As the name suggests, Bitter Gourd is famous for its harsh taste among the masses. Even I used to avoid it till fifteen, but once I was exposed to the flavorful nature of the food, I couldn’t stop raving about Bitter Gourd.
Then I started trying its different varieties and came across the delicious curry version of Bitter Gourd. Have you enjoyed it? If yes, maybe, we can catch up with each other’s methods; if not, here’s your way to the dish’s heavenly taste.
Read on to find my Bitter Gourd curry recipe.
Bitter gourd – 4 (medium-sized)
Potato – 1 medium-sized
Onion – 2 medium-sized (finely chopped)
Mustard oil – as required
Bitter Gourd Peel (upper scraped-off skin) – 1 tbsp
Tomato – 1 (medium-sized)
Green Coriander Leaves – 15 stems
Garlic – 15-20 pieces
Indian Berry – 0.5-1 tbsp (chopped)
Green Chili – 6
Salt – as per taste
Coriander Powder – 1 tsp
Cumin Powder – ½ tsp
Red Chili Powder – ¼ tsp
Sabzi Masala (optional) – ¼ tsp
Turmeric Powder – ¼ tsp
Cumin Seeds – ½ tsp
Fennel Seeds – ¼ tsp
Fenugreek (Methi) Seeds – ¼ tsp
Small Mustard Seeds – ¼ tsp
- Peel off the outer skin of the bitter gourd. Keep 1 tbsp for use and discard the rest.
- Chop each bitter gourd into 8 pieces and the potatoes into long slices.
- Take a pressure cooker, put all the bitter gourd pieces, sprinkle some water (2-3 tbsp), and close the lid. Put it on high flame and take it off after one whistle.
- Now, shallow fry both potato and bitter gourd on low to medium flame. Once done, keep it aside.
- Now take a deep pan and put some mustard oil into it. Heat the oil, then add all the seeds into the oil.
- Once the seeds start spluttering, add finely chopped onions to the pan and cook them on low flame until they become light brown.
- Meanwhile, make a paste in a mixture jar by adding some tomato, green chilies, coriander leaves, Indian berries, and garlic.
- Once the onions are cooked, add the above paste with some water (half a glass) into the pan and all the spices (mentioned under spices) to cook. Also, add the bitter gourd peel with the spices and mix everything well. Let it cook for 10-15 minutes.
- Keep stirring in between, and add some more water (to avoid burning the spices) in portions, if required.
- Once the spices are cooked, add some more water (as per the thickness required for gravy), and give it a boil on high flame. Then add the vegetables (bitter gourd and potato) and let it cook for 5-7 minutes on low flame.
Now, your healthy and delicious curry is ready. If you like bitter gourd, you must try this recipe out. Moreover, you can subscribe to the Word Street Journal using the below banner.