add the remaining ingredients (except groundnuts and coriander leaves) and cook for 2-3 minutes.
- Switch off the flame and garnish with groundnuts and coriander leaves.
- Serve hot with roti.
- Mature raw mangoes are peeled, chopped and dried and under strong sunlight until completely dry. The powdered form of mangoes dried thus is called amchoor. Sour, sweet and astringent in essence, amchoor works as a mild laxative. Readily available in Indian stores, it stays good for months if preserved in a cool, dry place and adds a delectable tang to many a dish. Bitter gourds which are good for pittas and kaphas, absorb the flavour of amchoor and other spices in this recipe, making it possible for vatas to enjoy this dish too.