Bittergourd and Dates Kulambu

Bittergourd and Dates Kulambu

Bitter gourd is one of my favorite and I prefer to use dates instead of jaggery.  Bittergourd  Kulambu with dates is a spicy,sweet,tangy and bitter dish. Adding dates to it makes this dish a diabetic friendly dish. I also prefer to use sesame oil as it has a very good flavor and enhances the tastes of the food. Cooking this in a claypot is a treat to our tastebuds. It is good to cook this dish in the night and have them next day morning for lunch as all ingredients gets marinated well over night.

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Recipe Cuisine: Indian|  Recipe Category: Main course

Prep Time: 10 mins | Cooking time :20 mins
Gas: Medium flame  | Yields : 1.5 -2  cups

Ingredients Dates – 3 big size Small Onion – 7 Bitter gourd – ¾ cup chopped,deseeded Water – 350 ml Tamarind – lemon size Coriander Powder – 1tsp Turmeric – ½ tsp Sambar Powder – ½ tblsp Garlic – 2 (optional) Dry coconut – ½ spoon To Temper

Sesame Oil – 2-3 spoons Hing Mustard – 1/3 spoon Methi seeds – 1/3 tsp Dry Chili – 2 Measurements 1 tsp = 5ml 1 tblsp – 15 ml 1 cup = 200 ml

Preparation

1.       Mix tamarind in water and blend it to get the juice. Deseed the dates and chop them into small chunks. Deseed the bitter gourd and cut them into thin slices. Peel the small onion. 2.       Take a pan add the ingredients in the “To Temper” section in the order given. 3.       Add Onion,garlic, dry cocunut and bitter gourd. Saute for 3 -4 mins 4.       Add dates and saute for 2 more minutes 5.       Add salt, turmeric, sambar powder and coriander powder and saute for 3 – 4 mins 6.       Add tamarind water and let it cook until the gravy become thick consistency. Kulambu is ready to be served!!!! Have it with hot steaming rice.

Notes

• To make it more spicy to may add ½ -1  tsp of chili powder.
• Dry coconut and garlic is optional.
• You may use any regular sambar cooking vessal. Cooking in claypot enhances the taste.
• Adjust the number of dates according to your preference. Too much of dates would make the dish sweeter.