Bitter gourd chutney ready in 10 minutes, to be had with hot rotis

Many people, from children to adults, do not like bitter gourd cooked as a vegetable. At home, children make a face and leave the table at the mere mention of it. But bitter gourd is rich in nutrients, offers the body considerable benefits and helps improve health.

An easy way to make a bitter gourd chutney instead of the vegetable is given here. The chutney is ready in just 10 minutes. It can be placed on the plate as a side to add flavour to the meal. The spicy chutney keeps well for three to four days.

This tangy chutney is very beneficial for diabetic patients, so bitter gourd chutney should be included in the daily meal.

Now the ingredients. For the chutney you need bitter gourd, white sesame seeds, peanuts, chana dal, urad dal, garlic, cumin, coriander, curry leaves, asafoetida, dry mango powder (amchur), mustard oil and salt.

First, remove the seeds from inside the bitter gourd and cut it into thin slices. Add salt to the slices, rub them by hand and set them aside.

Then heat oil in a pan. Add the chana dal, urad dal and peanuts and roast on a low flame until golden. Next add the white sesame seeds and roast them too on a low flame. Now add the cumin, coriander, curry leaves, asafoetida and garlic cloves and roast until golden.

In a second pan, heat oil, add the finely chopped bitter gourd and fry on a low flame. This gives the chutney a roasted, earthy flavour.

When everything that has been roasted cools, put it in a mixer jar. Add the dry mango powder and salt to taste and grind into a chutney. If you do not want the chutney sour, do not add too much dry mango powder. The earthy bitter gourd chutney is then ready to be served with hot rotis.