23 June 2014,16:23 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Scrape the bitter gourds and and then cut them in half lengthways. Remove the seeds and slice thinly. Sprinkle over some salt and set aside for 10 minutes.
  • Then wash the gourds with plenty of water, drain and squeeze out any excess water.
  • Grind the ginger and garlic together to form a fine paste.
  • Heat a tawa, then roast the chillies and coriander, cumin and sesame seeds on a medium heat until light brown, stirring continuously. Cool the mixture and then grind to a fine powder.
  • Heat the oil in a non-stick pan. Add the sliced gourds and stir-fry for 5 minutes, until slightly browned.
  • Add the chopped onions and stir-fry for 5minutes. Add the ginger-garlic paste, stir-fry for 2 minutes, then add the tomato puree and cook for a further few minutes.
  • Stir in the ground spices, grated jaggery, tamarind pulp and salt, and mix well. Add water and bring to the boil. Then reduce the heat to medium, cover and simmer for 5 minutes.


  • 6 medium-sized bitter gourds  
  • 2.5cm piece root ginger
  • 8 garlic cloves
  • 6 dried red chillies
  • 2 tablespoon coriander seeds
  • 2 teaspoon cumin seeds
  • 2 teaspoon sesame seeds
  • 3 teaspoons sesame oil
  • 4 medium-size onions, chopped
  • 6 tablespoons tomato puree
  • 2 tablespoon grated jaggery
  • 4 tablespoons tamarind pulp
  • 2 teaspoon salt

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