Ingredients

• Bitter gourd - 250 gm
• Raw mango - 250 gm
• Grated coconut - 1/2 cup
• Jaggery powder - 4 tbsp
• Dry red chillies - 6 to 8
• Black gram (urad) dal - 1 tsp
• Coriander seeds - 2 tsp
• Garlic - 10 cloves
• Oil - 1.5 tbsp

How to Make Bitter Gourd Valvale

• Cut bitter gourd into thin rounds. Apply salt and keep aside for 15 minutes. Squeeze out the bitter juice.
• Cut raw mango into thick slices.
• Heat 2 tsp of oil and fry red chillies, black gram dal and coriander seeds.
• Grind them with coconut and 5 cloves of garlic into a smooth paste.
• Heat remaining oil in a kadai.
• Crush remaining cloves of garlic and fry till dark brown.
• Add bitter gourd and mango slices.
• Add salt and jaggery.
• Cover and leave on a low flame till vegetable is soft.
• Add the ground paste and simmer for a few more minutes.
• Serve with steamed rice or chapatti.