Thursday, May 28, 2009

Fried Bittergourd Melara


Bittergourd - 1
Turmeric powder - 2 tsps
Red Chilli powder - 2 tsps
Salt - 2 tsps
Oil - 1 tbsp

For Gravy:

Coconut - 1/2 cup, grated
Curd - 1/2 cup
Turmeric powder - 1/4 tsp
Dry Red Chilli - 1
Salt to taste


  1. Slice bittergourd into thin rings.
  2. De-seed all the rings.
  3. In a mixing bowl, mix red chilli powder, salt and turmeric powder to these bittergourd rings and set aside for 1-2hours.
  4. Take little potion of these rings and squeeze out all the liquid.
  5. Repeat this for the all the sliced rings. This will remove the bitterness from the bittergourd rings.
  6. Mix oil to these rings.
  7. Roast them on low flame using a shallow pan or griddle. The easiest way to roast them is to microwave on HIGH for 8mins.
  8. You can store these roasted rings in airtight container for 2-3 days or refrigerate to store for longer duration.
  9. Using tongs hold the dry red chilli over the flame and roast it slightly.
  10. Heat a laddle and put 1/4 tsp turmeric in it so that turmeric powder gets heated.
  11. Grind roasted red chilli, heated turmeric powder and coconut with little water into a smooth paste.
  12. Beat curd well and add this to the ground coconut paste and make a gravy by adding 1 cup water.
  13. Add the roasted bittergourd rings to this gravy.
  14. Refrigerate and serve chilled with rice.
P.S: Do not boil the gravy. This has to be served chilled.


Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!