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    Home » Vegetarian Side Dishes » Bitter Gourd Kurma!

    Bitter Gourd Kurma!

    Published: Apr 6, 2009 · Modified: Sep 23, 2020 by Srivalli · 27 Comments

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    The weekend was quite hectic, well I might start making it look like a chore! Well its not actually, its something I enjoy a lot and look forward too. So don't let my tone get you into that assumption. Athamma is much better, her finger is healing fast. My second sil was here for couple of days and had to leave. So we are back to us at home, of course Amma is there to help me. My kids are enjoying their trips up and down to school with their Ammamma now. Konda had her last exam and is very jubilant. She already declared that she is going to stay out at her grandparents' home from today.

    I had great fun cooking at office for 60+ colleagues. I choose Channa pulao, not only because it was already a hit at our bloggers meet, it was something that can stand alone on its own. This was the first time I was cooking for such large numbers, so had reconfirmed the measurements with Amma again. It took about 3 hours for the entire cooking to get done, and result was great, if I have to say it myself! Many asked when we can open a restaurant. I replied I am ready when they are. But on the whole it was a wonderful experience seeing so many satisfied looks.

    Now coming to today's dish, this was prepared by Amma, who remembered her mom cooking it this style, so I thought it has to be recorded for sure!

    Before that do take a look at the Coconut Dates Boorelu!


    Ingredients Needed:

    Bitter gourd - 2 medium
    Tamarind - a marble size
    a pinch of salt

    For the gravy

    Mustard seeds - 1/2 tsp
    Curry leaves - few
    Ginger garlic paste - 1/2 tsp
    Onions - 1 big
    Tomato puree - 1 cup ( you can use chopped ones too)
    Salt to taste
    Oil - 2 tsp

    For the paste
    Coconut - 2 tbsp
    Chili powder - 1 tsp
    Coriander powder -1 tsp
    Cloves - 2
    Cinnamon -1 "

    Coriander leaves for garnishing

    Method to prepare:

    Cut the bitter gourd into long pieces, soak in salt and then boil in tamarind pulp. Throw the water away and then fry the pieces in oil for 2 mins. Keep it aside

    Then heat a pan and add mustard seeds, curry leaves, then ginger garlic paste. Fry well. Then add the chopped onions, followed by tomato pieces. Add salt, let the tomato get little mushy.

    Then add the ground masala, fry well till the oil comes out. Finally add the fried bitter gourd pieces, required water and simmer till you get a thick gravy.

    You can add the chopped coriander before removing it off the flame.

    Print Pin

    Bitter Gourd Kurma!

    Cuisine Andhra Pradesh
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    Previous Post: « Saga of an Onion saute ~ Basic Indian Cooking!
    Next Post: Yet another Dal! »

    Reader Interactions

    Comments

    1. Superchef says

      April 06, 2009 at 6:24 pm

      what a nice way to incorporate bittergourd into your food! i bet it tasted wonderful!

      Reply
    2. Divya Vikram says

      April 06, 2009 at 6:30 pm

      60 is a huge number Valli.. Bittergourd kurma looks great though am not a big fan of karela.

      Reply
    3. DEESHA says

      April 06, 2009 at 7:12 pm

      I never knew that kurma is made with bitter gourd .. sounds fantastic

      Reply
    4. Uma says

      April 06, 2009 at 8:28 pm

      I always make dry bitter gourd curry. Kurma sounds so good. Looks delicious. Must be tasting great with chapathis too.

      Reply
    5. Vishali says

      April 06, 2009 at 8:43 pm

      delicious Kurma with bitter gourds...

      Reply
    6. Vani says

      April 06, 2009 at 9:09 pm

      Cooking for 60 people, wow!! Karela kurma is new to me. Looks great!

      Reply
    7. Pooja says

      April 06, 2009 at 9:53 pm

      New to me..looking nice srivalli...

