Bitter Gourd / Bitter Melon fry

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Bitter Gourd Fry 





Ingredients for the fry

3 cup Bitter gourd, de-seeded, diced 

1 tsp turmeric 

1 tsp chili powder 

1 tbsp Tamarind paste

1 tsp jeera/ Cumin 

1 tsp hing / asafoetida 

1.5 tbsp curry powder 

2 tbsp Sesame oil

1/2 cup water

Salt to taste 


Ingredients for the curry powder 

1 tbsp chana dal 

1/2 tbsp urad dal 

1 tsp jeera 

1/2 tsp methi seeds (fenugreek)

2-3 dry red chilies 


Procedure 


This recipe does not remove the bitterness of the bitter gourd. If your family doesn’t like bitter taste, soak the cut bitter gourd in salted warm water for 10 minutes. Squeeze the vegetable out and set aside. Continue with the remaining steps as is. 


  1. Dry roast all the curry powder ingredients on a medium flame. Once golden brown, remove from flame and let it cool. Grind after it cools to avoid any oils being released. This is more powder than what’s necessary. You can store the rest in an air tight container for up to a month. It’s great on potato roast as well. 


  1. In a heavy bottom sauté pan, heat the oil. Sauté the bitter gourd, with a sprinkle of salt. Keep sautéing on low flame. Only crisp. It does not take a lot of oil. Just a lot of patience. 


  1. Mix in the turmeric, chili powder, curry powder, cumin, hing and roast for another 5 minutes on medium to low flame. 


  1. Mix the tamarind paste into the 1/2 cup water almost like a slurry.  Gently pour the tamarind liquid in.  Sauté on low until completely dry. 



Enjoy with rice and ghee. Or just plain!  

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