Check out this Bong style recipe that has an unique combination of mustard paste and bitter gourd. This is my first try and it turned out real amazing and heavenly. So if you are a fan of bitter gourd, then this is a must try recipe. The addition of a paste made of mustard seeds, garlic and green chilies takes this dish to the next level. Garnish with coriander leaves and enjoy it with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.
Any bitter preparation made of bitter gourd or neem leaves is a delicacy on a Bengali platter and is quite popular among most Bengalis. It is had at the beginning of any meal as it is considered to cleanse the system. At times, bitter gourd is just fried on its own or along with potatoes or pumpkin depending on individual choice and availability.
- 2 medium size bitter gourd, cut lengthwise, washed & drained
- 2 tbsp. mustard seeds, soaked for 15 minutes
- 4-5 garlic cloves
- 2-3 green chilies
- 2 tbsp. mustard oil
- 1/2 tsp. nigella seeds
- 1/2 tsp. radhuni (celery seeds)
- 1 onion, sliced
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1-2 tbsp. coriander leaves, chopped
Grind the mustard seeds, garlic and green chilies with a pinch of salt into a smooth paste. Keep aside.
Marinate the bitter gourd with some salt and turmeric powder for 10-15 minutes. Then wash well and drain.
Heat 1 tbsp. oil and sauté the bitter gourd till light brown. Keep aside.
Heat remaining oil and temper with nigella seeds and celery seeds. Sauté for a few seconds.
Add the onion and sauté till light brown. Then add the fried bitter gourd, salt to taste, mustard paste and red chili powder. Sauté for 2 minutes and switch off the flame.
Garnish with coriander leaves and serve with hot steamed rice. You may also try it with chapatti.
