Bitter Gourd Sabzi

Bitter Gourd Sabzi

I personally love Bitter Gourd with its slight bitter after taste. This is a very different way of making it. This is a Bengali recipe and it goes best with white rice. Do try it and let me know. 

Just tag me on Instagram at @simrun.chopra

You can also find the step by step process shots for this recipe here


  • 4 big bitter gourd (cut into thin circles without removing skin )
  • 1/2 tsp onion seeds(kala jeera/kalonji)
  • Few slitted green chillies
  • 1 tsp whole black mustard
  • 1 1/2 tsp poppy seeds (khuskhus)
  • Pinch of turmeric powder
  • Salt to taste
  • 1/2 tsp sugar
  • 2 tbsp refined oil/mustard oil

  • Wash and cut the bitter gourd in thin round slices along with the skin. 
  • Soak the mustard and poppy seeds in a little water for about 30 mins.
  • Add the soaked seeds along with 1 green chili, and salt. Grind to a fine paste.
  • Warm the oil in a kadhai
  • When the oil is warm add the onion seeds. Once it starts spluttering add in the cut bitter gourd
  • Stir fry till the bitter gourd is nearly cooked and has turned a little brown
  • Add few slitted green chillies according to taste along with a pinch of turmeric powder and salt
  • Add the mustard and poppy seed paste and mix it in well
  • Add 1/2 cup of water and the sugar and mix it in
  • Cook on low flame for 5-7 minutes or till the bitter gourd is done
  • Serve hot with rice

Notes : 
1. Paste : while making the paste ensure you add the green chilli, this ensures the paste does not become bitter. 

2. Mustard oil : if you are using mustard oil you will have to heat it till it releases smoke. Reduce or switch off the flame to let the oil cool down a bit before adding the onion seeds 


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