Karela Subzi - Bitter gourd in Coconut Milk - (Serves 2)
1 medium bitter gourd, trimmed, cut into half, deseeded and sliced thinly
1 tablespoon ghee
1 tsp brown mustard seed
1 tsp urad dhal
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 cup thick coconut milk mixed with 1/2 cup pure water
Rock salt to taste
6-8 curry leaves
Blanch the sliced bitter gourd in boiling salted water for 3-4 minutes, drain.
Heat ghee in a heavy-bottomed pot till it looks clear.
Add the brown mustard seed and urad dhal.
When the mustard seed starts to pop and the urad dhal turns golden brown,
add the bitter gourd, turmeric, cumin and salt, and mix well.
Add the thinned coconut milk and crushed curry leaves and simmer until heated through.
Serve hot with boiled Basmati rice.
Avial - Vegetables with Yogurt & Coconut (Serves 2)
1 cup diced vegetables
1 cup fresh yogurt, whisked until smooth
1/2 cup coconut milk or 1 heaped tbsp coconut cream
3 curry leaves
1/2 tsp freshly ground black pepper
Black or Rock salt to taste
1 pinch hing (asafetida)
1 tsp brown mustard seeds
1 1/2 tbsp ghee
Heat the ghee or oil in a non-stick pan. Add asafetida and mustard seeds. When the seeds start popping, add the okra and curry leaves.
Stir fry the vegetables then add water and steam till soft.
If using coconut cream, dissolve in a little warm water to thick milk consistency.
In a bowl, combine the yogurt, coconut milk, salt and pepper. Gently fold in the vegetables.