Authentic Bitter Gourd Recipe with Coconut Milk & Pearl Onions

Last Updated on 4 months by Neha Deshmukh

Authentic Bitter Gourd Recipe with Coconut Milk & Pearl Onions

Hey everyone! If you’re anything like me, you might have been a little hesitant to try bitter gourd (karela) before. It gets a bad rap, right? But trust me on this one. This recipe, passed down from my grandmother, transforms that bitterness into something truly delicious – a creamy, subtly spiced curry that’s incredibly satisfying. I first made this for a family gathering and it was a huge hit, even with those who swore they’d never touch karela!

Why You’ll Love This Recipe

This isn’t your average bitter gourd dish. The coconut milk beautifully balances the bitterness, while the pearl onions and fragrant spices add layers of flavour. It’s comforting, flavourful, and surprisingly easy to make. Plus, it’s a fantastic way to enjoy the health benefits of this amazing vegetable. Seriously, don’t let the name scare you – you’ll be craving this one!

Ingredients

Here’s what you’ll need to create this magic:

• 150 gms Bitter Gourd (sliced)
• 4 Pearl onions (sliced)
• 1 Green chilli (sliced)
• ¼ tsp Turmeric powder
• ½ tsp Kashmiri chilli powder
• ½ tsp Coriander powder
• Small lemon size Tamarind (soaked)
• 1 Onion (sliced)
• 1 Green chilli (sliced)
• 1 tsp Ginger (sliced)
• ¼ tsp Turmeric powder
• 1 tsp Kashmiri chilli powder
• 1 tsp Coriander powder
• ½ tsp Fennel powder
• ¾ -1 cup Medium thick coconut milk
• ⅓ – ½ cup Thick coconut milk
• ½ tsp Mustard seeds
• 4 Pearl onion (sliced)
• 2 Dry red chillies
• Salt to taste
• Curry leaves
• ½ – 1 tbsp Coconut oil

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Kashmiri Chilli Powder: This is key for that beautiful red colour and mild heat. Don’t skip it if you can help it! It adds so much visual appeal.
• Coconut Milk: Good quality coconut milk is a must. I prefer using full-fat coconut milk for the richest flavour and creamiest texture. You can find good ones in most Indian grocery stores.
• Spice Levels: Traditionally, this dish has a gentle warmth. However, spice levels vary across South India. Feel free to adjust the green chillies and chilli powder to your liking. My family in Kerala likes to add a pinch of cayenne for extra kick!
• Tamarind: Soaking the tamarind and extracting the pulp gives the best flavour. But if you’re short on time, store-bought tamarind paste works in a pinch – use about 1 tablespoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the bitterness. In a bowl, combine the sliced bitter gourd with salt, pearl onions, green chilli, turmeric powder, Kashmiri chilli powder, coriander powder, and the tamarind pulp. Give it a good mix and let it sit for about 15 minutes. This draws out some of the bitterness.
2. Now, heat about ½ a tablespoon of coconut oil in a pan over medium heat. Add the sliced onions, green chilli, ginger, and a generous handful of curry leaves. Sauté until the onions turn a lovely golden brown – this is where the flavour starts building!
3. Add the turmeric powder, fennel powder, Kashmiri chilli powder, and coriander powder to the pan. Cook for 2-3 minutes, stirring constantly, until everything is fragrant. You’ll know it’s ready when you can really smell the spices.
4. Time to add the marinated bitter gourd! Stir well to coat it with the spice mixture.
5. Pour in the medium-thick coconut milk. Bring the mixture to a boil, then reduce the heat and simmer for 12-15 minutes, or until the bitter gourd is tender. Stir occasionally to prevent sticking.
6. Add the thick coconut milk and cook for another 3-4 minutes on low heat. Don’t boil it vigorously at this stage, as the coconut milk might split.
7. While the curry simmers, let’s prepare the tempering. Heat another ½ tablespoon of coconut oil in a small pan. Once hot, add the mustard seeds and let them crackle. Then, add the pearl onions, dry red chillies, and curry leaves. Sauté until the pearl onions are golden brown.
8. Pour the tempering over the curry. Give it a gentle stir and let the curry rest for 10-15 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Pre-salting is key: Don’t skip the initial salting step! It really helps reduce the bitterness.
• Low and slow: Simmering the curry gently allows the flavours to develop and the bitter gourd to soften without becoming mushy.
• Taste as you go: Adjust the salt and spice levels to your preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut milk is plant-based.
• Spice Level Adjustment: For a milder flavour, reduce the amount of green chilli and Kashmiri chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies.
• Festival Adaptations: This dish is often made during Onam and Vishu in Kerala. Some families add a small amount of jaggery (gur) for a touch of sweetness during these festive occasions.
• My friend Priya adds a handful of chopped tomatoes to the curry for a slightly tangy flavour – it’s delicious!

Serving Suggestions

This bitter gourd curry is best served hot with fluffy white rice and crispy pappadums. It also pairs well with roti or paratha. A side of yogurt or raita can help balance the flavours.

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. The flavours actually develop even more overnight!

FAQs

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

Salting and soaking the sliced bitter gourd is the most effective method. You can also blanch it briefly before cooking.

Can I use store-bought tamarind paste instead of soaking and extracting pulp?

Yes, absolutely! Use about 1 tablespoon of tamarind paste.

What type of coconut milk works best in this recipe?

Full-fat coconut milk is recommended for the richest flavour and creamiest texture.

Can this dish be made ahead of time?

Yes, you can make it a day ahead. The flavours will meld together even more beautifully.

What is the significance of fennel powder in this recipe?

Fennel powder adds a subtle sweetness and aromatic flavour that complements the bitter gourd and other spices. It’s a traditional ingredient in many South Indian dishes.

Enjoy! I hope you give this recipe a try and discover how delicious bitter gourd can be. Let me know in the comments how it turns out for you!