Bitter Gourd Curry

Bitter gourd is one of the healthiest but a very bitter vegetable that gives us enormous health benefits. Many especially children don’t prefer this vegetable due to its strong bitter taste, but for a good health point of view, “Bitter is Better”.  Generally, our tolerance for bitterness is very less. We need to nurture the habit of having bitter foods once in a while for our own betterment, for that, bitter gourd is the good choice.

Bitter gourd can be made in numerous ways, this is a curry version of the vegetable, which can be a suitable side dish for any sambar/ kozhambu/ rasam/ or even simple curd rice. If too much bitter taste is not preferred in the curry, we can reduce the bitterness of the vegetable through any of the methods below and then start cooking it.

Health Benefits of Bitter Gourd:

1. It contains a hypoglycemic compound which is highly beneficial in lowering blood sugar levels in blood and urine and hence a very diabetic-friendly dish.
2. The high beta-carotene & other properties in this vegetable help alleviate eye problems and improve eye sight.
3. Used in the treatment of hangover owing to its alcohol intoxication properties.
4. Immune booster.
5. Helps in weight loss.
6. Reduces hypertension.

Tips for removing Bitter Gourd Bitterness:

1. Soak or boil the bitter gourd in tamarind water for 15-20 minutes & strain the water and wash the vegetable thoroughly in running water and then use it for cooking.
2. Soak the bitter gourd in rice-washed water (Whey water) for 30 minutes and strain the water and wash the vegetable thoroughly in running water and then use it for cooking.
3. Sprinkle 1-2 tsp of salt on the chopped bitter gourd and mix with hand well and allow it to rest for 30 minutess and then squeeze the water out of the vegetable & wash it once and then use it for cooking.
4. Don’t use the bitter gourd with bright red seeds, it could be bitterer. Use the ones that have white seeds inside for less bitterness.

English Name: Bitter Gourd / Tamil Name : Pavarkai / Hindi Name : Karela

Pre-requisite:

Pressure cook toor dhal for 1 to 2 whistle only, until they are 70% cooked (no need to completely cook it), the dhals should be little separate to look at.

Method:

1. In a kadai/non-stick pan, season as given. When the dhal start spluttering and the cumin seeds starts turning light brown, add the red chilly powder and immediately quick stir for few seconds.

2. Add the chopped onion and mix well, until the onions are coated with the chilly powder well. Cook for a min or two.

3. Add the chopped tomatoes and cook for3-4 minutes until they soften.

4. Add the chopped bitter gourd and mix well. At this stage add required salt too. Add ½ to ¾ glass of water and cook the vegetable until it is cooked and the water is completely evaporated. (If required, add little more water and cook further).

5. Once the bitter gourd turns soft, add the cooked toor dhal and mix well.

6. Add the coconut and give a good mix and remove.

Relish this bitter gourd curry goes very well with any sambar or kozhambu.