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Thursday, 29 January 2015

Curried Bitter Gourd with Potatoes

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

When your favourite vegetable is a rare one to find, it becomes a treat indeed. Bitter gourd has been my all-time favourite vegetable ever since I was a child. The bitterness never bothered me. Honestly, this is much attributed to the way my mom used to prepare it - she would make the most delicious curried-style bitter gourd with potatoes.


I previously posted about how to choose and prepare bitter gourd.

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

Today I am sharing a recipe for curried-style bitter gourd with potatoes, just the way my mom used to make it, with some slight adjustments.

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe


Curried Bitter Gourd with Potatoes
Ingredients
(serves 2)
2 - 3 bitter gourds
4 small white potatoes (with skin on)
1 tablespoon salt (for soaking) + more for taste
1 tablespoon sunflower or coconut oil
1 teaspoon garam masala
1 1/2 tablespoons turmeric
Handful curry leaves


  • Using a vegetable peeler, scrape the textured skin off the bitter gourd. 
  • Rub the gourds with quite a generous amount of salt, about one tablespoon. 
  • Next, cover the bitter gourds with water and leave it to soak for about 20 minutes.
  • Meanwhile, thoroughly wash the potatoes. Leave the skin on and cut into wedges.
  • Rub the potato wedges with one tablespoon of turmeric powder.
  • Heat oil in a large pan, then place potatoes in the pan. You may add more oil if necessary but no water should be added to this dish as we are looking for a nice crispy texture.
  • Let the potatoes cook for about 5 minutes.
  • Meanwhile, remove the bitter gourd from the brine solution and rinse well. Cut into strips of about 5 cm/2 inches long.
  • Then add the bitter gourd pieces to the pan together with the potatoes. Add the curry leaves, the remaining 1/2 teaspoon turmeric powder and the garam masala.
  • Now let this cook until the potatoes are soft inside but crispy on the outside. Occasionally, stir and turn the potatoes and bitter gourd over to ensure even cooking. The bitter gourd should take about the same time to cook although they should not be overly crispy (otherwise much of the nutrients will be lost).
If you wanted to have a peek on my plate, this is how I accompanied the curried bitter gourd.

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

7 comments:

  1. Whenever we go to the Asian market, I see bitter gourds, and am always attracted to the unusual appearance. I never bought them because I had no idea what to do with them, and always forgot to look up recipes beforehand. I'm going to save your recipe for next time I find some in the market. I like to try new things!

    ReplyDelete
    Replies
    1. I hope you'll like them. You may not be accustomed with the bitter flavour if you are trying it for the first time. Make the gourds slightly more salty than you would usually eat. It might ease the taste for a start. It's apparently very good for health.

      Delete
  2. I think I can get these at the Asian market. They look so pretty. I am glad you posted both a recipe and tips on how to prepare them.

    ReplyDelete
    Replies
    1. I hope you give them a try. I think these are a bit like Marmite. You either love or hate it. ;)

      Delete
  3. You're lucky you like bitter melon. I never liked it as a kid and haven't had it since. I have heard that it's suppose to be really good for you. Is the taste still bitter in the curry recipe? I wonder if I should give bitter melons another try as a grownup. :-)

    ReplyDelete
    Replies
    1. There is still a hint of bitterness. I don't think it can go completely. Maybe you could try it cut into thinner slices, well fried and crunchy. I try to make it a tad bit saltier than I usually eat. That seems to work better with the bitterness.

      Delete
  4. Haha, I’m with Chow Vegan, I never liked bitter melon as a kid, but never prepared it before. My mum kept telling me that they are very very healthy for you! I love how you pair them with potatoes and bit of curry, looks like a wonderful rice dish!

    ReplyDelete

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