Rozlin loves to cook delicious Indian meals for her family. She enjoys sharing some of her favorite recipes with her online readers.
This Curry Will Make You Love Bitter Gourd
Not everyone loves bitter gourd—even I don’t like it. But this recipe actually made me fall in love with this vegetable.
This curry, known as kerala ki sabji in Hindi, is prepared with onions, tomato, spices, and fried bitter gourd. Dry mango powder makes the curry tangy, which reduces the natural bitterness of the bitter gourd.
Bitter gourd is very healthy; it is rich in antioxidants as well as vitamins A and C. I try to include this vegetable in my diet at least two or three times per month.
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- 300 grams bitter gourd, sliced
- 3 onions, sliced
- 1 tomato, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon nigella seeds
- salt, to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 1/2 teaspoons dry mango powder
- 1 teaspoon coriander powder
- oil, as needed for frying
- Trim off both ends of the bitter gourd. Then cut the gourd in half lengthwise. Using a spoon, scoop out the seeds.
- Slice the bitter groud into half-circles and transfer the pieces to a colander. Sprinkle some salt on top. Set the colander aside for 15-20 minutes; then squeeze the slices and rinse them well in water. Squeeze the pieces again to remove the water. This process helps to get rid of the bitterness from the bitter gourd.
- Deep-fry the bitter gourd in oil until they turn crisp. Transfer to an absorbent paper.
- Heat 3 tablespoon oil in a cooking pot, keeping the flame on low. Add cumin seeds, fennel seeds, fenugreek seeds and nigella seeds. Sauté until cumin seeds turn golden brown.
- Add sliced onions and cook until translucent. Do not brown the onions.
- Add chopped tomato and mix well. Cook until they become soft.
- Add turmeric powder, red chilli powder, coriander powder and dry mango powder. Mix well and cook until the oil separates.
- Add fried bitter gourd and salt. Mix well. Cook for 5 minutes more or until oil separates.
- Serve hot with roti or paratha.
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