Bitter gourd is synonymous with memories of my Dad. I was introduced to it because of him. My Dad was a diabetic for as long as I remember. And bitter gourd is known to help in controlling sugar levels. It was a staple side dish or a pickle served with our daily meals.
I make it quite often at my place too but the taste is never the same. I asked my mother to make it when I visited her in summer.
Mom made this recipe as he liked it – spicy, sour, tangy and slightly burnt.
We fill it with raw mango and roast it whole, on slow fire in mustard oil. Since raw mango is mostly available in summers, it is an important part of meal during that time.
Bitter gourd is washed, then outer ridges are scraped off and mixed in the raw mango filling along with the spices. After scraping the bitter gourd, it is generously rubbed with salt and then kept in the sun for few hours. This step helps in reducing the bitterness and make it more palatable.
Afterwards, it is washed and squeezed to remove excess salt and water.
If you do not like it burnt, keep a continuous watch and remove as soon as bitter gourd is tender.
This post is dedicated to my Dad and his memories. I love you Dad, wherever you are, and please know that we all miss you.
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