Ingredients:
Bitter Gourd – 2, long ones, cut into rounds, seeds discarded
Basmati Rice – 1 cup
Dried Fenugreek Leaves – 1/4 cup
Turmeric Powder – a pinch
Jaggery – 1 tsp, powdered
Onion – 1, sliced
Tomato – 1, chopped
Ginger Garlic Paste – 1 tsp (optional)
Salt as per taste
Oil as required
To Grind:
Coconut – 6 tblsp, grated
Green Chillies – 2
Method:
1. Grind the coconut and green chillies to a smooth paste.
2. Mix the bitter gourds, jaggery, turmeric powder and little salt in a bowl.
3. Keep aside for 15 to 20 minutes.
4. Wash and rinse well.
5. Heat oil in a pressure cooker.
6. Saute the onions and tomatoes for 2 minutes.
7. Pour 1 1/2 cups of water and add rice.
8. Add salt, ground paste, bitter gourds, methi leaves and mix well.
9. Cover and pressure cook until 1 whistle.
10. Remove and transfer to a serving bowl.
11. Serve hot.
Tip: If using fresh fenugreek leaves, dry roast them for 30 to 45 seconds before adding to the rice.
