Authentic Bitter Gourd Recipe- Tamarind & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Bitter Gourd Recipe – Tamarind & Spice Blend

Introduction

Oh, bitter gourd! It gets a bad rap, doesn’t it? But honestly, when prepared right, it’s a total flavour bomb. This recipe is one my grandmother passed down to me – a beautiful balance of bitterness, spice, and a surprising tang from tamarind. I first made this when I was trying to impress my now-husband with my cooking, and it’s been a family favourite ever since. It’s a little bit of work, but trust me, the results are so worth it. Let’s dive in!

Why You’ll Love This Recipe

This isn’t your average bitter gourd stir-fry. The secret lies in the tamarind and the homemade spice blend. They work together to tame the bitterness, creating a complex and incredibly satisfying dish. It’s a flavour profile that’s both comforting and exciting, and it’s a fantastic way to explore the diverse world of Indian cuisine. Plus, it’s a healthy and nutritious addition to your meal!

Ingredients

Here’s what you’ll need to make this delicious bitter gourd recipe:

• 1 no. bitter gourd
• 1 gooseberry-sized ball tamarind
• 5-7 nos. red chillies
• 1 tsp coriander seeds
• 1 tbsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 1 tsp grated coconut
• 1 no. small onion
• A pinch of asafetida (hing)
• As needed salt
• 2 tbsp cooking oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Bitter Gourd: Choose firm, bright green bitter gourds. The smaller ones tend to be less bitter.
• Tamarind: This is key to balancing the bitterness. I prefer using a good quality tamarind block. It adds a lovely tang that complements the spices beautifully.
• Spice Level: Feel free to adjust the number of red chillies to your liking. Some regions in India prefer a much spicier version!
• Freshness Matters: Using fresh spices will give you the most vibrant flavour. If you’re short on time, pre-ground spices will work in a pinch, but the flavour won’t be quite as intense.
• Coconut: Freshly grated coconut is best, but desiccated coconut can be used if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the bitter gourd. Finely chop it and mix it with a generous pinch of salt. Let it sit for about 30 minutes. This helps draw out some of the bitterness. After 30 minutes, squeeze out all the excess water – really get in there!
2. Now, for the tamarind. Dry roast the tamarind pieces in a pan over medium heat until they’re nice and dehydrated. Set aside to cool.
3. In the same pan, heat about 1 tablespoon of oil. Sauté the chopped onion until it’s translucent. Add the grated coconut and stir for a minute or two. Then, grind the sautéed onion and coconut with the roasted tamarind into a coarse powder. Set this aside.
4. Next, let’s make the spice powder. Dry roast the urad dal, chana dal, coriander seeds, red chillies, and asafetida in a pan until fragrant. Be careful not to burn them! Let it cool completely, then grind it into a fine powder.
5. Heat the remaining 1.5 tablespoons of oil in the pan. Sauté the squeezed-out bitter gourd until it’s tender and cooked through. This usually takes about 10-15 minutes.
6. Finally, combine the cooked bitter gourd with both the tamarind-coconut powder and the spice powder. Mix everything really well, adjust the salt to your taste, and serve hot with steamed rice and a drizzle of sesame oil.

Expert Tips

• Don’t skip the salting and squeezing step for the bitter gourd! It really does make a difference.
• Roasting the spices enhances their flavour.
• Taste as you go! Adjust the salt and spice levels to your preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder flavour, reduce the number of red chillies. For a fiery kick, add a few more!
• Regional Variations – Maharashtra Style: My friend from Maharashtra adds a pinch of turmeric powder to the spice blend. It gives it a beautiful colour and a subtle earthy flavour.
• Regional Variations – Karnataka Style: In Karnataka, they sometimes add a handful of peanuts to the spice powder for a nutty crunch.
• Festival Adaptations: This dish is often served as part of a Sattvik meal during festivals, as it’s considered purifying and wholesome.

Serving Suggestions

This bitter gourd recipe is best served hot with a generous portion of steamed rice. A drizzle of sesame oil adds a lovely aroma and flavour. It also pairs well with a simple dal or yogurt.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

• What is the best way to reduce the bitterness of bitter gourd? Salting and squeezing are the most effective methods. You can also blanch it briefly in boiling water.
• Can I use pre-made spice powders instead of grinding my own? Yes, you can, but the flavour won’t be as fresh or complex.
• What type of rice pairs best with this dish? A simple steamed rice like basmati or sona masoori is perfect.
• How long does this dish stay fresh? Up to 2 days in the refrigerator.
• Can I adjust the amount of tamarind used? Absolutely! Start with the amount specified in the recipe and add more to taste. Some people prefer a more pronounced tang.