Stuffed Bitter Gourds in Gravy

Recipe by
Total Time:
13.25 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Bitter gourd - 1/2 kg
  • turmeric powder - 1.5 tsp coriander seeds - 1 tbsp
  • cumin seeds - 1 tbsp
  • sesame seeds - 2 tsp
  • chilli powder - 1 tsp
  • onion - 1 cup, finely sliced
  • ginger garlic paste - 2 tsp
  • curry leaves - a few tamarind - size of a big lime
  • coriander leaves to garnish
  • oil to deep fry
  • salt to taste

How to Make Stuffed Bitter Gourds in Gravy

  • Scrape the bitter gourd and slit along one side. Remove the seeds and discard.
  • Apply 1 tsp turmeric, one tsp salt inside the gourd and dry in sunlight for 4-6 hours (or leave indoors overnight).
  • Soak tamarind in 1/3 cup of water and extract the pulp.
  • Soak the bitter gourd in water for 30 mins.
  • Squeeze well to remove all water.
  • Add fresh water and a tsp of tamarind pulp and simmer till they are cooked.
  • Strain, cool and squeeze again.
  • Dry roast coriander, cumin and sesame seeds.
  • Grind them to a powder, mix with chilli powder and remaining turmeric powder.
  • Keep aside 1/3 of the above powder.
  • Mix the remaining powder with 1 tbsp of tamarind pulp.
  • Stuff bitter gourds with this mixture and tie with a string.
  • Heat oil for deep frying.
  • Fry the gourds on moderate heat till golden brown and crisp. Drain from oil.
  • Heat 3 tbsp of the oil in which the gourds were fried.
  • Add curry leaves and onion. Fry till onion is brown.
  • Add ginger-garlic paste and fry well.
  • Add the reserved masala powder and remaining tamarind pulp.
  • Add about 1 cup of water and salt to taste.
  • Simmer for 5-8 mins till the gravy is thick.
  • Pour on fried gourds and serve with steamed rice.