The bitter gourd Podi has been well received in our homes and is much liked by those who have diabetes. We enjoyed preparing it at home. All it needs is a day or two of sunlight to dry the gourds. The

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powder stays fresh for weeks in an air-tight container. INGREDIENTS: Bitter gourds – ¼ kg, chopped Split black gram – 1 cup Black peppercorns – ½ cup Asafetida powder – a pinch Curry leaves – a few Dry mango powder – ½ tsp Salt – to taste PROCESS: 1. Soak the bitter gourds for 2-3 minutes in hot water & salt. Strain and dry in direct sunlight for 1-2 days until well dried. 2. Roast the gourds for a few minutes. Set aside. 3. Dry roast the black gram, peppercorns, asafetida and curry leaves, each separately until the aroma rises. 4. Mix everything and

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grind into a powder along with the sun-dried gourds, salt & dry mango powder. Serve with steaming hot rice and a dollop of ghee 

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