Mor kulambu with coconut milk

BITTERGOURD MOR KULAMBU 

Very delicious , simple and good alternate for regular sambar and curries. Here I have used the chinese bittergourd, because I didnt find any Indian Bittergourd. There is no big difference in taste between the indian and the chinese bittergourd.
 

Ingredients
Bittergourd / Pagarkai - 1
Onion – 1/2 medium size
Tomato – 1/2
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Corriander powder – 1/2 tsp
Coconut milk – 1/2 cup
Beaten curd / Yoghurt – 1/2 cup
Green chilly slited -1 or 2 as per ur taste
Cumin – 1/2 tsp
Mustard
Buttermilk – 1/4 cup or yoghurt – 1 tbsp

Method
1. wash and slice the bittergourd and put it on buttermilk with little salt and keep it aside for 15 mins. ( this will reduce the bitterness of the bittergourd, if u dont have buttermilk take 1tbsp of curd or yoghurt , add water and beat it well) . Drain the buttermilk after 15 mins and rinse the bittergourd slices with cold water for four or five times.
2. Heat little oil in a pan and fry the bittergourd slices till brown.
3. Add the sliced onion, fry till soft and add the green chilly, turmeric, chilly and corriander powders.
Add the sliced tomato and cook for two more mins.
4. Add the coconut milk and cover it with a lid and cook it low flame for few more minutes. Once the raw smells goes off turn off the gas.
5. After 1 or 2 mins add in the beaten yoghurt or curd and mix it well. Finally add the salt.
6. For seasoning , heat little oil pop mustard and cumin and pour over the kulambu and enjoy with rice.

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Note:
Dont add the beaten yoghurt, while the kulambu is boiling.
Add salt after adding the yoghurt. I made coconut milk by grinding fresh coconut, you can use any canned coconut milk. (Never used canned coconut milk and I have no idea which brand is good)