Bitter gourds are good source of vitamins, minerals especially vitamin A, B1, B2, C and iron and has dietary fiber. It is low in calories and has lot of medicinal properties . It is said to be very useful in case of diabetic and also helps in treating blood disorders. It helps to improve the immune system and increases body’s resistance against infection. So do not ignore this vegetable because of its bitter taste. Now to the simple recipe – Bitter gourd curry. It tastes great with chapatti, roti and goes well as a side dish for rice. It is know as Karela in Hindi and pavakkai in tamil. Today we will learn how to make bitter gourd curry following this easy recipe with step wise pictures.
Bitter gourd Curry
Now that Valentine’s Day is nearing, I thought of presenting all the dishes I post till Feb 14 th with the theme LOVE. This is just to add fun ….
Cut bitter gourd into round shapes. Remove the seeds. You can use the seeds if they are tender.
Take tamarind extract and keep it aside.
Heat oil in a kadai or small pressure cooker, add mustard seeds, asafoetida, red chillies and curry leaves. When mustard splutters, add chopped onion and sauté until they turn transparent.
Then add tomatoes, chilli powder, turmeric powder, coriander powder and sauté until tomatoes become a little soft.
Add bitter gourd pieces and sauté for another 5 minutes. Add salt and diluted tamarind extract.
Close the cooker and pressure cook for 1 whistle. If you are making the curry in a kadai, cook covered stirring in between until the vegetable is soft. It will take a longer time than pressure cooker.
Once the pressure subsides, open the cooker, mix the contents well and simmer for 5 minutes. If there is water, cook until the water evaporates. I added a tsp of my vegetable curry powder to give more flavor to the curry. Garnish with coriander leaves.
Serve as an accompaniment for rice or chapati. Enjoy preparing this easy and healthy bitter gourd sabzi.
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