A food confession – I have never tasted bitter gourd all my life until two weeks back. Growing up, amma never forced anything on us, especially regarding food. That’s probably one of the reasons how I got away never eating bitter gourd. While most of my friends’ moms would ensure their kids eat this bitter vegetable, even if it means they swallow it like medicine, amma never did that and I am ever thankful to her for that 🙂
My Amma prepares awesome stuffed bitter gourds that is a favorite with every adult in our home. As kids, we used to eat only the stuffing for it would be so tasty. Recently, I had got some baby bitter gourds as my parents were staying with us. As they had to go back all of a sudden, I had these baby bitter gourds staring at me everytime I opened the fridge. Geared up to try something new, I made these stuffed bitter gourds following my mom’s recipe. While I still have to get accustomed to all the bitterness, S loved it a lot. Infact, I made bitter gourd again last weekend which shows we are really growing up 😀
To make Stuffed Bitter Gourd Fry | Guthi Kakarakaya
What I used –
- Baby Bitter Gourds/Tender Bitter Gourds, 10 -12/3 – 4
- Gram Flour/Besan, ½ cup
- Onion, 1 medium
- Ginger Garlic Paste, 1 tsp
- Jeera Powdered, 1 tsp
- Red Chilli Powder, 1 tsp
- Salt, as required
- Oil, 1/2 tsp + 2 tbsp (for frying)
- Water, as required
How I made –
1. In a bowl, mix gram flour/besan, finely chopped onions, ginger garlic paste, jeera powdered, red chilli powder, salt and 1/2 tsp of oil. Mix well. The mixture would be lumpy. Add few tbsp of water to make it into a wet mixture. Set aside.
2. Clean the bitter gourds. Make a slit either at an end or in the middle and remove all the seeds from within. Be careful not to cut the bitter gourds in half. Take a small ball of the stuffing prepared and fill it into the bitter gourds. Repeat this with all the bitter gourds.
3. In a thick bottomed pan, heat oil for shallow frying. Fry these stuffed baby bitter gourds in batches of 4-5 until the stuffing is crispy and the skin looks crispy/cooked. Cook on slow flame and keep turning the bitter gourds regularly to ensure all the sides are cooked. Additional Salt can be sprinkled on top of the bitter gourds.
4. Serve hot with rice and ghee!
- Removing the seeds from the bitter gourds give enough space for the stuffing and most of the bitterness would be removed.
- Instead of shallow frying, these can be deep fried for quick preparation.
- Adjust spices as per preference.
- Cook on low heat for longer time to ensure the bitter gourd is cooked or else, it will char from outside while being raw on the inside.
- Onions are optional, but I like the textural difference they give to the stuffing.