Smt.Malathi Chandur is a prolific writer of cookery books and many good novels in telugu literature. A name to reckon with, her novels have potrayed social transformation and her cookery book “vantalu pindi vantalu” has been the cookery bible for many telugu women. She now resides in Chennai with her husband Shri. N.R. Chandur , who is also one of the famous writers of telugu literature.
The latest publication has the trio of her cookery books rolled into one and has clear instructions for measurements and how an ingredient is useful for our body. This the most valuable book I have and its written in telugu, A must keep for all those who can read telugu and enjoy vegetarian andhra cuisine.
Plump, luscious, happy looking bitter gourds are a rarity in my city and hence I make do with whatever I get!
The medicinal effects of this vegetable are said to be stomachic and carminative. They are supposed to be a good remedy for liver and spleen illnesses. Also , great for diabetes, It is normally sliced, dried , made into a coarse powder and eaten in our household.
There are two kinds of Bitter melons that are commonly grown in India , one is of the dark green and the other is the white variety. This is grown commonly in East Asian countries too.
Click here for the white bitter gourd Picture.
Thank you for hosting such a wonderful event Pooja!
12 bitter gourd / bitter melon
1 tablespoon chana dal
1 table spoon coriander seeds
4-5 whole red chillies
1 tablespoon dry coconut flakes
1 tablespoon tamarind paste
1 small onion or shallot chopped .
Salt, turmeric and Oil to taste
In a wide bottomed skillet, add oil and brown the chopped onions and keep aside.
In the same skillet, wipe off the oil and take the chana dal, coriander seeds and red chillies and roast them until golden , cool and make a coarse powder.
Again, take the onions, tamarind and dessicated coconut and grind and keep aside.
The reason for grinding the ingredients seperately is we dont want the masala to be a paste , instead be a dry coarse powder as this is a dry curry.
Chop the bitter melon in bite sized pieces and add salt to it, keep aside for 10 minutes and squeeze the water out. I do this , as I dont want the bitterness to go away completely. Alternatively, you can also soak in salt water for an hour , drain and pat dry the bitter gourd pieces.
Heat Oil again, add turmeric and saute the bitter melon pieces, adjust the salt. Once done coat the pieces with the masala powder and onion paste and serve hot with rice.