Authentic Bitter Gourd Recipe- Tamarind Jaggery Indian Stir-Fry

Last Updated on 6 months ago by Neha Deshmukh

Authentic Bitter Gourd Recipe – Tamarind Jaggery Indian Stir-Fry

Hey everyone! If you’re anything like me, you might have a slightly…complicated relationship with bitter gourd (karela). It’s one of those vegetables that people either love or avoid like the plague! But trust me on this one – when prepared right, it’s absolutely delicious. This tamarind jaggery stir-fry is a family favorite, and it completely transforms the karela, making it a flavorful, addictive side dish. I first made this when I was trying to impress my mother-in-law, and it was a huge hit!

Why You’ll Love This Recipe

This isn’t your average bitter gourd recipe. The magic lies in the sweet and tangy tamarind-jaggery sauce, which beautifully balances the inherent bitterness. The spices add a lovely warmth, and the frying gives the karela a delightful texture. It’s a little bit of work, but the end result is so worth it. Plus, it’s a fantastic way to sneak some healthy greens into your diet!

Ingredients

Here’s what you’ll need to make this amazing bitter gourd stir-fry:

• 1 kg bitter gourds (karela)
• 100 gms tamarind
• 100 gms jaggery or sugar
• 2 tbsp red chilli powder
• 0.5 tsp dry roasted fenugreek powder (methi dana)
• 1 tsp mustard powder (rai powder)
• 1 tbsp coriander powder (dhaniya powder)
• 1.25 tbsp salt
• 12-15 garlic cloves
• 15-20 fresh curry leaves
• 1 tsp mustard seeds
• 0.25 tsp fenugreek seeds
• 0.5 tbsp split gram dal (chana dal)
• 1 tbsp chana dal
• 3-4 dry red chilies
• 7-8 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Bitter Gourd: Choose firm, bright green bitter gourds. The smaller ones tend to be less bitter.
• Tamarind: Tamarind is the star here! It provides that lovely tanginess. You can find tamarind paste or blocks – if using blocks, soak them in warm water to extract the pulp.
• Jaggery: Jaggery (gur) adds a beautiful caramel-like sweetness. If you can’t find jaggery, you can substitute with sugar, but jaggery adds a more complex flavor.
• Spice Powders: Don’t skip the roasted fenugreek and mustard powder! They add a unique depth of flavor. You can roast the fenugreek seeds yourself and grind them for the freshest taste.
• Regional Variations: Interestingly, bitter gourd is prepared very differently across India. In some regions, it’s stuffed, in others it’s made into a curry, and in some, like this one, it’s a dry stir-fry. Each method aims to tame the bitterness in its own way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the bitter gourds thoroughly. Cut them lengthwise, remove the seeds, and slice them thinly.
2. Heat about 5-6 tbsp oil in a pan and deep fry the bitter gourd slices until they’re light golden. Don’t overcrowd the pan! Drain them on paper towels and set aside.
3. Now, let’s make the tamarind paste. Boil the tamarind in about 2 cups of water until it’s soft. Let it cool, then blend it with salt, red chilli powder, and jaggery syrup until you have a smooth paste. Set this aside.
4. In a separate pan, heat the remaining oil. Add the mustard seeds. Once they splutter, add the split gram dal, chana dal, and fenugreek seeds. Fry until they turn golden brown and aromatic.
5. Add the crushed garlic cloves and curry leaves. Sauté for about 30 seconds on low heat – you want the garlic to be fragrant, but not burnt.
6. Pour in the tamarind-jaggery paste. Add the coriander powder, mustard powder, and roasted fenugreek powder. Mix everything well and cook for 1-2 minutes, stirring constantly.
7. Finally, add the fried bitter gourd slices to the pan. Simmer for 4-5 minutes, making sure all the pieces are nicely coated in the spice mixture.
8. Let it cool completely before transferring it to an airtight container. This is important – the flavors develop as it cools!

Expert Tips

• Reducing Bitterness: Salting the sliced bitter gourd and letting it sit for 15-20 minutes before frying helps draw out some of the bitterness. Rinse it well before frying.
• Frying is Key: Don’t skip the frying step! It not only adds texture but also helps reduce the bitterness.
• Spice Level: Adjust the amount of red chilli powder to your liking.

Variations

• With Onions: My friend, Priya, loves to add finely chopped onions to the tempering for extra flavor.
• Potato Addition: My mom sometimes adds small potato cubes along with the bitter gourd for a heartier dish.
• Peanut Power: A handful of roasted peanuts added at the end gives a lovely crunch.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to 1 tbsp.
• Medium: Use the recipe as is (2 tbsp red chilli powder).
• Hot: Add an extra 1 tbsp of red chilli powder or a few more dry red chilies.

Festival Adaptations

While not specifically tied to a festival, this dish is often made during the monsoon season in India, as bitter gourd is believed to be beneficial during this time.

Serving Suggestions

This bitter gourd stir-fry is best served as a side dish with dal and rice, or roti. It also makes a great accompaniment to any Indian meal.

Storage Instructions

Store the cooled stir-fry in an airtight container in the refrigerator for up to 3-4 days.

FAQs

What is the best way to reduce the bitterness of bitter gourd?

Salting the sliced bitter gourd and letting it sit for 15-20 minutes before frying is a great way to reduce bitterness. Also, frying it properly helps!

Can I use sugar instead of jaggery in this recipe?

Yes, you can! But jaggery adds a more complex, caramel-like flavor. If using sugar, use the same quantity as jaggery.

What type of oil is traditionally used for this stir-fry?

Traditionally, groundnut oil (peanut oil) or mustard oil are used. However, you can use any neutral-flavored oil like vegetable oil or sunflower oil.

How long does this bitter gourd stir-fry stay fresh in the refrigerator?

It stays fresh for up to 3-4 days in an airtight container in the refrigerator.

Can I adjust the amount of red chili powder to control the spiciness?

Absolutely! Feel free to adjust the amount of red chilli powder to your preference. Start with less and add more if you like it spicier.

Enjoy! I hope you give this recipe a try and discover how delicious bitter gourd can be. Let me know what you think in the comments below!