A lunch with Bitter gourd

I know that all people have one or the other weird tastes and cravings... and I used to think, those who liked the Bitter-gourd were indefinitely weird... until one fine day, when I finally started loving this bitter vegetable. :)
Towards the end of our college days, we were required to stay at different NGOs and give a report on them. Myself and some of my classmates stayed in one run by a few christian priests, which had a self sustained farm of their own, apart from their usual social work. It was during my stay there that I developed my first liking for this vegetable which was given to us as a stir-fry with coconut...(perhaps it was because of the relaxed nature of our surroundings..or the 'fresh from the farm' vegetables..I couldn't say)... Anyway it was delicious and I don't think we would have needed any other side-dish for our rice... :) .. But though I liked it very much there, my mother's versions of the same had no effect on me, until one of my cousins..(she is a pretty good cook) showed me how she made it and so.... I got hooked again...:)
My weird taste allows me to have this with plain rice...enjoying every mouthful, and that's how it was for lunch yesterday... Papa had brought a bagful of this veggie (straight from his farm) and I decided.... Bitter-gourd and coconut stir-fry, it would be...

Ingredients:

• 1 cup finely chopped Bitter-gourd ( I just removed the seeds and used the chopper)
• 1 cup fresh grated coconut  (using the same quantity of coconut counters the bitter taste)
• 4 green chillies, chopped
• 1 large onion, sliced
• 3-4 cloves of garlic, chopped
• a sprinkle of chilli flakes 
• a few curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon pepper or according to taste
• salt
• oil (coconut is preferred)

Put the coconut and bitter-gourd in a bowl, tear in a few curry leaves, add some salt (about 1/4 teaspoon), sprinkle some coconut oil and rub them all together for a minute. Pat the mix down and keep it aside.
Heat 1 or 2 tblsp oil in a pan and add the garlic, chillies, onions and curry leaves and saute for some time adding a pinch of salt. Let it brown slightly and then add the turmeric and chilli flakes and stir again for few seconds.
Now add the bitter-gourd mixture to the pan, give a stir and close the lid. Allow it to steam up on medium flame.Give it a few minutes and then open the lid and stir again.
Taste and add salt and pepper accordingly. Cook until done stirring occasionally. (it might take about 10 minutes.) It should be a little fried but not browned.
Serve hot with plain rice... Enjoy!! vegetarian meal

Curd Rice/ Yoghurt rice

I remember my school days in the hostel, when we boarders who did not go home for the festival holidays were treated by those lucky ones who went...with lots and lots of goodies from their homes..:) One such comfort food that came with the package was the simple curd rice. This dish...in all its simplicity..makes you wonder how an unappealing bowl of over cooked rice is transformed into a delicious wholesome dish. So that is exactly what I did when I found out that I had overdone my rice...sneakily transformed it into our Curd rice... and saved the day!!!
Here is the recipe....

Ingredients
Cooked rice - 2 cups
Curd/ yoghurt - 1 cup
Oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Red chillies - 2-3
Green chillies - 4-5
Grated coconut - 1/4 cup
Coriander leaves - 5-6 sprigs
Curry leaves
Salt to taste

Mix the curd with rice in a large bowl. Both rice and curd must be at room temperature. Add salt according to your taste.
Chop the green chillies and coriander leaves and saute with 1 tablespoon of oil in a pan. Now add the coconut with little salt and fry it for about a minute on medium flame. Mix this with the rice and set aside for some time.
Heat the rest of the oil in a pan and add mustard. Allow it to pop and add the red chillies and curry leaves and fry them till crisp. Pour it over the rice, mix and serve.
It can be served with a chicken dish or just have it with some pickled vegetables.
There are always variations to be tried in any recipe..some grated cucumber or carrot can be mixed in...or you can also garnish with cashews and raisins...
vegetarian meal