A winning dish in itself , when you can feed your family some Bitter Gourds and have them come for a second serving. But honestly , I do know some friends and family who absolutely love the Bitter gourd along with some spice and sweet extravagance. Bitter gourds or Bitter Melons are power houses of health. Pre-marriage I’ve seen my parents have bitter gourd regularly since it has a tremendous benefit of reducing the blood glucose levels. With my dad being a diabetic, there were fewer variations to my mom’s preparations and using anything sweet was a complete no-no.
Carrying these genes on , I have realised ( finally ) that I can’t ignore bitter gourds any longer and should try and incorporate them in my food as much as I can. Knowing me , I’ve used some shortcuts here to make this more appealing ( read sweet and anything that cuts through the bitterness ).
Serves : 4
- 2 Bitter gourds
- 1 Onion
- 1 Inch ginger julienned or made into a paste
- 3 to 4 garlic cloves.
- 3 tablespoons Peanut Butter ( unsweetened )*
- 2 Tablespoons Tamarind Paste*
- 1 Tablespoon Jaggery*/ Sugar
- Salt to taste
- Extra Virgin Olive Oil – 2 Teaspoons
- Wash the bitter gourds and trim the peaks off them.
- Cut the Bitter gourd in the centre if you like smaller portions and cut them across on one side.
- Remove the seeds.
- Prepare the stuffing by cooking the onions , ginger paste and garlic cloves in some oil. Once done , add the Peanut Butter , tamarind paste and jaggery / sugar , salt and cook them until they all combine.
- Stuff the bitter gourds with this mixture and secure them with a clean thread ensuring the stuffing does not ooze out while cooking.
- Cook the stuffed bitter gourds on a shallow pan with little oil on a low flame until they are done.
- The Peanut butter used in this recipe is an unsweetened one and the Jaggery was added to the recipe. You can vary the sweetness or eliminate it completely from the recipe.
- Tamarind Paste is made by soaking Tamarind in water for 20 to 30 minutes. Squeeze it in the water and using a large strainer and a spatula or spoon, strain tamarind pulp from the fibers and into a bowl.
This recipe should take about 30 minutes.