Stuffed Bitter Gourd Fry curry – Some cringe at the “Bitter Gourd” and cry bitter..! But even those will be happy when they eat the Rayalaseema-style Bitter Gourd Fry. Here is a detailed recipe for the Bitter Gourd Fry curry with images

Bitter Gourd Fry is made differently in different areas. I am sharing the Rayalaseema-style bitter Gourd Fry recipe. This Bitter Gourd Fry is not bitter. It tastes delicious when eaten with hot Rice and Ghee. It is beneficial during journeys and for those who stay at hostels. This fry does not get spoiled even after a week of making it.

This Gutti Bitter Gourd/Stuffed Bitter Gourd Fry stays fresh for at least a week. This fry is called Gutti Bitter Gourd Fry at some places and Stuffed Bitter Gourd at other places. Telugus make it differently depending on the region. Some add Coriander Spice, Bengal Gram Spice, Sesame seed spice, Dried Ginger Spice etc. I am making it with Coconut Spice and though it is spicy, the Coconut adds a pleasant, balanced taste too.

I had made several different Bitter Gourd recipes in the past. And there are tips on how to reduce bitterness in all kinds of recipes. There is a different way to make this Stuffed Bitter Gourd also. I have given the other recipe too in the tips.

INGREDIENTS

• 1/2 Kilo Tender Small Bitter Gourds
• 1/4 cup Salt
• 1 tsp Turmeric
• Pieces from 2 Dry Coconut Halves
• 15 Red Chillies(Red chilli powder)
• 2 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 15 Garlic
• Tamarind leman size
• 1 tbsp Jaggery(Optional)
• Salt to taste
• 2 Sprigs of Curry leaves
• Oil to fry

INSTRUCTIONS

Peel or unpeel the Bitter Gourds. 4 sides (+) cut.

Mix Salt and Turmeric in a vessel. Rub it on the Bitter Gourds inside and out and let them rest for 1 hour.

Roast Dry Coconut pieces in a pan until they give out the aroma.

Heat Oil in a pan add the squeezed Bitter Gourds and fry them by pushing the oil onto the vegetable.

In the same pan, add Coriander Seeds, Cumin Seeds, Garlic, and Curry leaves and fry on low flame until they give out the aroma Add a small amount of tamarind.

Take the marinated Bitter Gourds and squeeze hard so that the bitter juice is extracted.

Once they are cool, stuff the Coconut Spice Powder into the Bitter gourd coconut

Heat oil in a pan add tempering ingredients and fry, when they splutter add curry leaves.

Add staffed Bitter Gourd and fry for 2 minutes.

If you want, you can fry them half, take them out, stuff them and fry them again. And then, you can add the rest of the Powder and fry.

and serve with Rice, Roti (Jonna Roti, Sajja Roti). It is fresh for 9 to 10 days.

Tips

1. For this recipe, you should use the “tiny Bitter Gourds”, those the size of Ivy Gourdss. I could not find them; I have used the smaller ones in the lot I had. If they are tiny, then they fry to the very core, and the fry tastes good.
2. Tender Bitter Gourds fry quickly and taste better.
3. Peel the Bitter Gourds, rub them with the Salt Turmeric mixture and marinate for 30 minutes. Then the bitter juice will be extracted.
4. I have removed the seeds from the Bitter Gourd. But some people like the seeds so they can roast the seeds along with Red Chillies and make a Powder of it and use it. I have fried the Bitter Gourds in Oil and have stuffed them with this Powder. If you want, you can fry them half, take them out, seal them and fry them again. And then, you can add the rest of the Powder and fry.
5. The way I made it, it doesn’t need much oil.
6. If the Powder is left over, it can be eaten with Dosa, Idly or hot Rice. It starts fresh for a month.

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