Hii everyone..I am back with a late Monday post..Haa..feel like I’ve been away for ages.May be because it was a crazy busy n hectic weekend.I did’nt open my reader or anything else till today morning,n that’s why you don't see me at your page.Hope to catch up with ur yum yum’s as soon as I can.Saturday ,we were running for apartments n covered almost every nook n corner of this place..:D..n Sunday,the big day,we couldn’t but go for the Big Tulip festival at Skagit valley here.That was totally crazy ,you won’t believe if I say,we were in car,stuck up in traffic for 4 hrs after which we finally reached the pretty place.People were flowing from all parts of the world,it seemed,n the jam was so disgusting that we were moving inch by inch .But one view of the breath taking beauty n our scowls faded..!! We spent a good 3 hrs there n drove back ,which again took 3 hrs.So in short,by the time we reached home,we were dead tired.I was better off than my poor Kutts,who did all the driving.He was complaining that I should get license soon ,but adding all the time that he wont let me drive on high way’s though.But no regrets,as we enjoyed so much n had such a wonderful time there..!.
It was exhilarating.!! even after taking almost 200 snaps,I was not satisfied.You can never get bored of the sight.n each view leaves you yearning for more ..Bright n gorgeous Tulips(there were daffodils n lilies as well,in other fields) ,fully blossomed,so many colors,shining brightly n swaying happily in light breeze..The only sight you can see all around,till the farthest point of your sight.Even our heart swell with an unknown joy and bliss.We spent our time in Tulip town,where you can see the most beautiful Tulips.There you can see the windmill system which was developed long back by the owner,n with which the field is watered.I got some great shots of the windmill water wheel and the dark green water n the whole tulip field etc..
So without much ado,lemme move to today’s post.A simple yet so yummy Pavakka Pulinkari aka Bitter gourd fried n cooked in a tangy Tamarind gravy.Most of you might be familiar with this n I wasn't planning to post this also.But after tasting this dish,n kutts literally licking the last bits(He’s a big Bittergourd lover) ,I thought I should share it with you all..Ok..I hear you..Many of you cringing your nose n muttering ..”I hate BG”..Even I am not a big fan.Still I loved this so much.So that is the point.Even people who stay away from this veggie for all those reasons,will love this dish.I swear!!..This has no typical BG bitterness or blandness.This veggie which so full of nutrition's n iron is at its best taste in this dish.I dunno the apt name though..Some call it Pulinkari,some call it puli theeyal,some Gojju n so n so..This is not a real theeyal,I’d say,’cos…In theeyals,the roasted coconut gravy will be prominent ,than the veggie/fish.But here the prominence is for tamarind extract,n I have added only lil coconut for this.Sooo..call it as you wish..n it tastes real good..!! try it some day n combo it with some curd n pickle for hot rice..Aahh..heaven..!!!
Heat Oil in a deep-bottomed pan n throw in the curry leaves n saute till fragrant.
(To reduce the bitterness of BG,you can marinate the slices with salt n keep aside for an hour n then wash it.But then a part of nutrition n goodness will also get washed away.)
Saute 1 cup of Bitter gourd slices n 1/2 cup sliced shallots in that oil,till fried(I just fry it till golden brown n most of the rawness is gone.The more you fry the more tasty it’ll be,but it wont be really healthy)
When the pieces are fried,pour in almost 1/2 cup tamarind extract from a about a marble sized tamarind.Pour some water as well,to immerse the slices.This solution is the key to taste.It should be really tangy.I use fresh tamarind n extract it myself.
Bring it to a boil,then simmer n let it dry a bit.
Meanwhile,heat oil in a pan n add some curry leaves,fry 1 tsp Chana dal,1 tsp Urad dal,3 Tbsp(almost 1/2 cup) coconut flakes.
Add 1.5 tsp Chilli powder,1.5 tsp Coriander powder,1/2 tsp fenugreek powder,1 tsp Pepper Powder and fry well.(In another way,you can add the coriander seeds,fenugreek seeds,pepper seeds,n red chillies with coconut n then grind them)
Grind this to a fine powder.n then dilute with few drops of water to a thick paste.Don’t add water while grinding as it’ll dilute the taste.
Throw in this paste to the simmering tangy gravy n stir to mix.Add a pinch of Asafetida as well,n heat through.Don't boil for long.
Now,do the tempering(splutter mustard seeds,broken red chillies n lotsa curry leaves) n pour over the thick gravy.Close n rest till use..!!
Have a great week ahead..!!