Going to MLLA - 21 hosting by mirch masala
Bitterguard is an excellent source of vitamins B1, B2, and B3, C.It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
Bitterguard contains a hypoglycemic compound that is highly beneficial in lowering sugar levels in blood and urine.. Here is the receipe for bitterguard pitlai. It is similar to sambar. If it is used with chickpeas or field bean(mochai) you will start loving the taste.
* Bitterguard - 1 big
* Cooked Toor dal - 1 cup(appr.200gms)
* Tamarind - 1 lemon size
* Chana dal - 1tbsp
* Coriander seeds - 2tbsps
* Red chilly - 6nos
* Grated Coconut - 1/2 cup
* Turmeric powder
* Oil for seasoning
* curry leaves and coriander leaves for garnishing
* chick peas - 1 cup cooked
* Mustard seed
* In 1 tsp oil fry coriander seeds, chana dal, red chilly and coconut till they get golden brown.Allow it to cool and grind to smooth paste.
* Cut bitterguard in round shape ,add tamarind juice,salt,cooked chickpeas and allow to boil till the vegetable is cooked.
* Add the cooked toor dal,spice paste, curry leaves to the bitterguard mixture.Stir and cook for few more minutes.
* season with mustard and asafotida. serve with plain rice and mixed vegetable dry curry (cabbage,carrot, beans and peas curry)