Not many of us like bittergourd, but I started liking it when my mom used to make fries out of it. And recently, I’ve started liking it in all forms.
Bitter gourd contains a train of important nutrients ranging from iron, magnesium and vitamin to potassium and vitamin C. It is also an excellent source of dietary fiber, and also contains twice the calcium of spinach, beta-carotene of broccoli, and the potassium of a banana.
I add potatoes to bring down the sour taste of bitter gourd and it goes good with them.
Bittergourd - Potato curry
- 2 tbsp oil
- 2 bitter gourd
- 1 onion big sized, chopped
- 1 tomato big sized, chopped
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 1 potato small sized, cubed
- Slice the potato in cubed shapes.
- In a non-stick pan, add 2 tbsp of oil, and shallow fry 2 small bitter gourd for around 15 mins in medium flame.
- Remove the bitter-gourd from pan and keep them separate.
- In the same pan, add 1 tsp oil, 1 big chopped onion and fry till translucent.
- Next add 1 chopped tomato and fry till it becomes pulpy.
- At this stage add 1 tsp garam masala, 1/2 tsp chilli powder, 1/4 tsp turmeric and salt.
- Next add 1 small cubed potatoes and fry for 2 mins
- Then add the bitter gourd and cook till the potatoes are cooked completely.
- You can skip adding potatoes as well for this dish. But adding potato really enhances the taste and brings down the sourness of the bitter gourd.