Tag Archives: Bitter Gourd

Masala Deep Fried Bittergourd

15 Apr

Masala Deep Fried Bittergourd.

Bitter gourd is slightly scraped and deep fried in oil till golden brown in color. It is the layered with fresh mix of powdered spices. Serve masala deep fried bitter gourd with steamed rice and dollop of ghee.
Makes: around 4 Servings of Masala Deep Fried Bittergourd.


Bitter Gourd 4
Coriander Powder 1/4 tsp
Cumin Powder 1/8 tsp
Turmeric Powder 1/8 tsp
Red Chili Powder 1 tsp
Garlic 2 Cloves
Salt to Taste

Method of preparation:

Peel and grate the garlic cloves onto a bowl.
Stir in coriander powder, cumin powder, turmeric powder, red chili powder and salt into grated garlic bowl.
Slightly scrape, wash and remove little bit of both ends of the bitter gourd.
Cut the bitter gourd into halves vertically.
If the bitter gourd is long, halve the slices horizontally.

Heat oil in a pan on medium heat for deep frying.
Carefully add the quartered bitter gourds and deep fry till the bitter gourd turns golden in color.
Remove the deep fried bitter gourd onto absorbent paper.
Once warm enough to handle, layer few pinches of the garlic masala powder on the deep fried bitter gourd.
Repeat the same with any remaining bitter gourd pieces.
Serve masala deep fried bitter gourd with steamed rice and dollop of ghee.
Notes: Make sure oil doesn’t get too hot while deep frying bitter gourd.

Suggestions: Adjust spice with red chili powder. If desired, discard few of the bitter gourd seeds before deep frying.
Variations: Check other variations of bitter gourd like moong stuffed bitter gourd here.
Other Names: Masala Deep Fried Bittergourd.


Masala Stuffed Bitter Gourd

18 Jan

Masala Stuffed Bitter Gourd.

Small bitter gourds are salted and slightly cooked. They are then stuffed with onion and masala mixture. Stuffed bitter gourds are then fried in little bit of oil till golden brown. Serve masala stuffed bitter gourd with plain steamed rice and with dal rice and ghee.
Makes: 3 Masala Stuffed Bitter Gourd.


Bitter Gourd 3 Small
Onion 1 Medium
Tamarind 2 inch Piece
Ginger Garlic Paste 1/2 tsp
Garam Masala Powder 1 tsp
Red Chili Powder 1/2 tsp
Cumin Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to Taste
Oil 2 Tbsps

Method of preparation:

Peel and finely chop the onion.
Soak tamarind in few tablespoons of water.
Remove ends, lightly scrape and wash the bitter gourds.
Slit the bitter gourd in the middle making sure the ends are intact.
Remove seeds and apply few pinches of salt inside and outside.
Leave the salted bitter gourds aside for around half an hour.
Wash the bitter gourds and pressure cook with tamarind water for a whistle.
Strain the cooked bitter gourds and keep aside.

Heat a tablespoon oil in a pan, add chopped onion.
Fry till onion turns translucent and add ginger garlic paste.
Fry briefly and remove onto a bowl.
Add garam masala powder, red chili powder, cumin powder, turmeric powder and salt to the onion in the bowl.
Mix thoroughly and stuff around few tablespoons of onion mixture into each bitter gourd.

Heat a tablespoon of oil in a pan on medium low heat, place the stuffed bitter gourds.
Fry the stuffed bitter gourd till they turn golden brown on all sides.
Serve masala stuffed bitter gourd with plain steamed rice and with dal rice and ghee.
Notes: Make sure bitter gourds are fried well.

Suggestions: Prefer small bitter gourds to ease the stuffing or halve the whole bitter gourd. Leave couple of seeds inside the bitter gourd if desired. Alternatively, steam the salted bitter gourds until they turn soft but whole.
Variations: Check other stuffed bitter gourd recipes here.
Other Names: Masala Stuffed Bitter Gourd.

Chana Dal Stuffed Bitter Gourd

6 Aug

Senaga Pappu Kurina Kakarakayalu.

Peanuts are roasted and are coarsely ground with spices and toasted sesame seeds. The freshly prepared spice powder is stuffed inside the bitter gourds and cooked on low heat till soft inside and crisp outside. Serve peanuts stuffed bitter gourd with plain steamed rice.
Makes: 6 Chana Dal Stuffed Bitter Gourds.


Bitter Gourd 6 Small
Chana Dal 1/3 Cup
Fennel Seeds a Pinch
Cumin Seeds a Big Pinch
Whole Red Chiles 2 – 3
Salt to taste
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves few
Turmeric Powder a big Pinch
Red Chili Powder few Pinches
Oil 2 Tbsps

Method of preparation:

Wash and soak chana dal in enough water for around 2 hours.
Soak the whole red chiles in warm water for couple of mintues.

