o Bitter Gourd 1/2 pound
o Chilly Powder: 2 tsp
o Coriander Powder: 1 tbsp
o 1 inch ginger diced or grated
o 1 med onion diced
o 1 tsp mustard seeds, 1 tsp cumin seeds, 1 sprig curry leaves, 1 pinch Hing
o Cut Bitter Gourd into half, scoop out the inside white pith, but you can keep the seeds as they come out crunchy in this dish. Dice into small pieces
o Soak in hot water with salt and 1 tsp turmeric for 15 mins; then squeeze out the liquid and set aside.
o Fry mustard, cumin seeds, curry leaves, Hing in oil. When mustard seeds pop, add onions and sauté. Add Ginger to onions.
o Add coriander powder and chili powder
o Add bitter gourd; cover for about 10 mins until it is cooked
o Then uncover and cook in high until the veggies caramelize and become crispy
o When it is almost done, add Jaggery or Sugar and some lemon juice
o You can also substitute 1 tbsp of tamarind instead of the lemon juice at the time you cook the vegetable.
This curry is bitter, spicy, tangy and sweet at the same time. This is a fine accompaniment to rice dishes.
Bitter Gourd aka Karela that you can get from Indian markets is a spiky green vegetable. This link shows the differences between the various varieties of this vegetable.
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