Bitter Gourd Cooked on a Slow Fire (Indian)

Bitter Gourd Cooked on a Slow Fire (Indian)

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Servings: 6
Calories: 298


  • 10 pieces Bitter gourd karela, scraped, sliced into 4 pieces, deseeded
  • 3 1/2 floz Mustard sarson oil
  • 3 Potatoes sliced
  • 3 1/2 oz Ghee
  • a pinch Asafoetida hing
  • 1 tsp Cumin jeera seeds
  • 1/4 tsp Fenugreek seeds methi dana
  • 4 Green chillies finely chopped
  • a small piece Jaggery gur
  • 1/4 tsp Onion seeds kalonji
  • 7 oz Yoghurt dahi, beaten
  • 1/2 tsp Ginger powder sonthi
  • 1 tsp Coriander dhaniya powder
  • Salt to taste
  • Red chilli powder to taste
  • 1 Ginger adrak, 1 inch piece, crushed
  • a bunch Green coriander hara dhaniya, chopped


  • Heat the mustard oil in a wok (kadhai); fry the bitter gourd. Remove and keep aside. Fry the potatoes till golden. Remove and keep aside.
  • In another wok, heat the ghee. Add asafoetida, cumin seeds, fenugreek seeds, green chillies, jaggery, and onion seeds. When they splutter, add fried potatoes and bitter gourd; mix well.
  • Add the yoghurt, the remaining spices, and ginger. Cook on dum for 30 minutes. When soft, add green coriander and serve hot.
Calories: 298 kcal
Carbohydrates: 29 g
Protein: 6 g
Fat: 19g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 47 mg
Sodium: 326 mg
Potassium: 997 mg
Fiber: 16 g
Sugar: 4 g
Vitamin A: 783 IU
Vitamin C: 155 mg
Calcium: 97 mg
Iron: 2 mg
Cuisine Indian
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