This humble and bitter tasting veggie hasn’t showed it’s face in this space since quite a while. Probably this gourd is one of the underrated veggies at my home where it’s hard to make everyone eat it. And I alone should clear off the leftovers kept in the refrigerator. Hence the bitter-beautiful veggie hasn’t found in my pantry since few months. But I was keen on finding something out of this veggie which doesn’t taste bitter or that never seems like bitter gourd or tastes yummy. It’s a quite a bit of challenge for myself from my inner mind. And the result is this pretty and creamy bitter gourd raita (or say mosaru bajji) which won in all levels.
The recipe is more or less similar to radish raita but I never knew I could recreate it using bitter gourd. Believe me I have never made anything in combo of bitter gourd plus yogurt. My mindset with this veggie is that tamarind and jaggery would be two ingredients which can compensate the bitterness. And nothing else can replace it. So in all my bitter gourd recipes, these both would exist. This bitter gourd raita has broken my conception of cooking in a true sense.
The universe knows, the trick to reduce bitterness of bitter gourd which is simple marination of salt and turmeric. Besides I would say, roasting the thin slices of veggie in the tempering for long (say 10-15 minutes) would definitely help. It makes the veggie crisp and dry, in such case you can never make out the presence of bitter gourd. Which is what I look for. The white sesame seeds added in the tempering just pop out and look so pleasing with the green veggie.
My dear food friends, please resist the temptation to think that this doesn’t taste good. I’m telling you, it’s too good and I look forward to eat the leftovers also.