BITTER GOURD LEAF HUMMAN (PICKLE)

Bitter Gourd leaves are also edible. These can be cooked and eaten as a leafy veggy. These are rich in Iron and calcium content which helps to control blood sugar levels and many more medicinal benefits. Now coming back with the recipe, I was lucky enough to get some leaves. I remember my amma used to prepare humman thats nothing but spicy liquidy curry which goes best with steamed idlies or dosas. She used to prepare during my childhood days and now this time I was soo happy enough to prepare for her :) These are spicy and can be prepared in jiffy when you have ready chilly paste. Chilly paste can b stored in freezer for a month so please note the recipe below :) 

Its a real treat for bitter flavour lovers :) so do give it a try ;)

NOTE: If the consistency turns watery, dilute cornflour and add at the time of boiling. I added grated coconut and mustard seeds as a thicking agent at the time of frying red chillies.

INGREDIENTS FOR CHILLY PASTE

7 to 8 Kashmiri dry Chillies

Small pieces of Hing (blocked one)

1 tsp Mustard seeds

1/2 tsp Coriander seeds

1/2 tsp Coconut grated (optional)

2 tsp Oil

REST OF THE INGREDIENTS

10 to 12 Bitter gourd Leaves

1 tsp Mustard seeds

1 1/2 tsp Urad dal

1 tsp Tamarind extract

Few curry leaves

Water as needed

2 tsp Coconut oil

Salt to taste

METHOD
For making chilly paste, heat oil in a kadai. Add dry chilly, mustard seeds, coriander seeds and fry till u get a nice aroma of roasted chillies. Then add hing, and grated coconut and fry for 3 4 sec. Remove from flame and allow them to cool. Grind into fine paste adding 1 tsp of tamarind extract.

Meanwhile clean the bitter gourd leaves and chop them. Heat oil in a kadai, add mustard seeds and allow them splutter. Add urad dal and curry leaves. Fry till the dal turns golder brown. Now add leaves with salt and saute it for a while. Then add the nearly 1 tbsp of chilly paste and stir adding adequate amount of water till u get the right consistency.Bring them boil. Now you can see the gravy has thickend up. Drizzle with coconut oil and remove from flame.
Serve with idly or dosa.

ENJOY!!