This simple South Indian recipe is as delicious as it is nutritious! If you're diabetic or pre-diabetic, make sure to include bitter gourd in your diet, as often as you can.
Slit each bitter gourd into 4 pieces lengthwise and strip out the seeds in the middle. Cut the remaining part of the vegetable into fine pieces and set aside.
Add tamarind and salt, mix thoroughly and refrigerate for 30 minutes.
Set aside, onion (cut to fine pieces), red chili powder, turmeric, and mustard seeds.
Add oil to a thick bottom pan and set flame to medium heat. When oil is hot, but not smoking, splutter mustard seeds. Add bitter gourd pieces and turmeric. Mix well and cook with lid on for about 10 minutes, mixing contents of the pan every few minutes.
Add onions, mix well and cook with lid on for about 5 more minutes. Remove lid, add red chili powder and cook for 7 to 8 minutes- at this stage you can add coriander powder if you like some extra flavor (optional). Vegetable should be tender by not mush at this point.
Transfer to serving bowl and serve hot.
Notes
Goes well with steamed brown rice and organic ghee.*Use organic ingredients wherever possible