My favourite way to eat bilimbi is in a pickle that my aunt Ummama makes, but my second favourite is this bilimbi masala. Many homes in Kerala have a bilimbi tree in the backyard, and when lunch needs zhouzhing up, bilimbi comes to the rescue. When there’s an abundance of bilimbi, it’s used as a souring agent, especially in fish-based dishes. However, in this bilimbi masala, bilimbi is the star of the show, and can hold its own at a lunch table with all the usual heavy hitters.
RECIPE: BILIMBI MASALA
Ingredients
200 g (about 10) bilimbi, cut into 1 inch rounds
½ tsp cumin powder
1 heaped tbsp coriander powder
1 heaped tsp chilli powder
½ tsp turmeric powder
1 garlic clove, peeled
½ tsp mustard seeds
½ tsp fenugreck seeds
Handful curry leaves
A big pinch of sugar
1 tbsp coconut oil
⅓ cup + 1 cup water
Salt to taste
Method
Grind cumin, coriander powder, chilli powder, garlic and turmeric in ¼ cup water to form a paste.
In a small kadai, hear the oil.
Add the mustard seeds, and when they splutter, add fenugreek and curry leaves
Soon after, add the bilimbi and stir for 2 minutes on medium heat.
Add the ground masala, 1 cup water and salt to taste. Cook for another 2-3 minutes.
Add sugar, taste and adjust the seasonings. Let cook for another 5 minutes.
Serve warm.