Lightly scrape, wash, remove ends and make a vertical slit in the stomach of bitter gourd keeping its ends intact.
Remove the seeds to hollow the bitter gourds and reserve them.
Wash and tear the curry leaves.

Grind the soaked chana dal, fennel seeds, cumin seeds, red chiles, reserved bitter gourd seeds and salt into coarse mixture with adding just enough water.
Stuff each bitter gourd with few tablespoons of prepared chana dal mixture and keep aside.

Heat a tbsp of oil in a nonstick pan on medium low heat, arrange the stuffed bitter gourds in the pan.
Cook covered on low flame for bitter gourds to soften and starts to turn golden brown (around 8 minutes).
Uncover, make sure to carefully turn the bitter gourd to uncooked side and cook covered for few more minutes.
Uncover and turn the bitter gourds on the uncooked sides and fry till they are completely cooked and starts to turn dark brown.
In the middle of the pan, add few drops of oil, add mustard seeds, cumin seeds and curry leaves.
Fry till mustard seeds start spluttering, add turmeric powder and stir.
Remove from heat, add red chili powder and a pinch or two of salt.
Serve chana dal stuffed bitter gourd with plain steamed rice.
Notes: Choose small thin bitter gourds which aid in proper stuffing and frying.

Suggestions: If bitter gourd is not cooked properly, put them back on heat, sprinkle few drops of water if necessary and cook covered till done. If using large bitter gourds, either deep fry them or increase the cooking time. Add more oil while frying for a crispier version of stuffed bitter gourds
Variations: To reduce the bitterness, apply a tsp of salt all over and inside the bitter gourd. Leave aside for an hour or two and wash under running water before stuffing them with chana dal.
Other Names: Chana Dal Stuffed Bitter Gourds.

Bitter Gourd Kadhi

25 Jun

Kakarakaya Challa Majjiga.

Bitter gourd is lightly scraped and chopped and can be boiled till soft or fried till cooked. Besan yogurt mixture is cooked in tempered oil along with cooked bitter gourd till the raw smell of the besan is gone.Served bitter gourd kadhi with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bitter Gourd Kadhi.


Bitter Gourd 1 Large
Thick Yogurt 1 Cup
Onion 1 Small
Besan 2 – 3 Tbsps
Green Chiles 2 – 3
Turmeric Powder 1/4 tsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 4
Oil 2 Tbsps

Method of preparation:

Whisk together yogurt, besan, turmeric powder and salt into smooth mixture with a cup of water.
Lightly scrape, remove ends, wash and chop bitter gourd into small chunks.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add bitter gourd pieces and fry on low flame till bitter gourd turns golden brown in color.
Stir in onion and green chiles and fry again till onion turns translucent.
Reserve a spoonful of above mixture for garnish.
Then lower the flame, stir in besan yogurt mixture.
Cook on low flame stirring continuously until raw smell of the besan is gone (around 5 minutes).
If the mixture thickens a lot, add quarter cup of water and bring again to a bubble.
Garnish with reserved bitter gourd mixture and serve bitter gourd kadhi with plain steamed rice and dollop of ghee.
Notes: Make sure to cook the besan yogurt mixture well.

Suggestions: Alternatively, bring around a cup of water to boil, add bitter gourd and salt. Boil till bitter gourd pieces cook and turn translucent before adding to the besan mixture. Adjust the consistency of the kadhi with water.
Variations: You can also garnish with chopped cilantro if you wish.
Other Names: Kakarakaya Challa Majjiga, Bitter Gourd Kadhi.

Bitter Gourd Potato Fry

21 Jun

Kakarakaya Bangala Dumpa Vepudu.

Bitter gourd and potato are chopped into small pieces and fried in oil till cooked. The bitter gourd potato fry is finished with spice powders. Serve bitter gourd potato fry with steamed rice and dollop of ghee or with roti.
Makes: around 2 Servings of Bitter Gourd Potato Fry.


Bitter Gourd 1 Medium
Potato 1 Medium
Green Chiles 2
Coriander Powder 1/2 tsp
Turmeric Powder a big Pinch
Cumin Seeds a big Pinch
Dalia 1 Tbsp
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Lightly scrape, wash, remove ends and chop bitter gourd into small pieces.
Peel, wash and chop potato into small pieces.
Grind dalia into fine powder and keep aside.

Heat oil in a pan, add cumin seeds and chopped bitter gourd.
Fry for few minutes, add the chopped potato.
Fry till bitter gourd changes color and is cooked and potato turns golden brown.
Add chopped green chiles in the middle of the pan and fry for half a minute and mix with the fry.
Stir in coriander powder, turmeric powder, dalia powder and salt.
Remove from heat and serve bitter gourd potato fry with steamed rice or with roti.
Notes: Make sure bitter gourd and potato are cooked well.

Suggestions: Adjust spice with green chiles.
Variations: You ca also add red chili powder for extra spice.
Other Names: Bitter Gourd Potato Fry, Kakarakaya Bangala Dumpa Vepudu.