SPICY BITTER GOURDS

Bitter gourds are widely used in India, often combined with other vegetables in a curry. They are also known as karelas, and they resemble small cucumbers with warty skins. Gourds that are about 10 cm / 4 inch long are usually slightly less bitter than the tiny ones.

Serves :

Preparation Method :

Bring a large pan of lightly salted water to boil. Peel the bitter gourds and halve them.
Discard the seeds. Cut into 2 cm / ¾ inch pieces, then cook in the boiling water for about 10-15 minutes or until just tender. Drain well.
Heat the oil in a large, heavy pan and fry the cumin seeds for 2 minutes until they begin to splutter.
Add the spring onions and fry for 3 - 4 minutes. Add the tomatoes, ginger, garlic, and chillies.
Cook the mixture, stirring occasionally, for further 5 minutes.
Add 2.5 ml / ½ teaspoon salt, the remaining spices, and sugar to the pan and cook for further 2 - 3 minutes.
Add the bitter gourds to the pan and mix well.
Sprinkle over the gram flour. Cover and simmer over low heat for 5 - 8 minutes or until all the gram flour has been absorbed into the sauce.
Stir well, then serve garnished with fresh coriander sprigs.