This is one of the kongunadu specialty recipes. Bitter gourds also known as bitter melons have lot of health benefits. Many won’t eat bitter gourd coz of it’s bitter taste, but if not for the taste it should be consumed once in a while for it’s health benefit. They are used in purifying blood tissues and helps in digestion and have lot more other health benefits. In Indian ayurvedic treatments, they are used to treat diabetics since they have insulin. I love bitter gourd fry which my mom makes as they are cooked in ghee and reduces the bitter taste a little. I also like this bitter gourd gravy which we often make at our houses. I added little sugar to the gravy recipe to slightly balance the bitter taste. Adjust the sugar or skip it if you don’t want it.
|Bitter Gourd||2 nos|
|Curry leaves||1 strand|
|To grind :|
|Fennel Seed||1 tsp|
|Poppy Seed||1 tsp|
|To fry and grind :|
|Coriander Seed||1 tsp|
chop onions, tomato. Slice bitter gourd. In a pan heat 1 tsp of oil, add red chili, coriander, onions. Fry the onions till golden brown. Add the choppoed tomatoed and fry till they become soft. Let it cool down, grind this and the items given in “To Grind” section all together.
In an another pan, heat oil, When hot add mustard. When the mustard crackles, curry leaves and sliced bitter gourd and fry till they are cooked. add the ground mix,salt and allow it to boil till the raw smell leaves. Add the sugar at the end.
- Tamarind juice also can be added to make variations and also to reduce the bitter taste little.
(*) This goes good with Rice. Recipe from my mom.