Spicy Jafna Bitter Gourd Curry

Bitter Gourd Curry is a popular dish in Sri Lankan cooking. It can be prepared in different ways, but this method is one of the easiest and most flavourful ones. 

One very important thing to do when working with bitter gourd is to ensure that you tone down its bitter taste. Everyone has a different method to do this. Here are some of the ones I found when doing my research online:

1. Add a bit of sugar or jaggery at the final stage of cooking

2. Team it with other vegetables like tomatoes, potatoes and onions to help tone down the bitter flavor

3. Scrape the bitter gourd thoroughly when cleaning and remove ALL the seeds

4. Wash, cut and soak it in some water and salt for at least 30 minutes before use

5. Squeeze all the juice out before use

6. Pre-boil it for a few minutes in some water and lemon juice, then drain and use

7. Soak it in some tamarind flavoured water for about half an our before use

You can also check out the demo video on my Youtube Channel - @jafnabittergourdcurry

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Recipe Notes:

> To reduce the spiciness, lessen the amount of curry powder and chilli powder. You may also opt to leave out the chilli powder completely.

> I used a regular onion; but if you can, use small onions (sambar onions or shallots) as they're way more flavourful and tasty.

> You can use freshly squeezed coconut milk, tinned coconut milk or even coconut milk powder in this recipe.

> If want more gravy in this curry, cook it for just 5 to 7 minutes in the final stage on a low flame.

Ingredients:

350g bitter gourd, thinly sliced

1 medium onions, sliced

4 small green chillies, slit

4 cloves of garlic, sliced

1 sprig of curry leaves

1 tsp fenugreek seeds

1 & 1/2 tbsp Jafna or regular curry powder

1 tbsp red chilli powder

1 tsp turmeric powder

1 tsp brown or white sugar

2 cups thin coconut milk

150 ml thin tamarind juice

2 tbsp coconut oil

Salt to taste

To soak the bitter gourd:

Water as required

1 tsp salt

Method:

Stage 1:

Cut the bitter gourd in half and with a spoon scoop out the seeds and pulp inside. Discard it.

 

Now cut it into 1/2 moon shaped, thin pieces as shown in the pictures below.

Place the pieces in a deep dish or bowl and pour in enough water to cover them, then add the salt and mix well.

Soak the bitter gourd for at least 30 minutes. This helps to remove the overly bitter taste.

After 30 minutes, rinse the bitter gourd thoroughly in running water. Drain and leave aside until needed.

Stage 2:

Place a clay pot or pan on a medium flame.

Add the oil and heat.

When the oil is hot, add the fenugreek seeds and curry leaves.

Stir-fry for a few seconds until the curry leaves sizzle.

Add the onions, garlic and green chillies.

Saute and cook until the onions turn translucent.

Add the bitter gourd.

Toss in the curry powder, chilli powder, turmeric powder, salt and sugar.

Pour in the coconut milk.

Pour in the tamarind juice.

Combine well, cover and cook on high heat for 10 to 12 minutes.

Take off the lid, stir and mix everything well.

Reduce the heat to low, cover and cook for another 10 to 12 minutes.

At this point, taste the curry and adjust salt if required.

Usually, Sri Lankans make this simple bitter gourd dish for lunch. It is best enjoyed with rice or even bread. 

Enjoy!

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka