Godrej Sahi Shuruaat Cook Book

Bitter gourd - 1no Hog Plums - 5 to 6 nos Fresh grated coconut - ½ cup Jaggery grated - 1-½ tbsp Urad dal - 1 tsp Fenugreek seeds - 6 to 8 nos Coriander seeds - 1 tsp Dried Red Chillies - 5 nos Mustard seeds - ½ tsp Curry leaves - 2 sprigs Godrej Groundnut oil - 3 tbsp Salt to taste Ingredients Wash vegetables, slice the bitter gourd and keep aside . Smash the hog plum using a pestle so that its tanginess is released in the gravy . In a pot, boil the hog plums and bitter gourd slices in about 1 and half cup. When they are half cooked, add in salt, jaggery and continue cooking. The jaggery helps in adjusting the bitterness of the bitter gourd and sourness of hog plums so add accordingly as per your taste . Meantime prepare the ground masala. For the ground masala Heat 1 tablespoon of oil in a pan and add in fenugreek seeds, urad dal, coriander seeds, dried red chillies broken into pieces and fry them until the urad dal starts to brown. Cool it down and then grind it along with grated fresh coconut into a smooth paste using as much water as required. When the veggies are almost cooked, add in the ground masala and mix well. Add water as required to bring the curry to a medium thick consistency and bring curry to a boil. Simmer the curry for few minutes until the masala is well cooked and there is no raw flavour. Check and add salt as per your taste. Remove the curry from the fire and now temper it. For the tempering : Heat remaining oil in a tempering pan, add in mustard seeds. When they begin to splutter, add in curry leaves and let them sizzle for few seconds. Add the tempering to the curry and mix well. Serve the curry hot with steaming boiled rice Method Karate Ambade Ghashi (Konkani style bitter gourd and hog plump curry) Founder & Chef Consultant, Pai & Associates Chef 27