Bitter-gourd in Tomato gravy

Posted on May 5, 2012


Preparation time: ~
10 minutes + overnight wait

Cooking time: ~25 minutes


Bitter-gourd – 250 g

Tomatoes – 250 g

Ginger – 20 g

Onions – 75 g

Garlic – 20 g

Green Chilies – 10 g

Salt – to taste

Turmeric powder – ½ teaspoon

Coriander seed powder – 2 teaspoons

Cumin seeds – ¼ teaspoon

Black mustard seeds – ¼ teaspoon

Vegetable oil (e.g. Sunflower oil): 1½ tablespoons.

Lemon juice – 2 teaspoons

Coriander leaves to garnish


Peel off the bitter-gourd(s); sprinkle and apply salt thoroughly. Leave it overnight, the salt will drain most of the bitter taste from the bitter-gourd.

Cut the bitter-gourd in small pieces, remove the seeds.

Heat the vegetable oil, add cumin and black mustard seeds, let the moisture from the seeds bubble out. Reduce the flame and put the bitter-gourd pieces, add turmeric powder and sauté. Let the bitter-gourd cook in low flame for about 10 to 15 minutes (till the bitter-gourd cooks properly), sauté occasionally.

Chop tomatoes, onions, chillies and garlic, add coriander seed powder and salt to taste and prepare puree in mixer. Pour the puree in the sauce pan, mix and cook it on low flame for about 10 minutes (let the mixture boil for about 5 minutes). Garnish with coriander leaves and serve hot with flat-bread or rice.


Do not add water and do not put lid on the sauce pan at any stage of cooking, this may cause retention of bitterness in the dish.

Posted in: Recipes, Vegan