Bitter Gourd Curry with coconut

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 250 g - bitter gourd
  • 1 cup - grated coconut
  • 6 - dry red chillies
  • Lime sized lump - tamarind
  • 3 - green chillies
  • 4 tsp - sesame seeds
  • 1/2 tsp - fenugreek
  • 2 tsp - black gram (urad) dal
  • 2 tsp - oil
  • 1/2 tsp - asafoetida powder
  • 3 tbsp - jaggery or to taste
  • Salt to taste
  • For Seasoning:
  • 1 tsp - mustard
  • A few curry leaves
  • 2 tsp - oil

How to Make Bitter Gourd Curry with coconut

  • Slit the bitter gourds and discard the seeds. Chop the gourds finely. Sprinkle with 1 tsp of salt and leave aside for 15-20 minutes.
  • Soak tamarind in 1 cup of water and extract the juice.
  • Heat a kadai and roast sesame seeds, fenugreek and black gram dal. Transfer them to a plate.
  • Heat 2 tsp of oil in the same kadai and roast red chillies.
  • Add coconut and roast till it turns light brown.
  • Sprinkle asafoetida on top. Mix well and transfer to the plate.
  • Grind all these ingredients with green chillies into a fine paste.
  • Squeeze out the bitter gourds and place in a pan.
  • Add about 1 cup of water and boil.
  • When they are half cooked, add the tamarind extract.
  • Simmer till the bitter gourds are cooked.
  • Add the ground paste, salt and jaggery.
  • Simmer for 2-3 minutes and remove from fire.
  • Heat the oil for seasoning in a small frying pan. Add mustard.
  • When it splutters, add curry leaves.
  • Add the seasoning to the curry.
  • Serve with steamed rice and dal.