Bitter Gourd Curry (Using Maggi Coconut Milk Powder & Rasamusu)
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
1st Step2 Min
2nd Step30 Min
3rd Step5 Min
4th Step5 Min
5th Step5 Min
6th Step3 Min
7th Step5 Min
8th Step5 Min
9th Step2 Min
10th Step10 Min
11th Step5 Min
12th Step5 Min
1st Step of 12
Slice the bitter gourd into a fine round shape, about 5cm thickness. Gently remove the seeds.
2nd Step of 12
Place the bitter gourd in a bowl filled with water and salt (1 tsp) and let it rest for 30 minutes.
3rd Step of 12
Drain the water and gently squeeze and remove the excess water. Mix the bitter gourd with turmeric and salt.
4th Step of 12
Heat the oil for deep frying, once the oil is hot enough, fry the bitter gourd in batches. Set aside until required.
5th Step of 12
Heat up a saucepan add oil to the pan, once the oil is hot enough add mustard seeds, fenugreek seeds and cumin seeds, fry for a minute.
6th Step of 12
Add chopped onion, green chillies, garlic and curry leaves, sauté for 2-3 minutes.
7th Step of 12
Add Sri Lankan unroasted curry powder, chilli powder, Maggi Rasamusu and mix well.
8th Step of 12
Then add tamarind paste, tomato and Maggi coconut milk.
9th Step of 12
Season with salt and pepper.
10th Step of 12
Close the lid and let to simmer for 10 minutes on medium heat.
11th Step of 12
Once the gravy thickens add the fried bitter gourd and cook for further 5 minutes.
12th Step of 12
Serve with Rice and other curries.
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