Bitter Gourd… the most infamous vegetable. Most people I know literally hate it. I somehow like its bitter taste. A simple curry served with rasam or curd rice is my all time favorite. But this coconut based curry is not so simple but it’s creamy and tasty. I can hear many asking, bitter gourd..tasty? Trust me… it is. I learned this recipe from a cookbook I have and it is a favorite even with the bitter gourd haters 🙂
Bitter Gourd – 250 gms
Onion – 1 medium sized
Tomato – 1 big sized
Green chillies – 2
Grated Coconut – 3/4 cup
Tamarind extract – 2 tbsp
Turmeric powder – 1/4 tsp
Chilli powder – 1 tbsp
Salt to taste
Oil – 1 tbsp
Mustard – 1 tsp
Fenugreek – 1/4 tsp
Curry leaves – few
- Finely chop the onion and tomato. Slit the green chillies. Cut the bitter gourd to thin round slices.
- Heat oil in a pan, add the mustard. Once it crackles, add the fenugreek, curry leaves and the onion. Saute until the onion is transparent.
- Add the sliced bitter gourd and saute until they are golden.
- Now add the turmeric powder and chilli powder and stir for a minute or two.
- To this, add the chopped tomato and slit green chillies. Keep the flame to low and let it cook until the tomatoes are soft.
- While the veggies are cooking, grind the coconut along with water.
- Extract milk from the ground coconut, i.e, you squeeze out the milk using a strainer. This is called the first milk of coconut. Keep this aside. Do not discard the residual coconut. Add more water and grind it again. Extract milk again. This is the second milk from coconut.
- To the second milk, add the tamarind extract and mix well.
- Add this mixture to the veggies and add salt.
- Cook until the bitter gourd is well cooked and the curry is nice and thick.
- Now add the first milk of coconut and stir.
- Let it boil just once and switch off the flame. Serve this creamy curry with steaming hot rice.