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
- 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.
- 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.
- 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.
- Taste and adjust the seasonings if required.
- Remove from the heat and serve hot.