Pavakka Mezkuvarrati/ Karela Fry / Sauteed Bitter Melon

Bitter Melon is a medicinal vegetable used in South East Asian cooking . Its very good for controlling blood sugar so very good for  diabetic people. In India people drink bitter melon juice every day empty stomach to keep blood sugar level in control. As the same suggests it is bitter in taste but very earthy in flavor. Everyone hates it as a kid and grown up loves it  .This is my moms recipes and its so simple and quick and  love it with chappati and rice.

Bitter Gourd / Karela  Sliced - 2 cups , Slit into half , remove the seeds and slice thin
Onion -  1/2 cup , sliced  thin
Hot Green Chilli - 5 , slit into half
Turmeric - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Lemon Juice - 2 tsp

  1. Wash and slit the bitter gourd into half , remove the seeds and slice thin.
  2. Add salt  , turmeric  and lemon juice to the sliced gourd and mix well.
  3. Keep it aside for an hour or overnight in the refrigerator.
  4. Heat oil and add the sliced onion , slit green chilli and bitter gourd.
  5. Cook on medium heat  for 15- 20 minutes keep mixing now and then.
  6. And serve with rice or chappati.

Egg in coconut milk gravy

I have never cooked so much egg as i have cooked in this three months :)   so here is one more of the egg recipe. My mom uses coconut milk but it can be substituted with any milk .The curry leaves and coconut milk gives the gravy a very unique south indian taste.

Egg - 4  boiled and halved
Onion - 1/4 cup chopped fine
Tomato - 1/2 cup chopped fine
Ginger -1/2 tsp chopped fine
Curry Leaves - a few
Mustard seeds - 1/4 tsp
Turmeric - 1/4 tsp
Chili Pw - 3/4 tsp
Coriander Pw - 1/2 tsp
Kerala Garam Masala - 1/2 tsp
Coconut Milk - 1/4 cup
Coriander leaves  for garnish
Salt to taste
Oil - 1 tbsp

1. Take a sauce pan and keep egg in one single layer.
2. Cover with water and bring it to boil.
3. Remove from flame and cover and keep aside for 10 minutes.
4. Once cooled peel the shell and cut into half.
5. Heat oil and mustard seeds and let it pop.
6. Add curry leaves ,ginger  and onion and cook till onion is translucent.
7. Add turmeric, chili , coriander and salt.
8. Add tomato , mix well and cover and cook.
9. When oil starts to separate add garam masala.
10. Drop the keep halves and simmer for 3 minutes.
11. Now add the coconut milk and switch of the flame.
13. Garnish with coriander leaves and serve.