250 gms bitter gourd; washed, chopped and rubbed with some salt and vinegar. Keep in the sun for an hour. Wash after that and keep in a sieve.
1 large onion; chopped finely
2 jalapenos; chopped roughly
3-4 spring onions; chopped roughly (the white and about 2 inches of the thick green)
1-2 green chilies crushed with a tsp of cumin and a big pinch of asafoetida
Salt to taste
1/2 tsp chaat masala or a generous squeeze of lime
Heat some oil in a pan. Add the onions and stir fry till pinkish or lightly browned. Add the bitter gourd, salt and the green chilies-cumin-asafoetida mixture. Stir fry on medium heat till the bitter gourd is almost done (don’t overcook; some crunch is good) Tip in the spring onions and give a quick stir. Sprinkle chaat masala or squeeze half a lime, mix everything and serve with chapati. This is a quick recipe that goes equally well as an accompaniment with rice and lentils.
- Bitter gourd is a rich source of vitamins and minerals
- It is high in magnesium, potassium, iron, calcium, Vitamin A & C
- It is loaded with anti-oxidants and has anti-inflammatory properties
It is not easy to cook a delicious recipe with this vegetable.
Gosh!!!! This is the most cringe worthy myth/assumption. In fact, it is one of the easiest vegetable to cook once you are accepting of it. There are several recipes to suit as many taste-buds as there are. There’s the sweet and sour version, then there’s the no onion, no garlic version. It can be cooked with lentils, with other proteins like mince meat and lamb, it can be stuffed with achaar masalas and grilled on a piping hot tava- the possibilities are endless. It is a versatile vegetable and as a family we love it and that includes my 11 year old boy 🙂
Do give this recipe a try. You won’t regret!