I do have a few strange taste buds which happen to love bitter gourd…
The name of this vegetable says it all, it’s terribly bitter. Don’t even think of eating this vegetable raw. However, this bitter vegetable is packed with amazing nutrients and is excellent for those with diabetes. Juice of bitter gourd has been used as a home remedy for many diseases.
If you are diabetic, you should seriously consider including bitter gourd in your diet as bitter gourd contains a hypoglycemic compound that helps in lowering the sugar levels in blood and urine. The most effective way is to drink bitter gourd juice in the morning on empty stomach to keep the diabetes in control. I know it sucks, but you have to do it for the sake of your health.
Bitter gourd is widely available in India. A variety of dishes are made with it regardless of its bitterness. When my mom makes bitter gourd at home, she used to cook it in such a way that the bitterness of this vegetable was balanced off by adding tamarind juice and jaggery to it.
The amazing thing about this dish is that you’ll get to enjoy all possible tastes from this dish: bitter, sweet, tangy, and spicy.
Bitter Gourd Curry, My Mom’s Recipe
Ingredients:
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, halved- 2
- Curry leaves- 10 leaves
- Onion, chopped- 1 (or use 4 shallots sliced)
- Tomatoes, chopped- 1
- Bitter gourd, diced- 2 cups
- Chili powder- 1 tsp (for less heat add Kashmiri chili powder)
- Turmeric powder- 1/4 tsp
- Cumin powder- 1 tsp
- Tamarind juice, fresh- 1/2 cup, soak 2-inch slice tamarind in 1/2 cup warm water
- Jaggery or palm sugar- 1 tbsp
- Water- 1 cup
- Salt- 1 1/2 tsp
Instruction:
- If using fresh tamarind: soak 2-inch slice tamarind in 1/2 cup lukewarm water for 5 minutes, squeeze the tamarind in water to extract the juice out of it using your fingers. Strain the juice and discard seeds and skin. Keep it aside.
- Remove the seeds from the bitter gourd & dice them.
- Place a wide pan over medium heat, add oil, let turn hot.
- Add mustard seeds, let splutter.
- Add dried red chilies & curry leaves, saute for a few seconds.
- Add the onion, season with 1/2 tsp salt. Saute for a minute.
- Let the onions turn translucent.
- Add the tomatoes, cook till they are mashed up.
- Now, add the diced bitter gourd along with 1/2 cup water & cook covered till the bitter gourd turns soft.
- After the bitter gourd turns soft, add chili powder, turmeric powder, cumin powder & salt. Combine well & cook for a minute.
- Add the tamarind juice, combine well & cook for 2 minutes.
- Add jaggery, combine well.
- Add 1/2 cup more water, mix well.
- Cover the pan with the lid, cook for 5 minutes.
- Taste and add more jaggery if it’s too bitter.
- This dish will be slightly bitter, however, jaggery & tamarind added will impart a sweet & tangy taste.
- Take the pan off the heat.
- Transfer to a serving bowl.
- Serve as a side dish along with rice or chapati.
Tips:
- Bitter gourd is available in all Indian stores, if not fresh you will always find frozen ones.
- Remove the seeds from the bitter gourd, otherwise, it will be very bitter.
- Jaggery and tamarind juice will impart a sweet and tangy taste to this dish.
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, halved- 2
- Curry leaves- 10 leaves
- Onion, chopped- 1 (or use 4 shallots sliced)
- Tomatoes, chopped- 1
- Bitter gourd, diced- 2 cups
- Chili powder- 1 tsp (for less heat add Kashmiri chili powder)
- Turmeric powder- ¼ tsp
- Cumin powder- 1 tsp
- Tamarind juice, fresh- ½ cup, soak 2-inch slice tamarind in ½ cup warm water
- Jaggery or palm sugar- 1 tbsp
- Water- 1 cup
- Salt- 1½ tsp
- If using fresh tamarind: soak 2-inch slice tamarind in ½ cup lukewarm water for 5 minutes, squeeze the tamarind in water to extract the juice out of it using your fingers. Strain the juice and discard seeds and skin. Keep it aside.
- Remove the seeds from the bitter gourd & dice them. I've taken 3 medium-sized bitter gourds
- Place a saucepan over medium heat, add oil, let turn hot.
- Add mustard seeds, let splutter.
- Add dried red chilies & curry leaves, saute for a few seconds.
- Add the onion, season with ½ tsp salt. Saute for a minute.
- Let the onions turn translucent.
- Add the tomatoes, cook till they are slightly mashed up.
- Now, add the diced bitter gourd along with ½ cup water & cook covered till the bitter gourd turns soft.
- After the bitter gourd turns soft, add chili powder, turmeric powder, cumin powder & salt. Combine well & cook for a minute.
- Add the tamarind juice, combine well & cook for 2 minutes.
- Add jaggery, combine well.
- Add ½ cup more water, mix well.
- Cover the pan with the lid, cook for 5 minutes.
- Taste and add more jaggery if it's too bitter.
- This dish will be slightly bitter, however, jaggery & tamarind added will impart a sweet & tangy taste.
- Take the pan off the heat.
- Transfer to a serving bowl.
- Serve as a side dish along with rice or chapati.
Remove the seeds from the bitter gourd, otherwise, it will be very bitter.
Jaggery and tamarind juice will impart a sweet and tangy taste to this dish.
