Is it really possible? Can bitter gourd turn sweet? Bitter gourd cannot become sweet, but with this recipe, you will convert the haters into lovers. If you are a lover of the vegetable already, then this recipe is sure to seal your love affair with it for life.
The first step to a successful stir fry is selecting the best produce. If you are a hater, but are going to try this vegetable for the first time, then choose bitter gourd with light green skin. Alternatively, you can select the tiny bitter gourd also called ‘kantola’.
So what is special about this recipe? It can be put together with minimum ingredients. Tastes like a star dish on the table. You can earn brownie points for feeding your family as healthy a vegetable as bitter gourd. Would you like to try it out too? Read on to find how we make it.
- Does not contain eggs, soya, dairy, corn, peanuts, any nut.
- Suitable for gluten intolerant and lactose intolerant people.
- Suitable for people with nut allergy also.
Preparation time – 20 minutes, Cooking time – 20 minutes, Serves –4-5.
Cookware – Knife, Cutting board, Deep fry Pan with tight fitting lid
- 3/4 cup finely chopped red onions
- 1 cup finely chopped vine tomatoes
- 1 cup finely chopped bitter gourd
- 1/2 tsp turmeric powder
- 1 heaped tsp salt
- 2 tbsp jaggery powder (optional)
- 1 heaped tsp of the most fragrant sambar powder you can find
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 tsp Urad dal
- few curry leaves
- Chop all vegetables.
- Heat a fry pan, pour oil in. Add mustard seeds, Urad Dal, and curry leaves in that order.
- When mustard seeds sizzle, add chopped onions, stir well over high flame. When the onions turn light brown, add tomatoes and fry till mushy.
- Crank up the heat, and toss in the bitter gourd, stir real quick over high flame. After 2 minutes of action on high heat, add turmeric powder, salt, jaggery powder (if using) and half of the sambar powder.
- Mix in the seasonings well, and cover with a tight lid. Lower the heat, and allow to simmer for 5-7 minutes.
- You can sprinkle a few teaspoons of water once, if the contents become too dry. Stir a couple of times in between the cook.
- The stir fry is done when it tastes soft but not mushy. Add the other half of the sambar powder and mix in well.
- You could finish it off with some chopped coriander leaves too.
- Do remember to scrape off the delicious burnt bits from the bottom of the pan, add them to your serving bowl. Those caramelised onions and tomatoes take the stir fry to blissful levels.
- Enjoy with a bowl of hot steamed rice or just by itself too.