Bitter Gourd Curry
Bitter Gourd Curry is a vibrant and flavorful dish that celebrates the unique taste of this nutrient-rich vegetable while mellowing its natural bitterness through expert preparation. In this curry, tender slices of bitter gourd are infused with a medley of spices—like cumin, turmeric, and coriander—and simmered in a creamy coconut milk base. The addition of fresh tomatoes and aromatics such as garlic and ginger deepens the flavor profile, making it an irresistible option for both health-conscious eaters and lovers of bold, authentic cuisine. Perfectly balanced and beautifully garnished with fresh coriander, this curry pairs wonderfully with steamed rice or warm flatbreads. Packed with both taste and health benefits, it’s the perfect comfort food for those seeking to explore the delicious possibilities of this often-overlooked vegetable.
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Recipe Information
Ingredients
- 2 medium-sized Bitter gourds
- 1 teaspoon Salt
- 3 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 3 crushed Garlic cloves
- 1 teaspoon, grated Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 large, chopped Tomato
- 1 cup Coconut milk
- 1 cup Water
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Wash the bitter gourds thoroughly, slice them in half lengthwise, and remove the seeds. Cut them into thin slices.
Place the slices in a bowl, sprinkle with salt, mix well, and let it sit for 15 minutes to reduce bitterness.
After 15 minutes, rinse the bitter gourd slices under running water and drain them.
Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds; allow them to crackle.
Add the chopped onion, garlic, and grated ginger to the pan. Sauté until the onions turn golden brown.
Stir in turmeric powder, red chili powder, and coriander powder, and cook for a minute.
Add the chopped tomato and cook until it turns soft and mushy.
Add the prepared bitter gourd slices to the pan. Mix well to coat the slices with the spice mixture.
Pour in the coconut milk and water, stirring to combine. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the bitter gourd is tender.
Check seasoning and adjust salt if necessary.
Garnish with chopped fresh coriander leaves before serving.
Serve hot with rice or flatbreads.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 47.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