      Reply
    8. Ramya Vijaykumar says

      April 06, 2009 at 10:24 pm

      mmm Lovely kurma I miss home ;( nice to hear that your aunts finger is healing... Kurma color is just tempting me...

      Reply
    9. A_and_N says

      April 06, 2009 at 11:31 pm

      Oh my granny used to make this! Thanks so much for the recipe.

      Reply
    10. Asha says

      April 06, 2009 at 7:23 pm

      Glad to see the Athamma is feeling better already. I got burnt on my arm y'day in the oven too, not serious but have a nasty color! 😀

      Kurma is yum, I made one too but North Indian style. Looks delicious Sri, my husband loves Bitter gourd.

      Reply
    11. Nags says

      April 07, 2009 at 1:34 am

      This is one vegetable I don't have to worry about cooking, we both don't like it 😀

      Reply
    12. Sanghi says

      April 07, 2009 at 3:14 am

      Mmm.. this is different bitter gourd recipe. i love it:)

      Reply
    13. homecooked says

      April 07, 2009 at 3:41 am

      The bittergourd kurma looks appealong Sri! I am sure it tasted just as good!

      Reply
    14. jayasree says

      April 07, 2009 at 4:11 am

      Wow, you cooked for 60. Great job. Bitter gourd kurma is new. Sounds interesting.

      Reply
    15. Prathibha says

      April 07, 2009 at 5:22 am

      cooking for 60 is a great job...My husband is a big fan of karela in any form, need to try urs once..

      Reply
    16. Ann says

      April 07, 2009 at 5:25 am

      A kurma with bitter gourd is something i havent heard yet Sri..would love to try.

      Reply
    17. bee says

      April 07, 2009 at 1:06 am

      thank you for a new recipe with my fav veggie. i love love love bittergourd. and i like it really bitter. glad you can access jugalbandi again. i'll post something for your event next week. have it in the draft.

      Reply
    18. srikars kitchen says

      April 07, 2009 at 7:52 am

      Kurma looks delicious.. nice..

      Reply
    19. Miri says

      April 07, 2009 at 8:53 am

      I love bittergourd but my kurma is sacrosanct - can't envision anything in it except potatoes,peas and maybe cauliflower!

      Reply
    20. Shama Nagarajan says

      April 07, 2009 at 9:55 am

      different one dear..will try this soon

      Reply
    21. Jayashree says

      April 07, 2009 at 5:33 am

      You cooked for 60 people??? Wow!!! Iam probably one of the few people who love bittergourd in all its forms....really liked this version.

      Reply
    22. Kitchen Flavours says

      April 07, 2009 at 12:43 pm

      Soemthing new to me. Looks yum.

      Reply
    23. Dhanasakthi says

      April 07, 2009 at 9:46 am

      Great, must try this for chappathi, so far i have tried dried pavakkai fries only.

      By the way, the other day, I tried a dish from your entries (sorry, forgot the dish name), but remember enough that it turned out well. Thanks Sri.

      Reply
    24. Mandira says

      April 09, 2009 at 11:31 pm

      Wow Srivalli, I bet everyone had a great time! This kurma looks very interesting!

      Reply
    25. Subhashini says

      April 12, 2009 at 8:58 am

      Hi Srivalli,

      I tried this on Good Friday..Just forgot to do frying of bitter gaurd first.Though it came out really well..very yummy ..
      Thought no one will touch because of the bitterness but amazed to find the empty bowl after lunch..

      Thanks a lot for sharing..

      Reply
    26. VIDYA VENKY says

      April 23, 2009 at 1:05 pm

      i love to make anything with bittergourd....will surely try ur recipe pooja

      Reply
    27. Deepan says

      August 10, 2009 at 9:58 am

      Nice recipe. After knowing the health benefits of Bitter gourd i have starting loving it. Bitter gourd is rich in vitamin A, B1, B2 and c and contains minerals like calcium, phosphorous, iron, copper and potassium.

      Bitter-Gourd

      Reply

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