Bitterguord – 2 numbers, medium
Gamboge / Kudampuli – 4 small pieces
Grated coconut – 1 1/4 cups
Greenchilly – 2 numbers
Dry red chilly – 2 numbers
Shallots – 4 numbers, big
Turmeric powder – a generous pinch
Curry leaves – 2 sprigs
Water – 1/4 cup + 3/4 cup
Salt – 1 tsp/ to taste
Coconut oil – 1 tbsp
Divide each bitterguord into 2 parts lengthwise & chop each part into thin slices. Marinate the bitterguord slices with 1 tsp of salt & keep aside for 30 minutes. Squeeze the slices & wash them in water thoroughly.
Soak the gamboge in 1/4 cup of hot water for sometime.
Pound together the grated coconut, shallots, greenchilly, dry red chilly, turmeric powder & 1 sprig of curry leaf using mortar & pestle. Mix together the pounded mixture, the bitterguord slices, gamboge along with the water it was soaked in, the remaining water & 1 tsp of salt preferably in a manchatti. Bring to a boil & cover cook on low heat for 30 minutes/ till the whole mixture turns dry.
Finally add the remaining curry leaves & coconut oil. Keep the dish covered for sometime so that it will absorb the flavours of the oil & curry leaves.
Sere hot with rice.