Sunday, January 23
01:00 PM

Bitter delights

2 Mar 2021

Bitter gourd may not be everyone’s favourites but they are indeed packed with nutrients and are exceptionally beneficial for regulating blood sugar levels. While most pass by the supermarket vegetable counter lined with bitter gourd without taking a second glance, some actually go on a hunt to bring home this vegetable that can be effectivley used to churn out bitter delights. And if you follow the right recipes, you’d realise, they are actually not quite bitter. Check out these recipes that will make you fall in love with bitter gourd:


Bitter Gourd with Prawns


4 medium sized bitter gourd – halved and cut into slices

1 onion – chopped

1 tomato – chopped

8-10 large cloves of garlic – chopped

2tsp julienned ginger

20 curry Leaves

3-4 green chillies – chopped

A sprig of mint leaves

1tsp cumin seeds

1tsp mustard seeds

1tsp turmeric powder 

2tsp coriander powder

1 cup prawns – peeled, deveined

1tbsp sugar

Salt- to taste

Juice of one lemon

2 tbsp oil


Sprinkle salt generously on the chopped bitter gourd and leave it for 20 minutes. Then squeeze out all the water from it. This will reduce its bitterness.

Heat 2tbsp oil in a pan. Add cumin, mustard seeds to the hot oil. Add the mint and curry leaves, followed by the ginger, garlic and onion. Fry till the onion is translucent. Add the tomatoes, chillies and the dry masala powders, stir for a second and add about 2tbsp water. Cook this till the raw smell of the masalas go away – about 1 minute.

Add the prawns and coat them in the masala. Then add the bitter gourd and mix thoroughly. Add salt to taste, sugar, lime juice and a little water to the vessel. Cook on a low flame, stirring occasionally till the bitter gourd is cooked through. Serve hot with rotis or rice.


Stuffed bitter gourd

  1. Ingredients

4-6 small bitter gourds
2-3tbsp oil

For the stuffing
½ cup gram flour
2tbsp crushed Roasted Peanuts
1tsp minced Garlic 
1tsp coriander Powder
½tsp red chilli powder
¼tsp turmeric powder

1tsp garam masala
1tsp amchoor powder
A pinch of asafoetida
2tsp oil
Salt – to taste

½ tsp sugar

  1. Method

Trim the ends of the bitter gourd and roughly scrape the skin. Then slit it in the middle, lengthwise, without cutting till ends, and scoop out the seeds. Set aside. Now, roast the gram flour on a low flame – about 2 minutes and remove it into a mixing bowl. Let it cool down. Add crushed peanuts, garlic, coriander powder, garam masala, turmeric powder, red chilli powder, amchoor powder, asafoetida, sugar, salt and oil in it. Mix all ingredients properly to make the mixture for stuffing.
Now stuff the mixture into the each prepared bitter gourd using a slender poon. You can tie them up with a string after stuffing them. Heat the oil in a pan and place the stuffed bitter gourds in it. Cover the lid and cook on medium flame till tender. You may turn it on sides after every 2-3 minutes for  even cooking. When golden brown, remove to a plate, remove the threads and serve with rotis or with dal and rice.


Bitter Gourd Curry


2 medium sized bitter gourd – washed and cut into rings (without seeds)

2tsp tamarind pulp

2tsp tomato paste

1 onion – sliced

2 green chillies – slit

1tsp red chilli powder

1tsp coriander powder

½tsp turmeric powder

½tsp garam masala

½tsp cumin powder

2tbsp roasted rice

1tsp fenugreek seeds – roasted

1 sprig curry leaves

1tsp julienned garlic

1tsp julienned ginger

1tbsp oil

1tsp mustard seeds

2tbsp grated jaggery

¼tsp asafoetida

Salt – to taste

4 cups water


Grind the roasted fenugreek and roasted rice to a fine powder and set aside. In a sauce pan, boil four cups of water, and add the bitter gourd slices, onion, green chillies, ginger, and garlic. Let it boil for 2 minutes. Then add the red chilli powder, turmeric, garam masala, coriander powder, cumin powder, and continue boiling on medium flame till bitter gourd slices are tender. Now add the tamarind pulp, tomato paste, jaggery, salt to taste, and the roasted fenugreek-rice powder. Mix well and cook for 2-3 minutes on low flame. Remove from fire. For tempering the curry, heat the oil in a fry pan, add the mustard seeds, curry leaves, and asafoetida. When the mustard crackles, add this oil mixture over the curry and mix well. Serve hot with rice or rotis.

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