Vic Krishnan (Kannan)'s Note:
It is a combination of hot, sweet, bitter, salty and tangy flavours. If you get the mix right, it is heavenly.
My Private Note
Units: US | Metric
- 400 g bitter melons
- 2 tablespoons tamarind paste
- 1 teaspoon black gram (de-skinned and split, aka urad daal)
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 4 pieces bird's eye chilies (cut into small pcs)
- 10 pieces curry leaves
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
- 2 tablespoons brown sugar
- 2 teaspoons cooking oil
- 1Dice the bitter melon into small 1cm cube pcs. and keep aside.
- 2Add the cooking oil to the wok and also the black gram, fenugreek seeds and mustard seeds.
- 3When the mustard seeds start to splutter, add the chilies and fry the chilies until they start browning.
- 4Add the bitter melon and set the gas on medium fire.
- 5Keep stirring so that the chilli induced oil spreads all over the bitter melon.
- 6Add the turmeric, salt and the tamarind concentrate.
- 7Add enough water to cover the ingredients and continue to cook on medium fire.
- 8When the bitter melon starts to soften, add the brown sugar and the curry leaves.
- 9Once the sauce has thickened, it is ready to be served.
- 10This dish goes well with Indian Bread (Roti/Chapati) and also goes well with White Rice mixed with Yoghurt.
- 11Enjoy this comfort food and Bless the Chef.
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Nutritional Facts for Bitter Gourd in Tamarind Sauce
Serving Size: 1 (15 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 61.5
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 439.8 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 0.5 g
- Sugars 8.8 g
- Protein 0.4 g
The following items or measurements are not included: