The Bitter Gourd Sambol The bitter gourd is a small, plump vegetable, no more than 6
– 7 inches in length. With its green, bumpy skin, it rather
resembles a lizard. Despite the bitter taste, this is very popular
in Sri Lanka.
Though small, its properties hold vast benefits. Full of iron,
it is said to prevent anemia. More interestingly, it is believed
to reduce blood sugar levels, thus making this a favorite among
diabetics.
Bitter gourd is generally cooked in coconut water as a curry
and seasoned with tomato. It also makes a delicious sambol.
Bitter gourd sambol is extremely easy to prepare. It is both
a wonderful starter and an irresistible accompaniment to rice
and curry.
Ingredients
1.
1 bitter gourd
2.
4 tbsp oil
3.
5 shallots, thinly sliced
4.
2 green chili, thinly sliced
and de-seeded if preferred
5.
2 tbsp lime juice
6.
Salt and pepper to season
7.
1 tomato, chopped
8.
2 tbsp maldive fish
Serves
6
Method
1.
Thinly slice the gourd. The sliced piece would
resemble a flower, with its red center and the bumpy green border.
It is not necessary to discard the seeds.
2.
Heat the oil and fry the sliced bitter gourd in batches. When
golden, remove from oil with a slotted spoon and drain on a
paper towel. Leave to cool.
3.
Crush the shallots and chilies with a motor and pestle and mix
in the lime juice. Season with salt and pepper to taste. Fold
the fried bitter gourd slices into this mixture. Add a chopped
tomato and season with maldive fish.
Chef’s
tip:
Fried bitter gourd can be kept up to
4 months in an air-tight container.
Sambols & Salads
Chef’s
tip: