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Bitter Gourds, Maharashtrian Style

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  Bitter gourds 500 Gram
  Onions 200 Gram, finely chopped
  Coconut milk 1 Cup (16 tbs)
  Peanuts 25 Gram
  Kashmiri chillies 6 , deseeded
  Sesame seeds 1 Tablespoon
  Cloves 4
  Cinnamon piece 1 Inch
  Peppercorns 8
  Turmeric powder 1 Teaspoon
  Tamarind pulp 1⁄2 Cup (8 tbs)
  Crushed jaggery 1⁄2 Cup (8 tbs)
  Salt To Taste
  Mustard oil 1 Tablespoon

Wash and scrape the bitter gourd, cut it into pieces and soak in salted water for 2 hours.
Grind the masala well and set aside.
Place 1/2 a cup of mustard oil in a vessel. Add the onions and cook over a medium flame till soft. Add the masala and mix vigorously till red. Lower the flame and add the bitter gourds and salt. Mix and cover and cook till soft. Sprinkle coconut milk on and off so the masala does not stick to the pan.
When the vegetable is soft, mix the jaggery and tamarind pulp and add it to the vegetable and allow to simmer for 5 minutes.
Eat with hot rotis.

Recipe Summary

Side Dish
Bitter Gourd

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1573 Calories from Fat 831

% Daily Value*

Total Fat 98 g151.4%

Saturated Fat 59.5 g297.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 559.8 mg23.3%

Total Carbohydrates 176 g58.6%

Dietary Fiber 31.8 g127.2%

Sugars 117.8 g

Protein 24 g48.3%

Vitamin A 79.2% Vitamin C 744.7%

Calcium 48.9% Iron 80.7%

*Based on a 2000 Calorie diet

Bitter Gourds, Maharashtrian Style Recipe