Bitter Gourd Fry/Karathe Talasan

Talasan is simple stir fry with lots of garlic in it. Just like any koddel garlic is a must in this. Unlike other stir fry we do not use any water for talasan. But I microwaved bitter gourd for 5 minutes and also sprinkled water intermittently.

People do not like bitter gourd for its bitter taste. I usually cut them into desired size/shapes and soak them in salty water for 5-6 hours.Though the bitterness does not go completely, this slightly helps. We both like bitter gourd so we really do not worry too much about its taste.

Steamed Colocasia Patties/Pathrode Serving Suggestion

Recently I posted the recipe for pathrode. Yesterday I prepared it again for dinner but served it differently with a simple ghasi/gravy. At home this is called "ghasintule pathrode" which means "patties dipped in coconut gravy". This is just a serving suggestion of pathrode. The only additional step is to prepare ghasi/coconut gravy. This surely is very unique and tasty. Definitely worth trying !

Bamboo Shoot Gravy/ Kirla Ambat

I remember bamboo shoots being harvested during monsoons. My granny and aunt used to store it in large bharnis/ceramic jars and prepare various dishes all throughout the year. Stored bamboo shoots tastes divine when compared to fresh ones.

I have never seen bamboo shoots in any Indian grocery stores but I see this in 99 Ranch Market. I guess these are seasonal because these are available sometime from December/January to April/May. Initially they were pricey but now I see the prices are coming down and also there are lots and lots of bamboo shoots in the store. This time I have decided to buy them in large quantities and store it for months :). My aunt reminded me of this recipe. Kirlu is bamboo shoot and ambat is gravy.