While most detest the bitter gourd, a few have devised ways and means to get people to eat this healthy, nutritious vegetable. The first time I tasted the dish was during a picnic with my neighbor, and I was delighted how a vegetable so bitter could taste so good. All the kids in the group simply enjoyed the dish for we had discovered a new facet to the infamous bitter gourd. So this recipe comes from my neighbor and I’ve modified it slightly to suit my taste. The flavor of the stuffing almost neutralizes the bitterness of the gourd and the shallow frying gives a nice crispy effect to the skin of the gourd.
- 4 Bitter gourds
- 3/4 cup chopped onion
- 1 cup gram flour (besan)
- 1/2 tsp chili powder
- A pinch turmeric powder
- 1 tsp Tamarind juice
- 1/2 tsp jaggery
- A pinch asafetida
- 3 tbsp grated coconut
Make slits into the bitter gourd vertically and remove the seeds.
Roast the gram flour on a low heat till you get its aroma.
Mix all ingredients, except oil and bitter gourd. Stuff the mixture into bitter gourd and tie it with cotton thread so that the stuffing doesn’t come out while cooking it. Heat oil in a heavy bottomed or non stick pan and place the bitter gourds on it. Cover the pan with a tight lid. Cook on low/medium flame for around 15-20mins. Remove the thread from the bitter gourd.
Serve hot with rotis (Indian unleavened bread)
Preparation time: 30mins