In one of the Kerala Recipe Books, I came across this recipe, and had to make it right away.
The coconut and the onions definitely tone down the strong bitter taste of the gourd. And that trick worked perfectly with Mitul, as he loved this dish.
Tastes amazing with simple curd rice and fish fry.
10 - 15 Minutes
25 - 30 Minutes
2 medium, de-seeded, sliced into thin pieces
1 cup grated
4 - 5, sliced thin
2 medium, sliced
10 - 15
In a non stick pan, except for coconut oil, curry leaves and mustard seeds, put all the ingredients together, cover and cook for 5 - 10 minutes till the water evaporates.
After its cooked, transfer to a serving bowl.
Heat oil in a separate pan, add the mustard seeds and allow them to crackle, then add the curry leaves and cook for few seconds.
Pour this tempering over the thoran before serving.
When you are buying bitter gourd, make sure you dont pick the very dark green ones, as they are more mature and hence more bitter.
I remember my mom doing that to reduce the bitterness of the gourd.