Bittergourd Dry

This can be had as an accompaniment in your meal when the main dish is a curry, or it can be savored with curd rice also.

Ingredients

4 tender bitter gourds, choose light coloured ones, a little smaller in size, so the bitterness is less and also then they don't need to be kept in salt water before cooking. Normally I neither scrape them nor do I boil them in salt water.

1/2 cup dry grated coconut, 1/2 cup sesame seeds,  1/2 cup peanuts dry roasted and ground to a coarse powder with 

1 tspn of aamchur
1 tspn of Goda Masala
1 tspn of sugar
1 tspn of chilli powder
Salt to taste
Fresh chopped coriander 

Method

Chop the bitter gourds into roundels, after deseeding them. Boil them in plain water just to soften them a little so we don't need to use too much oil while cooking them.

In a pan take oil, add the chopped parboiled bitter gourds, saute till light golden, add all the masalas and the ground powder, the coriander too, keep cooking till the rawness of all the ingredients disappears and the gourd becomes light brown in the spices. Cook on a slow flame so the spices do not burn. Now transfer to a serving bowl, garnish with coriander if you wish to. I have skipped the garnish since I added the coriander while cooking.