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A “Taste of Home” Grows in SHIM’s Gardens

Here at SHIM’s community gardens, we don’t just grow produce for families in need, we grow the exotic ingredients that enable refugee families to make their favorite meals. Check out the recipe below, shared by South Hills neighbor and Whitehall Peace & Community garden manager, Beena Bista.

Bitter Gourd Curry

Bitter gourd is one of the most popular vegetables in Nepali culture, despite its bitter taste and high cost. The vegetable, similar to zucchini, helps lower blood pressure and is versatile in the kitchen. The most popular preparation is frying it in oil while adding spices and is commonly eaten with rice or homemade bread, along with lentil soup.

Ingredients:

●      Two bitter gourds (about a ½ pound total) chopped in wedges

●      One potato chopped in wedges

●      1 tablespoon of chopped onion

●      2 hot chili peppers

●      ½ teaspoon of cumin

●      ½ teaspoon of coriander seeds

●      ½ teaspoon of turmeric

●      ½ teaspoon of salt (add little by little while cooking)

●      7/8 cup of cooking oil

●      1 teaspoon of ginger paste

●      1 teaspoon of garlic paste

 

Instructions:

●      Heat cooking oil in a non-stick pan

●      Add cumin and coriander seeds and wait until roasted

●      Add onions and stir until they are brown

●      Add turmeric, bitter gourd, potatoes, and chili peppers into the pan

●      Add salt, garlic, and ginger paste and mix well

●      Cook on low heat until all vegetables are soft and fully cooked

●      Flavor with salt to taste

●      You can also add fresh lemon juice to reduce the bitterness of the dish