I love bitter gourd and another fan of bitter gourd in our family is my hubby's brother. I have never met anyone who can polish off 5 kg bitter gourd in 2 days. My hubby but as the common masses hates bitter gourd. My mom takes it up as a challenge to make people eat stuff they are aversive to and her pavakka( bitter gourd in malayalam) vindaloo and bitter gourd stuffed with minced meat are classics in aversive therapy.
This recipe however is a popular one from Kerala. I would say its a well calculated or manipulated recipe. The raw mango's tanginess mellows the bitter gourd's bittterness and hence is a blissful marriage staged on one's palate.
It uses a lot of coconut milk and that cannot be substituted for it has a distinct flavour and I would call it the priest of this wedding between mango and bitter gourd. However, those who cannot stand it at all I would advice them to cut out coconut milk or to go for half a cup milk.
Ingredients for Bitter gourd mango curry
Raw mango sliced- 1
Bitter gourd chopped- 1
Onion sliced- 1
Ginger sliced- a small piece
Green chillies slit- 4-5
Curry leaves- 1 stalk
Turmeric powder- 1 tsp
Chilli powder- 2 tsp
Coriander powder- 3 tbsp
Coconut milk- 1 cup
Salt- 3
Oil- 2tsp
For Tempering
Mustard seeds- 1 tsp
Dry chilli- 2-3
Oil- 1 tsp
Directions
Mix the chopped bitter gourd in a bowl with some salt for half an hour this takes away the bitterness.In a pan heat oil. Saute the onions, ginger , curry leaves and green chillies. While these ingredients brown make a paste of turmeric, chilli and coriander powder with little water.Now add this paste into the brown onion mix. Saute well for 5 minutes and add water. Into this gravy add the bitter gourd and mangoes and let it simmer for 15 minutes.Once the mangoes and bitter gourd is cooked add the coconut milk and check if the curry is salty enough else add salt. Add a pinch of fenugreek powder it gives a nice aroma though some find it bitter at times.
Now in a small pan add oil and when hot add the mustard seeds and dry chillies. Temper the curry with this and serve it with rice or rotis. I add a little bit of vinegar at times if I find the bitter gourd overwhelming. The more coriander powder you use the tastier this curry gets. I always love it on the second day after its cooked because the tanginess gets perfect and the bitterness subdues. Hope you enjoy a little bitterness.
