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Stuffed Bitter Gourds in Gravy Recipe

Stuffed Bitter Gourds in Gravy is a popular Indian Side Dish
Author :
On :
Friday, 12 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Braise Recipe
Difficulty :
Preparation Time :
12.5 hours
Servings :
Serves 6
Rated 4 based on 100 votes


  • 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:

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


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