Tackle the season of bitter ‘bitter-gourds’ with a mix of vegetables in a seasoned subzi. The bitter taste of the bitter-gourd blends well with the subtleness of the cabbage and the hidden sweetness of the carrot, making this dish worth serving as a part of your meal. I have mentioned in the ingredients that coconut is optional, because I have not used it in the recipe. For those who absolutely can’t stand the bitterness of the vegetable, this is a good ingredient or you can even try groundnut powder, which also adds a good flavour to the dish.
- 2 Carrots –peeled, grated or chopped fine
- 2-3 Bitter gourd – peeled and chopped fine
- ½ a small Cabbage – chopped fine
- ¼ tsp mustard seeds
- ½ tsp turmeric powder
- 2-3 green chillies
- Red chilli just a pinch (optional)
- ½ cup grated coconut (optional)
- Salt to taste
- Heat oil in a pan and add the mustard seeds, when it splutters, add curry leaves, green chillies and the vegetables. Tip in the turmeric powder, salt and red chilli powder.
- Cover and cook on low flame for 10 mins or till vegetable are done. You may need to stir the vegetables in intervals.
- Remove lid and add coconut at this stage.
- Serve hot with steamed white rice.
Preparation Time: 30-35 minutes