Bitter Gourd or Bitter Melon is one best plant food which helps to improve the diabetic conditions. As the name suggests it is very bitter in taste. Love it or hate it but this is one important vegetable used in Asia especially in India. I started eating bitter melon in my diet early in my childhood. My grandmother is one great cook of these bitter babies. She used to prepare variety of vegetarian dishes with it. I love stir fry, roasted bitter gourd chutney, stuffed bitter gourd, bitter gourd chips, fritters and curry with coconut gravy the list goes on. Just thinking about it makes my mouth watering. There is one unique recipe my grandmother used to prepare, it had this tangy and sweet taste. I called this unique because here instead of green young bitter gourd, ripe ones are used. You have to pick pale yellow skinned soft and ripe bitter gourd for this recipe. Once you open it you should be able to see the blood red seeds then you can call it perfect. My grandmother called this recipe- ”Thipra” I don’t know the meaning of it most probably she doesn’t know either. This sweet and tangy recipe tastes best with plain rice and yogurt.
- Fully ripe bitter gourd- 1
- Mustard seeds- 1 tbs
- Black gram- 1 tbs
- Curry leaves- 4
- Green chillies- 2
- Turmeric- 1/4 tbs
- Tamarind extract- 1/4 cup (one small lemon sized tamarind is used)
- Jaggery- 2 tbs, grated
- Oil- 2 tbs
- Wash and clean the bitter gourd. Cut it and discard the seeds, chop into small pieces.
- Take a frying pan add 2 tbs of oil, mustard seeds, black gram, curry leaves and green chillies
- Fry these items well for 3-4 minutes before adding bitter gourd pieces and salt
- Keep frying the bitter gourd until they are cooked well (takes around 10 -15 minutes depending upon the thickness of the vegetable)
- Now add turmeric, tamarind extract and jaggery. Mix well and let the mixture cook well for 4 minutes to absorb the flavors
- Serve it with plain rice and curd
Note: Use only well ripe bitter gourd for this recipe or there will be variation in the taste. If you use unripe on there will be more bitterness in the recipe.