Kadwa hai par acha hai....saccha hai...apna hai !!

After a long time, I got a break from work for a couple of months. In these months, I truly realized how bitter-sweet a marriage can be. Earlier when we both used to work, we took each other for granted, rarely talked during the day, took care of our stuff ourselves... the feeling of being in a relationship never crossed my heart so strongly. But during my break, I realized, its actually a very special relationship which has love in fights, smiles in tears and happiness in sad times.

This recipe is actually dedicated to my dearest husband who hates bitter-gourd but when I made it at home after ages, he actually said, he does not mind eating it. His face was worth watching but his love and sincerity in eating the bitter-gourd dry subjee made me feel that this simplistic recipe belongs in this blog. Thus the name also... bitter-gourd although is bitter but is specially good for health when consumed in a timely manner. Isliye... kadwaa hai par acha hai...bilkul ek long lasting marriage ki tarah !!

This is an inspired recipe from all types of thoran that I have seen in everyone's kitchen. Made with bitter-gourd. Here goes the ingredients list and then the process. Trust me this is the simplest of bitter-gourd recipes.

• 3 large bitter-gourds or 4-5 small ones (scrapped and cut into thin discs)
• 1/2 a red onion cut in long thin slices
• 1/2 inch pice of ginger grated
• 3-4 green chillies chopped small
• 1/2 tea spoon turmeric powder
• 1/2 cup grated coconut. Try to get the long grated ones, they bring a better taste. The finely grated ones are okay but not as flavorful
• Salt to taste
• Mustard seeds for phoran
• Oil for cooking (Olive oil is preferred)

• Marinate the bitter-gourds with all other ingredients except the mustard seeds and oil for 15-20 mins.
• Heat oil in a frying pan (which has a cover)
• Add mustard seeds when hot and let them splutter.
• Then add the whole marinated gourds into the pan, give a quick stir and cover and cook.
• Take the cover off and stir in every 2 -3 mins.
• When you know that the gourds are 90% cooked, take the cover off and increase the heat. This is to ensure that the veggies get a brown coat of roast on them. This way the gourds taste good.

Serve with Daal-rice or roti or whatever it is that you like. In this recipe the bitter-gourd juice stays intact. Many recipes call for boiling the gourds first and discarding the water. I am not in for of such recipes. All the healthy nutrients go away when you throw the water out. Try the recipe and see how it works out for you. Enjoy !!