Bitter Gourd Masala Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Bitter Gourd Masala Curry is not only delicious, but it’s also incredibly healthy as well. It can be eaten with both, rice and chapati or roti.

The first step in making Bitter Gourd Masala Curry is keeping chopped tomatoes, minced ginger and cut onion pieces aside. Next, the bitter gourd is to be cut into small pieces, applied salt to and kept aside for at least 30 minutes, allowing the salt flavours to be absorbed, whereas the coconut is to be ground separately.

Next, add mustard seeds and broken red chillies, and when they splutter, add onions and fry them till they turn translucent. Now go in the tomatoes and ginger, which are to be fried until the skin of the tomato comes out. This mixture is now to be stirred constantly and fried before adding beaten curd, chilli powder, and turmeric powder. When the colour changes, water, salt and sugar is to be added to cover the pieces; close the lid and allow the bitter gourd to become soft on a low flame.

When the gravy thickens, add the ground coconut mixture and boil for a minute before removing it off the heat. Eat this delicious vegetable with rotis or rice.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1/2 kg - bitter gourd
  • 2-3 - tomatoes
  • 1- big onion
  • 1/4 cup - sour curds
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - garam masala powder
  • 1 tsp - chilli Powder
  • Ginger - 1 inch piece
  • 1/4 cup - coconut, grated
  • 2 tsp - sugar
  • 2 tsp - oil
  • Salt as required.

How to Make Bitter Gourd Masala Curry

  • Cut onion, mince ginger, chop tomatoes and keep aside.
  • Cut bitter gourd into small pieces, apply salt to the pieces and keep for half an hour.
  • Grind the coconut separately.
  • Heat oil in a pan, temper mustard seeds and broken red chillies then add onions and fry till transparent.
  • Add ginger and chopped tomatoes, continue to fry till the skin of tomato comes out.
  • Drain water if any in the bitter gourd and fry constantly stirring for a few minutes.
  • Add turmeric powder, chilli powder and beaten curd. When changes its colour add sugar, salt and enough water to cover the pieces.
  • Close with a lid reduce flame and cook till the gourd becomes soft.
  • When the gravy is thick add ground mixture of coconut, boil for one minute, remove from fire.
  • Garnish with curry leaves and serve hot.