About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, June 17, 2012

BITTER GOURD VARUVAL

BITTER GOURD VARUVAL


400gm bitter gourd,sliced

1 tomato,chopped finely

2 garlic,chopped

2cm ginger,chopped

1/2 tbsp chili powder

1/2 tbsp coriander powder

1/2 cup water

Salt to taste

For tempering

5-6 tbsp oil
(A)
1 big onion,sliced finely

2-3 dry chili,broken into pieces

1 tsp mustard seeds

1 tsp ulutham parupu

2 stalk kari leaves

1. Heat the oil and add in A and fry until fragrant and when the onion turn light brown add in the garlic and ginger and fry until the raw smell disappear.

2. Add in the rest of the ingredients and lower the heat and cover the pan and let the bitter gourd to cook. When the bitter is cooked keep on stirring until it is dry. remove from the heat. Serve with rice.
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