CLICK HERE TO READ IN MALAYALAM
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 😀
| Â Â Â Â Â Â Â ingredients | Â Â Â Â Qty |
| 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 |
| salt | as required |
| coconut oil | 2 tbsp |
method :
- 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!
Notes:
- 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!!
lekshmi 🙂Â