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
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