This kothsu is a traditional dish using bittergourd. My grandmother and my mother use to prepare this delicious preparation . I learnt from them. We can taste sour, sweet, bitter and salt in this DISH. Very tasty and go with any tiffin and plain rice too. Exclusively this is so good for pregnant women to taste, relish and this will reduce the nauseating feeling.
Receipe for Bittergourd kothsu :
Ingredients :
1.Bitter Gourd - 6 7.Bengalgram dhal- 1tsp
2.gingelly oil - 2tbs 8.urud dhal - 1tsp
9.red chillies - 4
3.jaggery -4tsp 10.fenugreek - 1/2 tsp
4.salt 11.Asafoetida - big piece
5.Tamarind water, 12.turmeric powder
6.curry leaves 13.green chillies - 2
Method :
1.wash and cut bittergourd along with seeds in to small pieces (as seeds having Medicinal properties)
2.marinate with pinch of salt and turmeric and keep aside
3.In a dry pan fry fenugreek, asafoetida piece, Bengal gram dhal, urud dhal separately and with little oil fry red chillies and keep aside. When cool powder the ingredients coarsely.
4.Take gingelly oil in a pan season mustards, asafoetida powder, turmeric, curry leaves
5.Add bittergourd and saute nicely. Don't throw the water.
6.Add salt. Once half done add tamarind water.
7.Let it boil nicely. Keep the flame in to moderate mode.
7.once the Bittergourd is soft and cooked add
Jaggery. Let it boil for 5minutes
8.Now add powdered ingredients
9.mix well. While the oil come on the top, the kothsu is ready.
10.If properly done this can be stored more than a month
ONLY USE GINGELLY OIL *
Receipe for Bittergourd kothsu :
Ingredients :
1.Bitter Gourd - 6 7.Bengalgram dhal- 1tsp
2.gingelly oil - 2tbs 8.urud dhal - 1tsp
9.red chillies - 4
3.jaggery -4tsp 10.fenugreek - 1/2 tsp
4.salt 11.Asafoetida - big piece
5.Tamarind water, 12.turmeric powder
6.curry leaves 13.green chillies - 2
Method :
1.wash and cut bittergourd along with seeds in to small pieces (as seeds having Medicinal properties)
2.marinate with pinch of salt and turmeric and keep aside
3.In a dry pan fry fenugreek, asafoetida piece, Bengal gram dhal, urud dhal separately and with little oil fry red chillies and keep aside. When cool powder the ingredients coarsely.
4.Take gingelly oil in a pan season mustards, asafoetida powder, turmeric, curry leaves
5.Add bittergourd and saute nicely. Don't throw the water.
6.Add salt. Once half done add tamarind water.
7.Let it boil nicely. Keep the flame in to moderate mode.
7.once the Bittergourd is soft and cooked add
Jaggery. Let it boil for 5minutes
8.Now add powdered ingredients
9.mix well. While the oil come on the top, the kothsu is ready.
10.If properly done this can be stored more than a month
ONLY USE GINGELLY OIL *
No comments:
Post a Comment