Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
The Benefits of Eating Bitter Gourd
Many people think that bitter gourd is the most despicable vegetable. People tend to think that its bitterness is unappetizing.
However, it is well-known that this vegetable contains many nutrients that the body needs. It has many medicinal properties that may help control diabetes, cancer, gout, and asthma.
Is It Too Bitter?
I believe that this veggie's bitterness is not disgusting at all. If you know the right way to make dishes from bitter gourd, it will leave you licking your fingers after you finish your food. I assure you!
You can remove some bitterness before cooking it. This step is very important to reduce the bitterness, and I will show you how to do this. The bitter gourd curry I am sharing with you here is truly appetizing and flavorful. Roasted sesame seeds give this dish a nice aroma.
Now, let me share the recipe with you.
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Serves four people
- 2 medium-sized bitter gourd, chopped in very small cubes
- 1/2 cup grated coconut
- 1 1/2 tablespoons sesame seeds
- 3/4 teaspoon mustard seeds
- 3 tablespoons oil
- 6 medium-sized green chilies, roughly chopped
- 3 tablespoons coriander leaves, roughly chopped
- 8 curry leaves
- 1/4 teaspoon hing/asafetida
- 1 small lemon-sized tamarind, soaked in water
- 1 small lemon-sized piece of jaggery
- 3/4 teaspoon salt, or as per taste
- 1/4 teaspoon turmeric powder
- Slice the bitter gourds lengthwise. Remove the seeds. Chop the flesh into small cubes. (Alternatively, you can chop the flesh in a vegetable chopper or food processor.)
- Add 1/2 teaspoon salt to the gourd cubes. Mix well. Set aside for 15 minutes.
- Squeeze the cubes by holding a fistful of them at a time. This way, you will remove the bitter juice from them to some extent.
- Place the squeezed bitter gourd cubes in a bowl.
- Dry-roast the sesame seeds. Set aside.
- Put the grated coconut in a mixer or blender. Add 1/4 teaspoon mustard seeds, green chilies, tamarind pulp, coriander leaves, jaggery, and roasted sesame seeds to it.
- Grind, adding water little by little to get a smooth paste or sauce. Place it in a bowl. Set aside.
- Now, start making the curry. Heat oil in a deep-bottomed pan or wok. Throw in the hing/asafetida. Just press it with a spoon.
- Add the mustard seeds. Let them splutter. Throw in the curry leaves. Saute for a minute.
- Throw in the bitter gourd cubes. Add turmeric powder and some salt. Remember that you have already applied salt to the chopped bitter gourd earlier. Even though you squeezed out the water, the cubes might still be a bit salty. Hence, use less salt now.
- Continue sauteing till the gourd becomes a little brownish on the edges. This may take about 10 to 15 minutes on medium-low heat.
- Add the ground masala paste/sauce. Add 1/2 cup of water. Throw in the jaggery. Mix well.
- Stir-cook the mix for 3 to 4 minutes. Check for the taste. Adjust accordingly. Now, your favorite bitter gourd curry or side dish is ready to serve.
- Transfer the curry to a serving bowl. Garnish it with a few chopped coriander leaves.
- Serve this curry as a side dish for rice, roti, chapati, curd rice, etc. Enjoy the taste!