The story of my bittergourd masala is one of my favourites. Bittergourd has been one of the least favourite vegetables in my family so I was always hesitant to cook with it. I finally decided I was neglecting it, and began experimenting with it as a challenge to myself. The first recipe I tried was this, to mask the bitterness of the vegetable with this masala. I could hardly believe it when my younger daughter, who refused to eat it before, began asking me to prepare it because of how much she loved it. It’s a very rich dish which is sure to turn anyone into a bittergourd fan.
How to make bittergourd masala in 3 steps?
- Marinate bittergoud and fry.
- Roast and grind peanuts, sesame, bengal gram, black gram, chilli, pepper and coriander.
- Saute onions, garlic, tomato puree and powdered spices. Add fried bittergourd and simmer.
What to serve with?
A very versatile dish, it makes for a great meal with plain rice, methi roti and plain chapathi as well.
Check out other veg recipes like sambar and chana masala!
Bittergourd Masala / Bittergourd Gojju
Ingredients
For Marinating and Frying
For Curry Base
For Roast and Grind
Instructions
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Prepare the bittergourd- Wash it thoroughly and slice into thin rounds. Add salt, turmeric, and chilli powder. Rub well and let it marinate for 20 minutes.
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Prepare the spice powder - Meanwhile, dry roast peanuts. Once peanuts are almost roasted, add the rest of the ingredients except red chillies and roast until aromatic. Switch off the flame and add dried red chillies. Fry for 1 to 2 min. Transfer to the jar of the mixer. Cool for few minutes and grind to a fine powder.
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After resting, squeeze out excess water. In a skillet, add oil and shallow fry until browned and crisp. Remove and keep aside.
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Make the curry base - To the same pan and skillet, add oil if needed. Add sliced onions until light brown, add crushed garlic and prepared spice powder. Saute for 2 minutes, then add tomato puree. Cook until oil begins to leave the sides of the pan.
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Add fried bitter gourd and tamarind water. Simmer for 6 to 8 min until bittergourd absorbs all the flames. Adjust The curry will be thick, rich, nutty, spicy and slightly tangy.
Note
Blanching tomatoes - Wash the tomatoes and mark an 'X' on the bottom of the tomatoes with a sharp knife. Place tomatoes in a saucepan. Add enough water to cover the tomatoes. Boil until the skin of the tomatoes start to peel. Take out the tomatoes and plunge in ice water. Drain, peel the skin and roughly chop. Grind the chopped tomatoes into a fine puree. (I often skip plunging the tomatoes in iced water, I drained the boiled tomatoes and peel the skin once it cools down.)
