Bittergourd Stew with Tomato and Tamarind

A long , long time ago,when I wanted to make a simple but delicious gravy to  go with rice on a lazy Sunday noon, I remembered this recipe on Sig’s Blog. Since this had our favorite vegetable- Bittergourd, I knew it would be a hit at the table and sure enough it was.This gravy is a lot different from my usual method but we loved it…..

I used:
Recipe Source – Live To Eat

Bittergourd- 1 large
Tomatoes – 2 , large
Onion- 1, large,chopped
Tamarind paste- 1 teaspoon,dissolved in a little warm water
Turmeric powder- a pinch
Mustard seeds – 1/2 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1/2 teaspoon
Curry leaves- a few
Oil- 1 tablespoon
Salt to taste

Roast and powder

Cinnamon- 1″ piece
Cloves- 2
Cardamom seeds – from 2 pods
Fennel seeds- 1/4 teaspoon
Cumin seeds- 1/4 seeds

1. Blanch tomato and puree
2. Wash the bittergourd, cut it lengthwise, remove the seeds and chop bittergourd into thin slices.
3. Microwave the bittergourd with a little water till it is soft.Drain excess water and keep aside.
4. Heat oil in a pan and add the mustard seeds.
5. When it pops, add the onion , curry leaves and saute till the onion is translucent.
6. Add the coriander and chilli powder and mix well.Saute for a minute.
7. Put in the tomato puree, mix well and bring to a boil.
8. Simmer and add the bittergourd pieces and the powdered spices.
9. Add around half a cup of hot water, tamarind paste, salt and bring to boil.Add more water depending on how watery / thick you prefer the gravy.
10. Cover and cook till the gravy thickens. If it is too thick add a little water, if it is too watery let it boil for some more time.
11. Remove from heat and serve hot with steamed rice and pappads.

Other recipes with bittergourd

Bengali bittergourd curry
Bittergourd crisps
Bittergourd stir-fry
Bittergourd Kootu
Bittergourd carrot kootu

Bon Appetit…