Andhra-style sweet and spicy bitter gourd stir-fry

I enjoy bitter foods (arugula, dandelion greens, kale, Brussels sprouts, to name a few) and try to incorporate them into my diet regularly. Bitter gourds, in particular, are amongst my favourites. I use the rough-skinned Indian variety, which is quite intense; for a milder version, you can substitute the Chinese smooth-skinned variety.

Cooking this recipe is quite simple. I tend to cut the gourds in circles and keep the central soft tissue and the seeds; the seeds add a wonderful crunch to my favourite dish. However, feel free to cut them in half moons and scoop out the central tissue.

This traditional Andhra dish is absolutely spectacular and is probably my favourite way to make this vegetable. The combination of heat from the chillies, sourness from the tamarind, sweetness from the jaggery, and bitterness from the gourds creates an explosion of flavours on your palate. This is quite a simple recipe to make, and I would suggest making twice the volume—it is that good.

This is a wonderful cookbook packed with traditional dishes. It was written by Archana Pidathala as an ode to her grandmother's cooking. This book is so much more than a collection of recipes; it brings to my table a history of the cuisine and people. Wonderfully written and with beautiful photographs, this cookbook fills a gap in my bookshelf in a cuisine I know little about.

For more delicious and spicy dishes from this cookbook, click here.

Ingredients:

1 lb bitter gourd, sliced into thin rounds

1/2 teaspoon turmeric

1/2 teaspoon salt

Water

10-15 red chillies

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon poppy seeds

3 tablespoons desiccated coconut powder

3-4 tablespoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 teaspoon split urad dal

3-4 dried red chillies

About 15 curry leaves

2 onions, finely minced

15 garlic cloves, finely minced

4-5 tablespoons tamarind extract

6-8 tablespoons jaggery

Salt, to taste

1/2 cup water

Cilantro, finely minced to garnish

Boil the bitter gourd in water with the turmeric and salt for 25 minutes. Drain and remove as much water as possible by gently pressing down on the bitter gourds. Set aside. This step cooks the vegetable and decreases its bitterness.

While the gourds are boiling, make the spice powder by dry roasting the spices, red chillies, coriander seeds, cumin seeds, poppy seeds, and desiccated coconut individually till lightly toasted and aromatic. Grind to a fine powder in a spice mill. Set aside.

Heat the oil in a shallow pan or wok large enough to comfortably hold all the bitter gourd. Add the mustard seeds, followed by the cumin seeds, urad dal, red chillies, and curry leaves—Sauté for 45 seconds or until the mustard seeds begin to pop.

Add the drained bitter gourds and sauté on medium-high heat until they start to brown. Toss the vegetables in the pan often at this stage.

Add the onions and garlic and continue to sauté on medium-high heat, tossing the mix frequently until the onions are caramelized.

Turn the heat down to medium-low and add the tamarind extract, jaggery, and salt. Toss to mix well and sauté for 3-4 minutes. Add the water and bring to a simmer, mixing well to coat the vegetables with the sauce. Cook until the water has almost evaporated, about 3-5 minutes.

Serve garnished with cilantro.