Hi everybody, this is third day post for BM #15, I had to post this yesterday, could not do it for uncalled circumstances, any ways better late than never.
Bitter Gourd is one of my favourite vegetables, I know you would think I am totally crazy, It's just that I think I like Tangy, bittery and spicy  than eating sweet food.
Bitter Gourd is filled with Medicinal Qualities, they belong to the family of Cucurbitaceae. They are 3 varieties, the chinese variety is not as much as the Indian ones.  If you have never eaten this vegetable before and want to try it out, you must be quite daring try them in very small quantity, My eldest, My Husband and me are the only ones who eat this vegetable, My twins hate them, But I always insist that they should at least eat a spoonful to try and get used to the veggie, they hate me so much when I serve it :), Nevertheless, they have no choice, sorry went way out of the topic., Coming back to its Medicinal properties, it is Antiviral, Antithelmintic, Antimalarial, Cardioprotective, and mainly and widely used for Diabetes.
The Juice of the Bitter Gourd, which is full of goodness, so try not to throw it away while cooking this veggie. This is so delicious you won't find it too bitter. try it out and tell me if you like it.

BITTER GOURD CURRY

INGREDIENTS:
1 Bitter Gourd
1 Onion
2 tbsp oil
1 stalk of curry leaves

For Grinding:
1/4 bunch (say around 12 stalk) of coriander leaves with the stalk
2 fist full (say around 1/4 cup) Roasted peanuts*
8 Byadgi and Guntur chilies
1 and 1/2 tbsp Coriander seeds
3 to 4  flakes  (around 10 grams) of Tamarind
1/4 cup pressed or 50 grams Copra/Dry coconut

Seasoning:
1 tsp urad dal
1 tsp Channa dal
1/2 tsp Mustard seeds

METHOD:
Cut Bitter gourd into half and cut it horizontally again, remove all the seeds and cut them into thin slices as shown in the picture.
(If you want to remove the Juice : Sprinkle 1/2 tsp of salt and turmeric and leave it for an hour, then squeeze the juice out of it and wash it and squeeze the juice again).
Cut onions into thin slices and keep aside.
In a pan heat a tsp of oil, fry coriander seeds and chilies until a nice aroma comes out and the coriander seeds change colour to golden brown. Remove from the pan and keep aside.
Fry Tamarind flakes and keep aside.
*Roast Peanuts or as use roasted peanuts which is readily available in shops, I get roasted peanuts with salt and spice here so, if you are using ready made ones, just remember to use salt as required as the peanuts have already got salt in it.
Wash and dry Coriander leaves, chop them with the stalk and fry them in the same pan until they wilt 3/4th.
keep aside.
In the same pan heat around 1 and 1/2 tbsp of oil, when it hot, add mustard seeds, urad dal, and channa dal, fry them until they change colour to golden brown.
Then add the chopped vegetables and curry leaves and fry them until they are well cooked.
While it is cooking, Grind the ingredients under for grinding except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
Once the veggies are done, add this powdered mixture to it, and saute well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
Now your Dry curry is ready to be served.
This curry stays for 2 days at least.

When I am making any Bitter gourd recipe, I never squeeze and throw the juice out. so if you like to do so, please check above for that method.
Another thing is at the end of the grinding after the copra has been added you can  add a tbsp of grated jaggery and give a whisk and then add it to the curry. The sweetness, spicyness and the tangyness makes the curry less bitter.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15