Recipe given by sahana shenoy
Bittergourds - 2
Grated coconut - 1/2 cup
Mustard - 1/2 teaspoon ( for paste as well as for frying )
Coriander seeds - 1 1/2 spn
Methi - 10 to 12 seeds
Asafoetida - little ( as much as a gram )
Salt - little
Curry leaves - 1 strip
Coconut oil - 2 teaspoon
Short red chillies - 6
Chop bittergourd into small square pieces. Marinate the chopped pieces with salt and keep it aside for 15 minutes,
Squeeze out the marinated bittergourd pieces and keep aside.
Fry the bittergourd pieces in coconut oil and keep aside.
Now, grind the grated coconut, mustard seeds, methi seeds, coriander seeds, asafoetida and short red chillies into a fine paste.
Add the fried bittergourd pieces to the prepared paste and mix it evenly.
In a pan, add little coconut oil. Add mustard seeds and fry it . Add the curry leaves and the bittergourd pieces-masala mixture.
Add salt if needed.