When the whole of India rejoices with Karela Or bitter gourd fry, stuffed bitter gourd, bitter gourd juice and bitter gourd chips, in West Bengal, Orissa and Bangladesh people make most pampered ‘bhawrta’ with Bitter Gourd.
Even though a vegetable scorned upon the bitter gourd has many nutrients that are life saving and takes care of the gut.
The bitter winter turns better with bitter gourd bhawrta. It’s dark green uneven exterior with pointed ends is very refreshing to the eyes. The vegetable has running ridges running vertically which also gives an added didactic joy in holding the vegetable.
The bitter gourd is found in tiny, small, medium and large size.
This is the season of festivals, fairs, family unions and feasting. Our routine food regime if we are trying to follow one goes for a toss.
At least once a week the bitter gourd bhawrta cleanses the palate, removes gut trash and improves gut health.
The dish is easy and non complicated. It has no flyers nor fringes but once done and served it just sweeps over the hot plate of rice converting itself from a starter to the only celebrating dish.
Suprisingly though disliked by most the beleagured vegetable – the bitter gourd offers:-
High fibre content …
Reduces the risk of digestive tract disorders …
Anti-diabetic in nature …
Rich in antioxidants.
BITTER GOURD BHAWRTA ( FLAVOUR OF BENGAL)
Bitter gourd 2 medium boiled
Potato 1 boiled
Onion 1 sliced and fried brown or
sliced raw ( individual choice)
Red chillies 3 fried
Garlic 7/8 pods fried in the same oil.
Coriander 1 tbsp. chopped.
Fry onions brown and keep aside. To the oil add garlic and red chillies and fry until changes colour. Smash and powder. Keep aside.
Smash well boiled bitter gourd and potato. Add the fried onions or raw as you prefer, then the chilly garlic crush, salt to taste. Pour the left over oil from the chilly garlic.
Mix well for a while and serve it warm with hot rice..
After which you will realize why
Betty bought a bitter butter?
It had in it bitter gourd bharta in it.
©grace