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Tuesday, 10 March 2015

Hagalkayi Sasive

1/2 cup finely chopped bittergourd
3 tsp oil
1/2 cup curds
Salt to taste

1/4 cup grated coconut
1 green chilli
1 tsp sesame seeds

In 1/2 tsp oil fry chilli and sesame seeds and grind with coconut into a fine paste and keep

For Tempering:
2 tsp oil
1 tsp mustard
curry leaves

  • Wash and chop finely bittergourd and apply little salt , keep for 1/2 an hour
  • Squeeze the bittergourd pieces and fry in oil till brown and crisp
  • Transfer it in a vessel and add masala when it comes to room temperature
  • Add curds and water if needed
  • Add the tempering and serve with hot rice.

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