Method
Mix the ingredients to be made into powder, fry them slightly, powder them and keep aside. In a pan take oil and when heated, add mustard seeds and allow it to splitter.
Then add the bittergourd (cut into small pieces and seeds removed ) into the pan and fry it till it becomes golden brown or loses its color .
Then add the red chillies, hing, ginger and the masala powder.
Mix this properly. Now add the tamarind water and allow it to boil till a somewhat thick gravy is formed.
Add jaggery, mix it well. Wait for about 2 minutes and remove from heat.
Serve with paratha or rice.
NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal)
219
Carotene ( μg )
30.63
Protein (g)
4.46
Vitamin C (mg)
0.0
Carbohydrate (g)
23.2
Mg (mg)
43.03
Fat (g)
12.0
Na (mg)
3.43
Fibre (g)
3.6
K (mg)
204.6
Minerals (g)
1.92
Mn (mg)
0.232
Calcium (mg)
56.42
Zn (mg)
0.683
Phosphorus (mg)
97.16
Cr (mg)
0.01
Iron (mg)
3.02
Modification Reduce the amount of oil/ghee used for preparation.
