Name: Bitter Gourd Dry recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Bitter Gourd – 5-6 medium sized, washed, thinly sliced and chopped.; Onion chopped finely – 1nos medium; Garlic crushed – 1tsp; Green chili – 2-3 Chopped finely; Fresh Grated Coconut – ¼th cup; Oil – 2tbsp + 1tbsp; Salt - 1tbsp + as per taste

ABOUT Bitter Gourd Dry RECIPE

Bitter gourd or Melon is a popular vegetable and having lots of medicinal properties widely used in Asian countries. In Maharashtra it’s available in different varieties like white, green, small mainly referred as Gavathi or farmed by local farmers. This is traditional Maharashtrian recipe which my granny used to prepare in our childhood. It is prepared using few ingredients and tastes amazing.

Ingredients Serving: 4

Bitter Gourd – 5-6 medium sized, washed, thinly sliced and chopped.
Onion chopped finely – 1nos medium
Garlic crushed – 1tsp
Green chili – 2-3 Chopped finely
Fresh Grated Coconut – ¼th cup
Oil – 2tbsp + 1tbsp
Salt - 1tbsp + as per taste

Instructions

Wash bitter Gourds and cut them length wise, if you see any bigger seeds remove them with a spoon. Thinly slice and chop them
Add chopped pieces to a bowl. Add 1 tbsp. salt, mix and rub it well on chopped bitter gourd. Keep it aside for 10-15 minutes. The salt makes bitter gourd release some juice and it takes away some bitterness.
Squeeze out the water as much as you can from it and keep aside. Juice can be drink as it is or add into flour while kneading.
In nonstick pan, heat 2 tbsp oil. Add squeezed Bitter Gourd or Karela and stir fry on low flame for 5-7 minutes or until it becomes brownish and little crisp.
Remove it and in the same pan, heat remaining oil. Add chopped onion and cook till translucent and bit crispy.
Add garlic and green chili. Cook till raw aroma goes off.
Add pre-cooked bitter gourd, salt, cook for 2-3 minutes on low flame.
Serve hot with dal rice or Chapati.

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