Bitter gourd & Amla Dry Curry

Bitter gourds and Indian gooseberries (Amla), the two nutrient-dense super vegetables, make a great pair in cooking. The tanginess of the amla helps to reduce the bitterness of the bitter gourds. This dish has well-rounded flavours as the spices and jaggery add some pizzazz to the otherwise bitter-and-sour curry. Serve this as a side dish.




300g Bitter gourds, trimmed, de-seeded and cut into 1-inch/2.5-cm long and ½-inch/1-cm thick pieces

1 teaspoon salt, plus more as needed

2 tablespoons vegetable oil

8-10 garlic cloves, slightly crushed

10 Indian gooseberries (Amla), cut into pieces along the natural markings

½ teaspoon turmeric powder

1 teaspoon red chilli powder, or to taste

Jaggery to taste


  1. Place the bitter gourds in a bowl. Add 1 teaspoon salt, mix and set aside for 30 minutes. Drain the water released by the bitter gourds. This process helps to reduce the bitterness of the bitter gourds.
  2. Heat the oil in a medium pan over medium-low heat. Add the garlic and stir for 2-3 minutes. Add the bitter gourds and gooseberries and mix. Cover and cook until the vegetables are tender, turning occasionally.
  3. Add salt to taste, red chilli powder, turmeric powder and jaggery to taste. Mix and let cook until the jaggery melts and blends with the vegetables.
  4. Taste and adjust the seasonings if required.
  5. Remove from the heat and serve hot.

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