Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.
Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.
This masala based bitter gourd fry is very easy to prepare and tasty too.
I bet you would surely like this recipe, if you are a fan of bitter gourd.
Bitter gourd/Pavakkai - 4 nos.
Turmeric Powder ¼ Tsp.
Salt To Taste.
Coconut oil 2 tbsp.
For Fry and Grind Coarsely
Tamarind very small ball. (Goli size)
Coriander seeds 1 ½ Tbsp.
Fennel seeds ½ Tsp.
Roasted Peanuts 3 Tbsp.
Dry Coconut ¼ cup
Coriander leaves with stalk ½ bunch
Byadagi /Guntur Chilies 10 no.
Coconut Oil 1 Tbsp.
Mustard seeds 1 Tsp.
Chenna dhal 1 Tsp.
Urdh dhal 1 Tsp.
Curry Leaves 1 string
- Wash and cut the bitter gourd cube sizes. (if you want you can Remove the seeds ).
- Heat oil in the pan, fry all the grinding masala except coriander leaves and dry coconut.
- Grind the ingredients under for grinding, except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
- Heat the coconut oil in a kadai and add all seasonings and fry them until they change colour to golden brown.
- Now add the chopped bitter gourd and salt, sauté them for 10 mins or till slight colour change (Take care not to burn the bitter gourd).
- Now add Once the bitter gourd is fried well, add this powdered mixture to it, and sauté well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
- Now your Bitter gourd dry curry is ready to be served with hot rice.
- This curry stays for 2 days at least.
- To reduce the bitterness select bitter gourd which are less green in color and with less thrones.
- Soaking the pieces in salt water will reduce the bitterness.
- Try to slice the veggies evenly.
- You can try the similar method with vegetables like brinjal or cauliflower and potatoes too .
My Other Bitter gourd Recipes are: