vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Bitter Melon With Peanut And Coconut In Tangy Curry

Chammandi podi

Chammandi Podi

A very tasty chammandi podi which will go very good, This chutney podi prepared with pean...

BHARLI VANGI STUFFED BABY EGGPLANTS

Bharli Vangi Stuffed Baby Eggplants

Traditional Maharashtrian curry popularly known as Bharli Vangi or Stuffed Eggplant is an...

Jain Gravy

Jain Gravy

Jain gravy is a dish made without onions, ginger or garlic but is a simple and creamy dis...

Green Peas and Drumstick Puli 2

Green Peas And Drumstick Puli 2

Green peas and drumstick puli is a south Indian recipe and great side dish for rice. ...

Green pepper muglai

Green Pepper Muglai

Green Pepper Mughlai is a majestic yet simple dish full of flavours, exciting green colou...

Snake Gourd Yogurt Curry

Snake Gourd Yogurt Curry

snake guard cooked in yogurt with the south Indian tadka served with rice....

Bitter Melon With Peanut And Coconut In Tangy Curry Recipe, Nariyal Sabji, How To Make Bitter Melon With Peanut And Coconut In Tangy Curry Recipe

Delicious bitter melon curry to serve as a side dish flavoured with coconut, tamarind and it is sour and spicy.

About Recipe

Kobbari koora, Thengai Kuzhambu, Narkel torkari

How to make BITTER MELON WITH PEANUT AND COCONUT IN TANGY CURRY

(89 ratings)
1 reviews so far
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
BITTER MELON WITH PEANUT AND COCONUT IN TANGY CURRY
Author : Vahchef
Main Ingredient : Bitter Melon, Karela
Servings : 2 persons
Published date : February 12, 2019


Ingredients used in BITTER MELON WITH PEANUT AND COCONUT IN TANGY CURRY
• Sesame oil - 3 tablespoons.
• Dry red chillies - 7 numbers.
• Mustard seeds - 1/2 tea spoon.
• Fenugreek seeds - 5-8 numbers.
• Sambar powder - 2 tablespoons.
• Chana dal - 1/2 tea spoon.
• Curry leaves - 1 springs.
• Onions(chopped) - 1 number.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Tamarind juice - 1 cup.
• Jaggery - 1 tea spoon.
• Groundnut - 2 tablespoons.
• Coriander seeds - 1 tea spoon.
• Desiccated coconut - 1 cup.
• Fennel powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Bitter gourd(slit) - 4-6 numbers.
• Oil - 2 tablespoons.
• Tomato(chopped) - 1 number.
Method:
  • Heat sesame oil in a pan and add 2 nos dry red chilies, mustard seeds, fenugreek seeds and saute it.
  • Add sambar powder, chana dal, curry leaves and cook it on slow flame.
  • To it add onions, salt, turmeric powder, tamarind juice, jaggery and boil it for 15 - 20 minutes with the lid on it.
  • Place the pan and dry roast dry red chillies, groundnut, coriander seeds, desiccated coconut and transfer it into the mixie jar.
  • To it add fennel powder, cumin powder and blend it to a coarse paste.
  • Fill this paste inside the bitter gourd and leftover stuffing add to the above boiling gravy.
  • Heat oil in another pan and add stuffed bitter gourd, sprinkle little salt, sprinkle little water and cook it for 12 -15 minutes with the lid on it.
  • Transfer it into the above boiling tamarind gravy and cook it for 15 minutes with the lid on it.

Now the bitter melon with peanut and coconut in tangy curry is ready to serve.






Cooking with images Naral Rassa , Coconut rasdar, Thengini kai saaru






Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Tushar Sharma Awasthi Posted on Mon Jan 07 2019

Very Nice receipe I didn't expected that can create such a delicious dish

Reply 1 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter