Bitter Gourd in Tamarind Curry
Published February 14, 2013 | Written by The Healthline Editorial Team
Bitter gourd is often overlooked in the kitchen, because of its bitter and unappealing flavor. But diabetics, anemic people and those suffering from arthritis or any skin disease can benefit immensely from eating bitter gourd. Here is a recipe that transforms the bitter gourd in to better gourd. Enjoy!
|Serving size:||1 cup|
|Calories per serving:||77|
|Total Fat 3.7g||6%|
- 8 ounces bitter gourd; cut in to paper-thin slices
- 4 baby onions; peeled and chopped
- 2 inch piece of ginger; finely chopped
- 1/4 cup of tamarind pulp
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder;
- 1/4 cup of grated coconut
- 4 cups of water
- 1/2 teaspoon of salt
- 4-6 curry leaves
- 2 tbsp of olive oil
Step by Step:
- Take a shallow pan / Kadai and add 1/2 tbsp of oil to it. When the oil is hot, add the bitter gourd slices and fry them until crisp and dry. Drain and keep these aside.
- Now add the baby onions, grated coconut, chili powder, turmeric powder, salt and sauté well. Continue sautéing until the coconut turns reddish brown. Once this stage is reached, switch off the flame and allow to cool for 3 minutes. Blend all the ingredients into a thick paste.
- Now take another pan, add the remaining oil and mustard seeds to the oil and allow completion of crackling. Add the ginger and sauté for 1 minute. Now add the paste and sauté well for 3-5 minutes, until the oil begins to separate.
- At this point add the turmeric pulp, water and curry leaves and cover with lid. Let it cook nicely for 5 -6 minutes on medium flame. After the gravy has become thicker, add the fried bitter gourd pieces and cook on high flame for 2 minutes.
- Serve hot with hot Rotis / Phulkas.