Bitter Gourd Curry Recipe
Summary
Ingredients
| Onions | 2 Small | |
| 4 small bitter gourds | ||
| Grated coconut | 1/2 Cup (16 tbs) | |
| Coriander | 1/4 Cup (16 tbs), chopped | |
| Fenugreek seeds | 1 Teaspoon | |
| Black gram | 1 Teaspoon | |
| 4 Kashmiri chillies, dried | ||
| Mustard seeds | 1/2 Teaspoon | |
| Jaggery | 1/4 Cup (16 tbs) | |
| 1/4 cup tamarind pulp | ||
| Curry leaves | 2 | |
| Salt | To Taste | |
| Coconut oil or Sunflower oil | ||
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.
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.
Chef
