Celebrating Ganesh Chaturthi with Family, Food, and Fun

Lord Ganesha's "birthday" always comes around this time of the year. And every year, my family celebrates this special day with his favorite dishes in addition to performing the prayer. One of my favorite parts of the festival (besides the food) is my dad's narration of how Lord Ganesha was born. 

My relatives were visiting this past weekend, so the "kids" (my cousin, his fiance, my sister and I) performed the prayer and of course enjoyed the food afterwards. 

Top Right: Payasam / Top Left: Undrallu - Steamed Rice, Lentil and Coconut dumplings / Bottom: Pulihora - Tamarind Rice

After all the festivities were done, we all relaxed and enjoyed the evening by sharing memories of past times and childhood stories. We would love to hear about your celebration and food you prepared for the festival; feel free to leave us comments.

Wishing you and your family a happy holiday! May Lord Ganesha remove all your obstacles and make your way or success smoother. 

To learn more about this festival, also check out this article by Lassi with Lavina.

Chinese Bitter Melon Stir Fry

Ingredients
- 2 Bitter melon (also known as Chinese Karela)
- 1 large onion, sliced and chopped in half
- 5 to 6 garlic cloves, thinly sliced
- 1/4 cup fresh coriander, chopped (optional)
- 1/4 cup dry coconut
- 1 tsp chili powder
- 1/2 tsp tamarind paste
- 3 to 4 tsp vegetable oil
- salt for taste

Procedure
First cut the bitter melon once lengthwise and then chop into 1/4" thick slices.

Heat oil (on medium flame) in a medium saucepan and add garlic and onion. Stir fry for 2 to 3 minutes. Then add bitter melon, sprinkle salt and cover with lid. Stir every few minutes until onions and bitter melon are caramelized about 8 to 10 minutes. When the bitter melon is soft, remove the lid and add tamarind paste and fry the mixture for another 3 to 4 minutes or until oil comes out.

Next add chili powder and coconut powder and continue to stir fry for another 3 to 4 minutes. Switch off heat and add coriander. Serve hot with rice or roti.