Monday, June 23, 2014,4:17 PM by

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Serves :

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Scrape the bitter gourds, then make a slit on one side of each one and remove the seeds. Rub salt inside and out and set aside for an hour. Then rinse under running water two or three times. Set aside.
  • To prepare the stuffing, dry roast the gram flour in a non-stick pan on a low heat until fragrant. Remove from the heat, transfer to a plate and allow to cool.
  • In a bowl, combine the cooled gram flour with half the onions, the coriander leaves, salt, half the red chill: powder, the garam masala, carom seeds and fennel seeds, and mix well.
  • Stuff this masala mixture into the bitter gourds.
  • Heat the oil in a pan, add the remaining onions and saute until light golden brown. Add the minced ginger and garlic and saute for 2 minutes.
  • Add the remaining chilli powder, the ground coriander, cumin and turmeric, and mix well. Saute the masala until fragrant.
  • Add the stuffed bitter gourds to the pan, along with water. Cover and cook on a high heat for 5 minutes. Then reduce the heat and cook for 10 minutes, stirring gently at regular intervals.
  • Add the tamarind pulp and mix well. Cover once again and cook for another 10 minutes, until the bitter gourds are properly cooked.


  • 10 medium-sized bitter gourds
  • 150 grams flour
  • 4 medium-sized onions, chopped
  • 4 tablespoons chopped fresh coriander leaves
  • 2 teaspoon salt
  • 2 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • 2 teaspoon carom seeds
  • 4 teaspoons fennel seeds
  • 2 tablespoon sesame oil
  • 4 teaspoons minced ginger
  • 2 tablespoon minced garlic
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 4 teaspoons tamarind pulp

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