Vaishali’s Bitter Gourd Curry with Peach

Vaishali's Bitter Gourd Curry (with peach)

Vaishali’s Bitter Gourd Curry (with peach)

I’m usually pretty fearless when it comes to trying new vegetables, but I’ve been working up to bitter gourd for a while now. The only time I had tasted a vegetable called “bitter” was in a dish from a very authentic neighborhood chinese restaurant by work. Everything they make there is excellent, so I was not prepared for the bitter slices of pale green vegetable swimming in bitter sauce. It was so unpalatable, I had to throw it away. I hate to see waste, so something has to be *really* awful for me to toss it out. That was bitter melon, however, and it was a few years ago; perhaps bitter gourd could be different?

When I read about Vaishali’s new bitter gourd curry recipe, I said I was going to get daring and try it — little did I know it would be so soon. It just so happened that it was the freshest looking vegetable in the shop on Saturday.

~~~

karela slices, garlic, dried red chili, underripe peach

clockwise from top: salted karela slices, fresh crushed garlic, dried red chili, underripe peach chunks

I followed Vaishali’s method with a few exceptions concerning ingredients:

I did not have a green mango, nor hope of finding one, so I used a hard, underripe peach for sour fruit taste. I also added a little amchur powder to the boiling water.

I only cooked one bitter gourd and I adjusted the seasoning quantities accordingly; I did use the full three tablespoons of jaggery called for, however… (did I mention bitter gourd scared me a little ๐Ÿ™‚ )

I also used a dried, deseeded red chili in the tadka, rather than chili powder.

The verdict: with all that jaggery and garlic, how could you not love this! Mine came out more saucy than I believe was intended, but that sauce on hot rice was just delicious. Salting the karela did indeed make it ‘more tolerably bitter’, the peach was slightly tart/sour and the garlic and chili seasoning added a great punch.

Thank you Vaishali and your MIL, too!

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5 Comments »

  1. They look so yummy linda..so finely u have started bitter gourd..nice one..

    Hi Sudah, yep, finally started! Thanks! ๐Ÿ™‚

  2. Puspha said

    That looks divine!!

    Thank you, Pushpa!

  3. Vaishali said

    Linda,
    This is great!!! You made my day. ๐Ÿ™‚ I am so happy that you liked the curry. And that idea of using underripe peach is lovely. I must try it out sometime. I think, your curry turned out saucy because I haven’t given the amount of water in my recipe. I will add that detail to my post when I make this curry next.

    Thanks Vaishali — I’m happy I tried it, too. I just guessed at the water and probably used too much… but it was still delicious ๐Ÿ™‚

  4. Nabeela said

    Hi Linda, your curry looks great….and the karela chips even better! I’m glad you’re back in your kitchen cooking up a storm ๐Ÿ™‚

    Thanks so much Nabeela, made me feel happy to hear that. I’m glad you’re back in your kitchen too! ๐Ÿ™‚

  5. vineela said

    Hi Linda,
    I love those karela chips.Thanks for sharing the links and your recipes.
    Vineela

    You’re so kind as always, Vineela — thank you!

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