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Bitter Gourd Curry Recipe
|Freshly grated coconut||1⁄2 Cup (8 tbs)|
|Chopped coriander leaves||1⁄4 Cup (4 tbs) (Use Fresh)|
|Fenugreek seeds||1 Teaspoon|
|Black gram||1 Teaspoon|
|Kashmiri chillies||4 , dried|
|Mustard seeds||1⁄2 Teaspoon|
|Jaggery||1⁄4 Cup (4 tbs)|
|Tamarind pulp||1⁄4 Cup (4 tbs)|
|Curry leaves sprigs||2|
|Sunflower oil/Coconut oil||2 Tablespoon|
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
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.