The credit card saga continues ...
I read the statement for this month's credit card bill and was in for a bit of shock and disgust at myself for paying that one bill late. The bill that was due for 6/7 got paid on 6/11. This got me slapped with a finance charge and late fee the next 7/7month and thought that was the end of it. Nope! The next one 8/7 also had a finance charge on it since the second billing cycle had already started when I was late in my payment :( I have learnt my lesson and it is time to use all the alerts and reminder features available at my disposal.
Some banks also charge a few if the balance runs below a certain amount. But if you are familiar with their online banking service, lots of them have nifty features like alerts and such. Time to use those too!
Lot of you had commented on how beautiful the bitter gourd vine looks. I started looking at the plant with brand new eyes and indeed they are spectacular. I feast my eyes on them every morning and a few days they are feast for our stomachs too. There are 3 different varieties one long and dark green, one long and pale green almost white and the third the small tiny dark green variety. Eating them fresh the bitterness is almost indiscernable. When cooked with Red Chori or Cow Peas which are sweet in taste they balance each other out. This recipe is from my mom and she says it is also called pitlai.
1. 5-6 Bitter gourd, seeds removed and chopped
2. 2-3 garlic cloves sliced
3. 1/4 Red onion chopped
4. Tamarind juice from a lemon sized ball - 1 cup
5. 1 Cup Red Chori Bean - steamed but not mushy
6. Seasoning - curry leaves, mustard
7. 1 tsp jaggery
8. salt to taste and 1 tsp oil
For the Paste
1. 3 Red chilies
2. 1 tbsp grated fresh coconut
3. 1 1/2 tbsp chana dal
4. 2 pinches of asfoetida
Dry roast the red chili and chana dal. lend together to a paste.
1. In a wide mouthed pan add a tsp of oil and when hot add the seasonings.
2. Add the onion fry till translucent
3. Add the Bitter gourd and saute till they start to brown on the edges
4. Now add the tamarind juice and let them cook till the bitter gourd is completely cooked and soft
5. Add the ground mixture with about 1/4 cup water and when it starts to boil
6. add the cooked chori beans and the jaggery and salt.
7. When the desired consistency is reached remove from heat.
Serve with rice or it goes well with chapathis too.