Bitter Gourd Curry Recipe

Summary

CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Onions2 Small
 Gourds4 Small
 Freshly grated coconut1⁄2 Cup (8 tbs)
 Chopped coriander leaves1⁄4 Cup (4 tbs) (Use Fresh)
 Fenugreek seeds1 Teaspoon
 Black gram1 Teaspoon
 Kashmiri chillies4 , dried
 Mustard seeds1⁄2 Teaspoon
 Jaggery1⁄4 Cup (4 tbs)
 Tamarind pulp1⁄4 Cup (4 tbs)
 Curry leaves sprigs2
 Salt To Taste
 Sunflower oil/Coconut oil2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 893 Calories from Fat 403

% Daily Value*

Total Fat 46 g71.4%

Saturated Fat 16.4 g81.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 474.9 mg19.8%

Total Carbohydrates 118 g39.3%

Dietary Fiber 20.3 g81.3%

Sugars 80.7 g

Protein 17 g34.7%

Vitamin A 69.3% Vitamin C 262.7%

Calcium 28.3% Iron 41.7%

*Based on a 2000 Calorie diet

Directions

Clean the bitter gourds and chop them into fine pieces. Sprinkle with salt and allow them to stand for half an hour.
Chop the onions very fine and put them in a vessel with 2 tablespoons coconut oil and the curry leaves and place over a low flame. Allow to cook till soft.
Heat 2 teaspoons coconut oil in a small frying pan and gently fry the fenugreek seeds, black gram dal and the Kashmiri chillies. Remove from the fire within 2 minutes and wet grind with the fresh coconut and the freshly chopped coriander.
Squeeze all the water out of the bitter gourds.
Put the ground masala into the softened onions and fry over a low heat till well-cooked and red. Then add the cut bitter gourd and mix well. Add the jaggery and tamarind and half a cup of water. Cover and cook till the ground spices have softened. Taste for salt.
In 1 teaspoon of oil, heat the mustard seeds and the curry leaves for 1 minute. Add to the bitter gourds, cover the pan and keep aside for a few minutes before serving.
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