Wednesday, September 9, 2009

Bitter Gourd Curry

This method of Bitter Gourd preparation doesn't need much oil compared to the Bitter Gourd chips recipe that I had posted earlier. Mr.B prefers this over the fry as it has less oil and it retains the bitterness till the end. Pairing Bitter Gourd with onions and tomatoes gives a sweet note to it.


Bitter Gourd - 5
Onions - 2 Big
Tomatoes - 1 Big
Corriander Leaves- 3 tbs
Chili Powder
or Sambar Powder - 2 tsp
Mustard seeds - 1 tsp
Hing - a pinch
Turmeric - 1/4 tsp

Coconut Paste (optional)

Grind together 2 tbs of freshly grated coconut with a tsp of cumin seeds to a fine paste

Method :

Cut the Bitter Gourd , Onions and Tomatoes into small pieces. Heat oil in a pan.
Tamper the mustard seeds. Add curry leaves then add Onions and Bitter Gourd pieces . Fry till it gets half cooked. Add tomatoes, chilli powder and salt and close the pan with the lid. Let it cook for 10 minutes. Stir in the ground coconut paste to the pan. Keep cooking for some more time. Toss some finely chopped Corriander leaves and give a nice stir and switch off the flame. Serve it with Rice.


This is my maiden online recipe that I sent to Bawarchi more than a decade back. It's still out there.

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