Bitter Gourd Honey Pachadi
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I’m always fond of Andhra Style Pachadi cooked using vegetables. Bitter gourd Honey Pachadi is a delicious twist that pairs well with hot rice, idli, dosa and chapathi.Tickle your taste buds with this spicy yet sweet and tangy pachadi.
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Ingredients
- 4 cup Bitter gourd 1 inch sized strips
Spices to marinate Bitter gourd
- ¼ tsp Turmeric Powder
- 3/4 teaspoon Chili powder
- ½ tsp Coriander powder
- Salt as needed
- Oil to deep fry
Pachadi Ingredients
- ½ tsp Mustard seeds
- 2 tbsp Ginger Juveniles
- 2 tbsp Garlic sliced
- 15 Curry leaves
- 3 to 4 Green Chilies
- 1½ teaspoon Kashmiri Chili powder
- ¼ tsp Fenugreek powder
- 1 pinch Asafetida
- Salt as needed
- 3 tbsp Gingelly oil
- 1½ tbsp Lemon juice extract juice from 1 big lemon
- 1/8 cup Honey
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Instructions
- Wash two big bitter gourds. Cut and remove the seeds completely. Slice into strips yielding approximately 4 cups.
- Marinate with turmeric powder, salt, chili powder and coriander powder. Rest it for atleast 30 minutes.
- Chop Ginger and Garlic. Cut the green chilies.
- Dry roast ½ tsp of fenugreek seeds and powder coarsely using a hand mortar and pestle.
- After 30 minutes, heat oil in a deep pan and fry the marinated bitter gourd strips until the sizzling sound stops.
- In another pan heat gingelly oil, allow the mustard seeds to splutter. Add curry leaves, green chillies and fry ginger and garlic.
- When they turn slightly brown turn off the stove and add Kashmiri chilli powder, asafetida, salt and fenugreek powder. Allow it to cook for few seconds in the hot oil.
- Mix the fried bitter gourd strips, turn on the stove in simmer flame and allow it to blend with the spices for few seconds.
- Add lemon juice and honey. Give a gentle mix and turn off the stove immediately.
- Transfer it to a dry container and rest it for 1 - 2 hours so that the spices blends well with the bitter gourd.
Notes
Adjust the chilli powder and green chillies according to your taste.
Since salt is added twice, adjust it accordingly.
After adding lemon juice and honey do not allow the mixture to boil. It will alter the taste and add extra bitterness to the dish.
Do not close the container immediately after transferring the pachadi. Close after it cools down.
Recipe Nutrition
Calories: 223 kcal | Carbohydrates: 24 g | Protein: 2 g | Fat: 15 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Sodium: 183 mg | Potassium: 460 mg | Fiber: 6 g | Sugar: 14 g | Vitamin A: 1220 IU | Vitamin C: 215 mg | Calcium: 65 mg | Iron: 1 mg
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