In this season, the Bitter gourd harvest was abundantly successful in the elder uncle's bitter gourd field. The moisture in the soil together with the scorching heat, means a sign of abundant harvest yield in bitter gourd fields. Actually, the hot season gives a satisfactory abundance for the bitter gourd growers. The bitter gourd field proudly boasted of a plentiful yield with beautiful dark green colours. The plentiful bitter gourds that I picked from the elder uncle's field were more than enough for two to three occasions as I made only a simple raw bitter gourd sambal on the first day. my dear brother does not fancy eating the dark green bitter gourd compared to the lighter and whitish variety because of the intense bitter taste. I used to experiment with different bitter gourd dishes since I wanted him to eat them because of the high nutritional and medicinal value in them.
I made a special dish by filling big bitter gourd pieces with an egg mixture for lunch. As usual, my brother was a bit annoyed and complaining for making a bitter gourd dish for lunch, but he made a delicious drink for me and left. The drink has been made out of a very rare fruit in Sri Lanka called sweet yellow cucumber (sweet melon / Seeni kekiri). It was a somewhat funny fruit as when it is fully ripe, there is no taste at all but when eaten with kithul treacle, it gives such a sweet and refreshingly different taste. We loved to eat this sweet yellow cucumber fruit as kids, those days and still our brother likes the taste of this fruit. Of course because of his greediness to eat treacle not because of the fruit. Our food genius once revealed the true taste of this amazing combination of sweet yellow cucumber and treacle as well as another superb combination of avocado with it too. Of course, it was because of the delicious drink that he made. But I frequently sense that whatever the argument may be, our brother's sweet loving ways add such super deliciousness to his drinks at all times.
for his sweetness, I decided to make another different bitter gourd dish that he could eat and enjoy. Some of the bitter gourds have already started to ripen since it was a few days that I went and picked these bitter gourds and brought them home. I separated the ripe bitter gourds away from the raw ones the ripened bitter gourds tend to quicken the ripening process of the raw ones when kept close to each other. So I decided to make a chilli paste by mixing the raw and the ripened bitter gourds and ripe capsicum as well. The combination of the jaggery and tamarind reduces the bitter taste of the bitter gourd and the sweet flavour of the reddish ripened outer layer of the bitter gourd seeds gives an extra sweet flavour to the chilli paste. When extra oil has been added to the paste, it can be kept for a bit of a longer time. My brother loved it but yet I somehow made him eat the usual bitter gourd dish also because of his health properties.
Love you All!
Nadee
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Cooking mission of making my Brother eats Bitter gourd by removing it's bitterness! | Traditional Me
乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
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