Tiny-Bitter-Gourd-curry

#TinyBitterGourdCurry : We made a trip to Hubli in the first week of July. Then, we went to the Hubli market, where we saw many street vendors selling heaps of some vegetables which we had never seen so far. Initially we thought that these vegetables belong to some varieties of chilly. Then I took it on my hand and on a closer look, it was exactly like a bitter gourd but very small in size. I checked with two or three vendors but I couldn't recall what they told. So I named it #TinyBitterGourd. Considering its size it can also be called #LillipiutBitterGourd. Later I have found out through google search that it is known as #Athalaikai [ #அதலைக்காய் ] in Thamizh. It is widely consumed in Southern parts of Tamil Nadu, Northern parts of Karnataka, some parts of Andhra and Maharashtra. It is effective in controlling diabetes and intestinal worms.

To know more about its scientific name and other details kindly go to the link given below.

Athalaikai [ அதலைக்காய் ]

I prepared a masala curry just like bitter gourd masala curry, the taste was superb.
Here comes the method of preparation.

Ingredients :
150 gm	Tiny Bitter gourd
1 Tsp	Ground nut oil
1 pinch	Turmeric powder
1/4 Tsp	Mustard
1/2 Tsp	Black gram split
1/2 Tsp	Salt
To Grind :
1 1/2 Tbsp	Coconut scrapping
2 - 3	Red chilly [ adjust ]
1/2 Tsp	Cumin seeds
1/2 Tsp	Fennel
1/4 Tsp	Coriander seeds
10 - 15	Curry leaves
small amount	Coriander leaves
2 cloves	Garlic
1 medium size	Onion, chop
1/8 Tsp	Salt

Method :

Wash tiny bittergourd in water.

Snap top and bottom and cut into halves or quadruples.

Remove seeds if it is very hard.

Take all the things to grind except onion in a blender.

Grind with less water.

Finally add onion and run for a few seconds.

Transfer into a bowl and keep aside.

Heat a kadai on a stove over medium flame.
Add oil and crackle mustard seeds once oil becomes hot.
Then add split black gram and keep stirring till it becomes golden color.
Now add chopped tiny bitter gourd, turmeric powder and salt.
Mix well
Sprinkle little water and close with a lid.
Cook on slow flame till the vegetable becomes soft.
Add prepared masala and mix well.
Cook on slow fire till the raw smell goes off and the curry becomes dry.
Adjust salt and transfer into a serving bowl.
Garnish with chopped coriander leaves.

Goes well with hot white rice mixed with sambar or rasam.







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