Udid Methi

Preparation Time: 20 minutes
Servings: 4

Ingredients

• 1 small bitter guard
• 1 big capsicum
• Bimbal or ambado (amte kayi) or tamarind or raw mango 2-3 pieces
• 2 table spoon urad dal
• 1 table spoon methi seeds/ fenugreek seeds
• 1 cup grated coconut
• 2 table spoon of coriander seeds
• A pinch of termeric powder
• 3-4 red chillies
• 1 table spoon jaggery
• ½ table spoon mustard seeds
• 4 table spoon oil
• A pinch of asafoetida
• Salt as per taste

Method

1. Cut bittergaurd leghtwise as shown in picture.
2. Add salt, mix well and keep for around 1 hour. After that squeeze out and throw the bitter salt water and wash it nicely. This removes the bitterness of the bittergaurd to some extent. Keep this aside.
3. Cut capsicum into big pieces as shown in picture.
4. Heat 2 table spoon oil in non stick pan, fry Urad dal and methi seeds nicely.
5. Grind coconut, red chillies, coriander seeds, turmeric powder, tamarind in a mixer. Do not make the masala too fine.
6. Now add urad dal and methi seeds and grind one more round. After adding urad dal and methi seeds don’t grind it more, as these seeds should not become powder.
7. Heat 2 table spoon oil in a separate kadai, add mustard seeds. When they splutter, add curry leaves and asafetida. Now add bittergaurd pieces and fry to 5 minutes.
8. Add capsicum pieces and fry for another 2 minutes.
9. Add 1/2 cup water and cook the vegetables for 5 minutes.
10. Add ground masala, add salt, jaggery and sufficient water(It should not be too watery).
11. Cook for 2-3 minutes.
12. Serve hot with rice.