Hello Friends!
Today I’m going to share the Bitter Gourd recipe with you all. The name suggests bitter guard be a bitter recipe but actually, it is not. Most people avoid eating bitter guard thinking its inherent taste would be bitter which actually is but there are ways we can take down its bitterness.
This recipe is my mom’s recipe. I didn’t like it initially but the first time I ate it, I was in love with bitter gourd and having it since then. The recipe includes potato, onion, bitter gourd, and a few Indian spices. The best part of this dish is that it can stay in your fridge for about 2-3 days. This is a very flavourful recipe and I’m sure you will love it.
Let’s see how we make it.
Servings
3 Persons
Kitchen Standing Time
15 minutes
Ingredients
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Bitter Gourd | 250 gms |
| 2. | Onion | 3 Units |
| 3. | Potato | 2 Units |
| 4. | Salt | As per taste |
| 5. | Red Chilli Powder | 1 TBSP |
| 6. | Turmeric Powder | 1 TBSP |
| 7. | Corainder Powder | 1 TBSP |
| 8. | Garam Masala | 1 TBSP |
| 9. | Dry Mango Powder | 1 TBSP |
| 10. | Mustard Oil | As per choice |
Method
Step 1: Peel off all the bitter gourds and place a cut vertically, across the length of each bitter gourd. Fill some salt in each bitter gourd and keep aside for about 2 hours. Now wash them allow them to dry for 30 minutes.
Step 2: Take a bowl. Add all the spices in the bowl along with 1 TBSP mustard oil and mix well. Now stuff this spice mixture into each bitter guard.
Step 3: Take some mustard oil in a pan. Add the bitter gourds to the pan and shallow fry them until light brown.
Step 4: Meanwhile, cut the onion and potatoes into slices. Potatoes should not be very thickly cut but onions should be like bigger pieces.
Step 5: Take the bitter gourds out in a bowl and to the leftover oil, add potatoes and onions and the remaining masala mixture. Mix well and cover with a lid. Allow them to cook until the potatoes are nicely done.
Step 6: Add the bottle gourds to the pan and give it a good mix.
Step 7: Serve hot with chapatis.