How to make Bittergourd masala/Bittergourd subzi with onions and tomatoes
A simple to make subzi with bittergourd/bittermelon. The following recipe, reduces the bitterness in the gourd and makes it delectable. Even small kids would enjoy bittergourd made this way.
Servings 3
Calories
Ingredients
- 2 nos Bittergourds/bittermelons Weighs around 250 grams when pith is removed and chopped
- 1 no large onion finely chopped
- 2 no medium tomatoes finely chopped
- 1 teaspoon sambar powder or use red chili and coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt or to taste
- Fresh coriander leaves for garnish
Tempering
- ¼ cup oil any vegetable oil
- ¼ teaspoon mustard seeds/kadugu
- ⅛ teaspoon hing/asafoetida
- a sprig of curry leaf
Instructions
- Wash the bittergourd and cut them horizontally into two and then again vertically into two, remove the pith inside. slice them into roundels.
- Once cut, sprinkle salt on them and let it rest for a minimum of 20 minutes. While the bittergourd is resting, let us prep the onions and tomatoes.
- Chop onions and tomatoes fine. Once the bittergourd has rested for 20 minutes, strain it and give it a quick wash in running water and let it drain completely.
- In a wide pan, Add oil, add the bittergourd in batches and shallow fry. i did it 2 batches, do not crowd the pan, you can also deep fry it, but i preferred to shallow fry.
- Let the bittergourd, sizzle and shrink a bit and get a golden brown on them, once done, remove it with a slotted spoon and drain on a paper towel.
- In the same pan, add mustard seeds, asafoetida and curry leaves, when the mustard splutter, add the chopped onions and saute until translucent.
- Next add the tomatoes now to this add turmeric powder, salt and sambhar powder and mix well. Add ¼ cup of water, cover and cook for 5 minutes, for the tomatoes to cook well and turn mushy.
- Remove the cover and if the tomatoes are done, add the fried bittergourd to this and mix well.
- Let it sit on the stove for another 3-5 minutes for the flavors to mingle. The consistency should be of a semi-gravy. You can also make this complete dry curry, just let it sit on the stove until the liquid is absorbed.
- Take it off the stove, garnish with fresh coriander leaves and serve along with rice/roti.