What you do when you have those over ripe bitter gourds ?? throw them away ?? Amma, makes best use of them by making this chutta chammanthi 😀 which happen to a favoriteeeeeee of mine 🙂 This is slightly tangy spicy ,which goes well with a meal.
I was down with viral fever past week, and I’m still in the recovering mode! 🙂 My taste buds were quite tasteless ,that’s when this chammanthi came for rescue 😀
|ripe bittergourd||1 medium|
|coconut grated||1/2 cup|
|tamarind||a small gooseberry size|
|red chilli powder||1/2 tsp|
|turmeirc powder||a pinch|
|green chilly||1 no or half of 1 no|
|coconut oil||2 tbsp|
- clean the bitter gourd , trim the ends ,discard the seeds. And cut into small pieces.
- In a mixer jar take the bitter gourd pieces , coconut grated, tamarind, salt, turmeric powder, red chilli powder ,green chilly and grind together until everything is combined.
- In pan, add oil once hot add the mix and pat to level it.
- keep in low flame and cook until it’s browned a bit on one side.( it will take 4-5 minutes ,in low flame)
- Turn it to other side and wait for that side too to brown for 3-4 minutes.
- Serve hot. Once cooled, you can store this in refrigerator for a week and use as needed!
- The ripe /over ripe( yellow to red ones ) bitter gourd works best for this.
- Adjust tamarind and green chilly according to your taste.
- the last step is optional, it taste better without roasting too.
- for more bitter gourd, double the quantities.
until next time, happy cooking!!