Sadhya, the traditional feast of Kerala is served with varities of side dishes comprising many main veggies which are nutritious and tasty. I feel so proud each time I post recipes like this. You might be thinking why, right??? Our forefathers were very advanced and knwoledgable about health when science was developing and health sector were evolving. Every meal had consisted of each aspect of nutrition which fullfilled a human body.
This sadya platter alone proves that. Though its a luxury platter which cannot be made on a daily basis, a minor version of this is made on a daily basis in our country. This dish which I’m doing today is one of that kind. Though frying on a daily basis is not healthy, once in a while it can be enjoyed and with bitter gourd you can take this risk.
Bitter gourd is truly an amazing vegetable. Also known as Momordica charantia scientifically, bitter melon or bitter squash in English. The fresh pods are an excellent remedy for curing respiratory problems like asthma, cold, cough, etc. Also, the paste of bitter melon leaves, along with the paste of tulsi leaves, when taken with honey in the morning, is a good remedy.
Boil bitter melon leaves or fruits in water and consume it every day to fight against infections. This also helps to build your immunity. Consuming bitter melon can help you get rid of acne, blemishes and deep skin infections. Bitter melon is useful in treating blood disorders like blood boils, scabies, itching, psoriasis, ringworm and other fungal diseases. The free radicals in it are also useful for anti-ageing. Consume the juice of a bitter melon mixed with lemon on an empty stomach daily for 6 months or till you get the desired results
Bitter melon juice benefits include helping to overcome type 2 diabetes. It has been a part of the Chinese and Indian ancient medicine for a long time but only recent research has proven that it is no folk lore. Type 2 diabetes is caused partially due to the inability of a cell to absorb the sugar in the blood due to insufficient insulin or due to development of resistance to insulin. In both cases, the cells are unable to absorb the sugar due to the ineffectiveness of the insulin produced.
The absorption of sugar occurs due to the activation of AMP-activated protein kinase in the cells. Bitter gourd activates these kinases due to which the absorption of sugar increases and hence, aids in bringing diabetes under control. Green juice for diabetics: cucumbers, green apples, bitter melon, celery, ½ green capsicum (bell pepper). Bitter melon contains certain chemicals that are like insulin which help to reduce the blood sugar levels.
Bitter melon helps in easy digestion as it contains fiber properties. The food is digested and the waste is thrown out of the body which helps in curing indigestion and constipation problems. Bitter melon helps to maintain a healthy liver and bladder. It is also useful in curing kidney stones.
Bitter melon is very good for the heart in many ways. It helps reduce the bad cholesterol levels which clog the arterial walls and thereby reduces the chances of heart attacks. Also, it is known to lower the blood sugar levels that help in maintaining a good heart health. Bitter melon can prevent cancer cells from multiplying.
The antimicrobial and antioxidant properties of bitter gourd juice help to treat skin problems, blood disorders, clear toxins from the blood and purify it, and further improves blood circulation throughout the body. It helps to cure issues like itching caused by toxaemia, rashes, acne, psoriasis, blood boils and even inhibits the growth of cancerous cells in the body.
Considering these health benefits, try including this great veggie at least twice a week in cooked or steamed or pickled form. Pachadi is a great dish which is normally made with coconut, mustard, chilies. But my version is a simple instant one without grinding and pasting. This is a tasty dish which goes well with rice. We have it as it is avoiding carbs.
Fried onions along with chilies and curry leaves impart a scrumptious flavor cutting across the bitterness of the gourd. I fry and keep all the ingredients and mix it with yogurt as and when needed.
Wash and slice the gourd in quarters.
Heat oil in a wok and fry the onions first, followed by the chilies and curry leaves.
Fry the gourd till crisp and crunch.
Make a mixture of yogurt, mustard and salt.
Add the fried ingredients and combine.