Bitter Melon/Gourd Chickpeas Gravy
Bitter gourd is combined with chickpeas and Peanuts makes the dish more nutritious in a spicy coconut gravy. To reduce the taste of bitter gourd it is cooked in sweet tangy tamarind and dates paste.
Bitter melon, also known as bitter gourd or karela (in India), is a unique vegetable-fruit that can be used as food or medicine. In addition to being a food ingredient, bitter melon has also long been used as a herbal remedy for a range of ailments, including type 2 diabetes.
So enjoy this as a side dish with rice or rotis.
Preparation time-15 minutes
Cooking time-30 minutes
- Bitter gourd- 2 num (Medium)
- Black chickpeas -1/2 cup
- Peanuts- ¼ cup
- Mustard seeds-1/2tsp
- Dates paste-1tbsp
- Tamarind pulp-2-3tbsp
- Salt-as per taste
- Fennel seeds-2tsp
- Cinnamon-1 inch stick
- Green chillies-4-5num
- Desiccated coconut-1/2cup
- Chopped Fresh coriander- a handful
- Wash and soak chickpeas and peanuts overnight.
- Once soaked drain and pressure cook for 4-5 whistels with enough water and 1/4tsp salt.
- Trim the ends of the gourds, slit in half and remove the seeds and chop the gourds into tiny pieces.
- Transfer to bowl, add salt, turmeric, sprinkle some water and let it soak for 15-30 minutes (this process helps to reduce the bitterness of the gourd)
- Rinse thoroughly, squeeze water and set aside.
- Combine all the ingredients mentioned under “grinding” table in the blender and blend in to coarse paste by adding some water.
- Heat oil in the pan add mustard seeds, as it crackles add bitter gourd, and fry for 10-12 minutes.
- Add ground paste, tamarind pulp, dates paste, water as per the consistency and cook on a medium high flame for 8-10 minutes stirring in between.
- Then add cooked chickpeas, soya, peanuts, salt and simmer for 5-8minutes more or until well combined.
Turn off the flame and serve hot with rice/roti.
- You can use jiggery/sugar instead of dates paste.
- I prefer thick gravy so didn’t add much water to my curry you can add as much consistency as required