Authentic Bitter Gourd Recipe- Peanut & Sesame Masala Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Bitter Gourd Recipe – Peanut & Sesame Masala Curry

Introduction

Oh, bitter gourd! It gets a bad rap, doesn’t it? But trust me, when cooked right, it’s absolutely delicious. This Peanut & Sesame Masala Curry is a family favorite – a recipe my grandmother passed down, and one I’ve tweaked over the years to make it just perfect. It’s a little bit of work, but the complex flavors are so worth it. It’s a comforting, flavorful dish that’s surprisingly addictive. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average bitter gourd dish. The peanut and sesame paste adds a richness and depth of flavor that beautifully balances the bitterness. The tangy tamarind ties everything together, creating a curry that’s both satisfying and good for you. Plus, it’s a fantastic way to explore the diverse flavors of Indian cuisine!

Ingredients

Here’s what you’ll need to make this amazing curry:

• 1 kg bitter gourd (karela)
• 2 tbsp red chili powder (adjust to your spice preference!)
• ?? tbsp turmeric powder (about 1 tsp)
• 2 onions
• 1 tbsp roasted coriander powder
• ?? cup thick tamarind extract (about 1/2 cup)
• ?? cup thin tamarind extract (about 1/4 cup)
• 4 tbsp dry coconut powder
• 3 tbsp sesame seeds
• ?? cup whisked curd (about 1/2 cup)
• 10 curry leaves
• 5 tbsp peanuts
• 4 garlic cloves
• 4 tbsp oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients!

• Bitter Gourd: You can use any variety of bitter gourd you like. The Indian variety is most common, but Chinese or baby bitter gourds work well too – they tend to be less bitter.
• Tamarind: Tamarind is key to that lovely tang. I prefer using tamarind paste, but you can also use tamarind pulp. Just adjust the quantity accordingly.
• Sesame Seeds: Toasting the sesame seeds really brings out their nutty flavor. Don’t skip this step!
• Peanuts: These add a wonderful texture and richness to the masala. I like to use raw peanuts and roast them myself, but pre-roasted peanuts work in a pinch.
• Turmeric & Chili Powder: Feel free to adjust these to your liking. Kashmiri chili powder will give you a vibrant color with less heat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep the bitter gourd. Trim the ends, scrape off the skin (this helps reduce bitterness), and slice them vertically. Scoop out the seeds and give them a really good rinse.
2. Now, in a pot, cook the bitter gourd with the thin tamarind extract, whisked curd, salt, and turmeric powder. Cover it and let it simmer until the bitter gourd is tender and most of the moisture has evaporated.
3. While that’s cooking, let’s make the peanut and sesame paste. Dry roast the peanuts and sesame seeds until they’re golden brown and fragrant. Let them cool, then peel the peanut skins.
4. Fry the sliced onions in oil until they’re beautifully golden brown. Let them cool, then blend them with the roasted peanuts, sesame seeds, coconut powder, garlic, and coriander powder into a smooth paste. Add a little water if needed to get the right consistency.
5. Once the bitter gourd is cooked, fry it in a little oil until it’s lightly browned. Set it aside.
6. In the same pan, add more oil and fry the masala paste with the curry leaves, red chili powder, turmeric powder, and salt. Cook until the oil starts to separate from the masala – this is a sign it’s ready!
7. Add the fried bitter gourd to the masala and coat it evenly.
8. Pour in the thick tamarind extract and 3 cups of water. Bring it to a boil, adjust the salt to your taste, and then simmer, covered, for about 15-20 minutes, or until the gravy has thickened to your liking.
9. Serve warm with a big bowl of fluffy steamed rice.

Expert Tips

• Reducing Bitterness: Salting the sliced bitter gourd and letting it sit for 30 minutes before cooking helps draw out some of the bitterness. Rinse well before using.
• Masala Consistency: If your masala paste is too thick, add a splash of water while frying.
• Don’t Overcook: Overcooked bitter gourd can become mushy. Aim for tender-crisp.

Variations

• Vegan Adaptation: Simply skip the curd! You can add a tablespoon of cashew paste for extra creaminess.
• Spice Level Adjustment: Adjust the amount of red chili powder to suit your taste. Start with less and add more as needed.
• Regional Variations: In Maharashtra, they often add a touch of jaggery to balance the bitterness. In Karnataka, you might find a version with a little bit of asafoetida (hing).
• Festival Adaptations: This curry is often made during Onam in Kerala and Gudi Padwa in Maharashtra as part of the festive feast.

Serving Suggestions

This curry is best served hot with steamed rice. A side of cooling yogurt or raita is also a great addition. You can also serve it with roti or paratha.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is bitter gourd good for diabetes? Yes, bitter gourd is believed to have properties that can help manage blood sugar levels. It’s often included in diabetic-friendly diets.
• How do I reduce the bitterness of bitter gourd? Salting and rinsing, scraping the skin, and using a good balance of spices all help reduce the bitterness.
• Can I use pre-made peanut and sesame paste? You can, but the flavor won’t be quite as fresh and vibrant. Making it from scratch is highly recommended!
• What is the best type of tamarind to use for this recipe? Tamarind paste is the most convenient. If using pulp, make sure it’s good quality and adjust the quantity accordingly.
• Can this curry be made ahead of time? Yes, you can make the curry a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.