Bitter gourd is called so because it literally tastes bitter. But if you can find your way beyond all the bitterness, then I think you have a winner-vegetable in your kitchen. Lot of people I know tend to soak the chopped (or whole) vegetable in salted water so that atleast some bitterness gets cut down. But I have never tried that. My method with this gourd is very simple. Caramelization; in just fat, or with onions. All the sweet juices tend to balance out the bitterness of this gourd. In this case, I used semi-ripe mango and sweet coconut to balance out all the bitterness, in addition to roasting the gourd till it is charred.
- 2 medium-sized Bitter Gourds
- 1 semi-ripe (raw) Mango
- 40 g raw peanuts
- 20 g dry sweetened coconut shards
- ½ tspn ghee
- 1 heaped tbspn carom seeds
- Vegetable oil
– Chop the gourd into circles and place them in the roasting tray. Add the carom seeds and roast them till they are charred.
– To prep the remaining ingredients, peel and cut the mango into wedges.
– In a small wok, heat ghee and fry up the peanuts first till they are lightly brown, and then the coconut shards till they turn a little brown too.
– Arrange your salad, season, and serve immediately.