Molagushyam
Vegetables are cut into cubes.
elephant foot yam (chenai) - 1 cup
raw banana - 1 cup
ash gourd (elavan/vellai poozhinikkai) - 1/2 cup (optional)
moong dal - 1/2 cup
turmeric - 1/2 tspn
pepper powder - 1 tspn (Adjust to your taste)
salt
Coconut oil
curry leaves
Wash the vegetables and transfer to a bowl to cook in pressure cooker.
Add 2 cups of water. Adjust the water according to how much you would like the vegetables to be cooked. It taste good if the veggies turn mushy also.
Add turmeric,salt, pepper powder.
Pressure cook for 3 whistles and cook for another 5 minutes on low flame.
Open the cooker after 15 minutes.
Lightly mash the cooked gravy by the ladle. Add water to adjust the consistency. If you are adding water, then boil on stove stop .
Garnish with a teaspoon of coconut oil and few curry leaves.
Parikkai thayir pachadi (Bittergourd Raitha)
Bitter gourd - 1 nos
Coconut - 2 tblspn
Green chilly - 2mustard powder - 1/2 tspn
Curd - 1 cup
salt
Seasoning
oil
mustard seeds
Method
Select BG which are less bitter. We get fluorescent green colored ones which are less bitter.
Slice the bitter gourd in to rings. Remove the seeds.
Shallow fry them till it turns brown.
What I do is MW for 3 minutes wihtout covering.
Take a pan, add a tablespoon of oil. Add some sugar and the half cooked BG. This way it gets fried easily.
Grind together coocnut, green chilly and mustard powder to a smooth paste adding little water.
Add the grinded paste to curd and whip. Do the seasoning using mustard seeds.
Just before serving, add the fried BGs to the pachadi, to have them crisp.
The pachadi is going to Pooja's VOW-Bittergourd event.
Hi jayasree
ReplyDeletethanks for dropping by my blog. I love your entry of this recipe for bitter-gourd and all the best !
I too make molagushyam like your paatti does - without any dal. Such a simple yet flavourful dish, isn't it???
ReplyDeletewow! I loved the first dish there... and I didnt know that we could make a raita out of BG!! thanx..
ReplyDeleteOMG! evrybody is trying bitter gourd recipes.. i think i too should try it now :) i love this recipe..
ReplyDeleteWow , that a novel dish with bitter gourd. very creative way to use it indeed.
ReplyDeletethank you Jaya for participating with such a lovely dish :) .
the raita looks yummy.
ReplyDeleteI heard about BG raita, but looks very tasty ur's. The gravy is totally new 4 me but sounds great...
ReplyDeletenew to me..but looks so tasty and yumm,,,love the bittergourd too
ReplyDeleteLooks delicious..This curry is new to me
ReplyDeletelovely pachidi...great entry
ReplyDeleteanamika, thanks
ReplyDeletejayashree- nice to know that u too make this molagushyam. I think we share many thing common..
ramya, thanks for dropping by and leaving your lovely comment.
anjali, thanks. looking forward to ur recipe
pooja,kamala thanks
cham, dhivya,divya, sowmya - thanks. Do try it, you will like it.
I like molagushyam very much and was actually going to call up mummy for the recipe!! Thank you for it but still....I will make the call...for no reason hee hee!
ReplyDeleteI like the bitter gourd when deep fried. Good one.
ReplyDeleteSSMom, thanks. Gald to know my recipe was in time for you. We always tend to find some silly reason to call up Mom isn't it.
ReplyDeleteNithu, thanks for dropping by my blog. deep fried BGs taste is not any more that bitter.