People think of bitter gourd as a bitter vegetable and don’t like to eat it. I had a similar notion unless I tasted what my mom made and I was thrown back to find out it was not so bitter after all. Yes, there’s a tint of bitterness but overall the good taste it bears subsides the bitterness if the gourds.
Bitter gourd is a very healthy vegetable too. Apart from all the nutrients it has, it is believed to purify the blood and remove any infections.
This recipe is from my mom. She prepared bitter gourd using a spiced filling and add potatoes and onions to balance the taste.
Let’s see how we make it.
Kitchen Standing Time
|1.||Bitter Gourd||250 gms|
|4.||Dried mango powder||2 TBSP|
|5.||Coriander Powder||2 TBSP|
|6.||Red Chilli Powder||1.5 TBSP|
|7.||Turmeric Powder||2 TBSP|
|9.||Mustard Oil||1/2 Cup|
Step 1: Wash and peel off the bitter gourd’s skin. Put a vertical slit and fill with salt. Keep aside for 2 hours, wash with water and then allow them to dry.
Step 2: In a bowl, mix all the spices and add 1 TBSP mustard oil. Mix well.
Step 3: Now fill each of the bitter gourds with the spice mix prepared. Use about 50% of the spices to fill them.
Step 4: Heat mustard oil in a pan and shallow fry the bitter gourds until they turn to black brown. Use low flame only.
Step 5: Once done, take them out in a bowl and add the sliced onion and potatoes to the pan.
Step 6: Add the remaining spice mix to the pan and mix well. Cover with a lid and allow them to cook unless the potatoes soften.
Step 7: Add the bitter gourds as well and cook for another 5 minutes on low flame.
Step 8: Transfer to a bowl. Serve hot with chapatis.
You can consume this vegetable in 3-4 days, it doesn’t go stale. Enjoy your meal!