As I was going to through my to do list this balmy April evening with the wind ruffling my tresses through the open window I saw the little red flags waving and beckoning me sit down and take a more closer notice.
That is when I realized that the count down to the WOW Karela competition hosted by Creative Pooja is well under way. I was thrilled by her choice of my favorite vegetable. I love bitter gourd. And I always love this particular recipe that is at the heart of my home state of Orissa.
When ever I feel like preparing a very traditional and authentic cuisine relating to my home state I feel very emotional and living up to the high standards sometimes stops me from experimenting too often.
Sorisa batta (Mustard paste) is very popular in Orissa and adds a rather strong flavor to the dish; the above dish has got very contrasting flavors of bitter karelas and spicy mustard paste. A bit likes the Yin & Yang of Taoism.
When ever I feel like preparing a very traditional and authentic cuisine relating to my home state I feel very emotional and living up to the high standards sometimes stops me from experimenting too often.
Sorisa batta (Mustard paste) is very popular in Orissa and adds a rather strong flavor to the dish; the above dish has got very contrasting flavors of bitter karelas and spicy mustard paste. A bit likes the Yin & Yang of Taoism.
Ingredients
1 large bitter gourd.
Oil for pan frying
2 tbslp- rice flour
1tsp Turmeric powder
salt to taste
Mustard paste
3 tbslp mustard seeds
1 to2 green chillies
3 cloves Garlic.
Method
Dry grind the mustard seeds and then add chillies, garlic and water. Make a thick paste so that it can coat the bitter gourd completely.
Slice the bitter gourd and steam or boil them aladente
Drain the water and mix the paste with boiled or steamed bitter gourd. Add turmeric, rice flour and salt to taste.
Heat oil in shallow frying pan. Gently spread the bitter gourd and fry them on both sides till crisp and well done.
I love the name of the dish!
ReplyDeleteA nice one Shibani....we dont get bitter gourd here ..so can't think of trying also:(
ReplyDeletei make simple bhajjas of this but adding mustard paste is very new to me..it looks delicious...thanks for sharing
ReplyDeleteinnovative idea...love these
ReplyDeletewhat a great twist to bitter gourd crisps. i will surely try this.
ReplyDeletevery nice recipe ,gonna try this soon
ReplyDeleteI love the color of these, they look delicious!
ReplyDeletethat is such a neat recipe :)
ReplyDeleteThis dish looks great, love the color and recipe as well:))
ReplyDeletelooks green n colourful..yumm..
ReplyDeleteI haven't tried using mustard paste/oil in cooking so far. Have heard that it is a little strong for the unaccustomed stomach.
ReplyDeleteHi Jayshree,Thanks for visting my blog.Hm mmm!!!!!!!! mustard paste is bit strong but if u like the mustard sauce or the English mustard , u will definetly enjoy the taste of the dish.Eating in moderate quantities won;t upset the stomach.Mustard oil or sesame oil renders a very distinct flavour to the dish.
ReplyDeleteThank you all for the warm response.
ReplyDeleteVani- thanks I too love the word sorisa
Saswati. Thank you so much for being always there.I hope u get the bitter gourd soon.
Ranji-yaah it makes a difference.
Dhivya-It is actually very traditional dish from Orissa.
Bee-Thanks for appreciation.I guess u like different cusine.I have seen panch poton in ur website.lovely pic
Sagari- Please try and let me know.
Meeso - I too love green , It is all over my space!!!!!!
Richa - Thanks
Divya-Greens are always great !!!!
Madhavi-Thanks for appreciating.
this is really creative dish Pearl :) . send it soon to my email.
ReplyDeleteYour comment lead me to your blog today otherwise i might have forgot to visit this .
What a lovely name for this dish :) Very nice recipe looks like a must try - yum!!
ReplyDeleteThanks for calling by my blog and also for your lovely comment :D
Rosie x
Another new dish in BG love this version
ReplyDeleteI had a question regarding the kind of mustard used in oriya cooking. Do you use the white mustard( yellow in color) or do you use the black mustard. Please let me know. I would really appreciate it.
ReplyDeleteThanks
Suma
I am yet to try your recipes.... But I did enjoy Oriya food when I visited Orissa recently ( in March 2008) We visited an ashram in Balighai which is abt 8kms from Puri and almost every night we were lucky to have mahaprasad I sure miss all the different kinds of kheeri
Suma,Thank so much for visiting my blog.I use black mustard seeds for the paste.
ReplyDeleteThats great u visited Orissa,I know the mahaprasad taste divine.Thanks