Here is an easy tasty preparation to include Bitter Gourd in our meal.
Bitter gourd – English / Pavakkai – Tamil / Karela – Hindi / Kakara Kaaya – Telugu / Kaipakka – Malayalam / Hagala Kayi – Kannada
Famous chutney from Coastal Andhra Pradesh area. All the credit goes to one of my close friend who shared this recipe with me. Gongura (Sour greens) chutney, sometimes termed as pachadi, is a great side for rice, usually served with a dollop of ghee.
Simple homestyle lemon flavoured rasam.
Taro Root (Sepang kizhangu / Chepankizhangu in Tamil / Arvi in Hindi / Chama Dumpa Vepudu / Chaama Dumpa in Telugu / Chamadumpalu Fry / Kilangu / Colacasia)
Restaurant style fish tikka, a punjabi dhaba dish.
Home style spicy garlic chutney, perfect side for idli dosa!
Lightly sauteed fenugreek leaves in mild yogurt sauce with sweet green peas and gently stirred in homemade malai, makes this dish a must try rich punjabi gravy.
Spicy chutney, good side for idli or dosai.
Ridge gourd (Peerkangai) peel(thole/skin)thick chutney(thuvayal). Quick chutney from the ridge gourd skin.
Fish cooked in tamarind coconut gravy. Normally in South India, any fish kuzhambu is simmered in tamarind sauce, with Kerala being an exception. They add little bit of sweetness to their preparation, by cooking them with coconut milk. Back in India a good friend of mine use to make this gravy and happened to learn this dish from her. Original recipe includes lemon juice, for which I substituted with tomatoes. Just to suit my taste I've included seasonings like cumin and fennel seeds, which are purely optional.