Bitter Gourd and Field Beans Curry - South Indian Style
Summary
- A flavorful South Indian curry featuring bitter gourd and field beans, cooked in a rich, aromatic coconut and spice paste, and finished with a traditional tempering. This dish balances the bitterness of the gourd with tangy tamarind and savory spices, offering a unique and delicious experience.
All Ingredients - For Masala Paste
- Oil 2 tbsp
- Cumin seeds 1/2 tsp
- Fennel seeds 1/2 tsp
- Coriander seeds 1 tbsp
- Dry chillies 3
- Onion 1 (chopped)
- Coconut 1/2 cup (chopped)
- Water as needed (for grinding)
All Ingredients - For Curry
- Oil 3-4 tbsp
- Bitter gourd 5-6 small (seeds removed, cut)
- Green chillies 1-2 (slit)
- Tomatoes 1-2 (chopped)
- Turmeric powder 1/2 tsp
- Coriander powder 1 tsp
- Salt as required
- Prepared masala paste all
- Water 1 cup (for rinsing grinder)
- Field beans 1 cup (soaked overnight, pressure cooked for 5 whistles)
- Tamarind lemon sized (soaked in 1 cup water for 15 mins, pulp extracted)
All Ingredients - For Tempering
- Sesame oil 1 tbsp
- Mustard seeds 1/2 tsp
- Black gram 1/2 tsp
- Onions 1 (chopped)
- Curry leaves a few
Tools You'll Need
- Pan
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 5 · Overnight
…curry. Mix everything well. Add the cooked field beans (1 cup, soaked overnight and pressure cooked for 5 whistles) to the curry. Extract pulp from a…
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Masala Paste
Heat 2 tbsp oil in a pan. Add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1 tbsp coriander seeds, and 3 dry chillies. for until aromatic. Add 1 chopped onion and until light golden brown (approximately ). Add 1/2 cup chopped coconut and for another until the coconut is light golden.
Step 2: Grind Masala Paste
Transfer the ingredients to a grinder jar. Add some water and grind to a fine paste. Set aside.
Step 3: Cook Bitter Gourd
Heat 3-4 tbsp oil in a large pan. Add the bitter gourd pieces (5-6 small, with seeds removed and cut). Fry the bitter gourd for until it changes color and is slightly tender.
Step 4: Add Vegetables and Spices
Add 1-2 slit green chillies and 1-2 chopped tomatoes to the pan. Add 1/2 tsp turmeric powder, 1 tsp coriander powder, and salt as required. for until the tomatoes soften and the oil starts to separate from the mixture.
Step 5: Combine with Masala and Beans
Add the prepared masala paste to the pan. Rinse the grinder jar with 1 cup of water and add it to the curry. Mix everything well. Add the cooked field beans (1 cup, soaked overnight and pressure cooked for 5 whistles) to the curry. Extract pulp from a lemon-sized tamarind soaked in 1 cup of water for and add the tamarind extract to the curry. Mix well.
Step 6: Simmer the Curry
Cover the pan with a lid and cook for on medium heat, allowing the flavors to meld and the curry to thicken slightly.
Step 7: Prepare Tempering
In a separate small pan, heat 1 tbsp sesame oil. Add 1/2 tsp mustard seeds and 1/2 tsp black gram. Once the mustard seeds splutter, add 1 chopped onion and a few curry leaves. for until the onions turn golden brown.
Step 8: Finish and Serve
Pour the over the bitter gourd and field beans curry. Mix gently. Serve hot with rice or roti.
Pro Tips
• To reduce bitterness, soak bitter gourd in salt water for 30 minutes before frying.
• Adjust green chillies and dry chillies according to your spice preference.
• Ensure field beans are cooked until soft for best texture.
Variations
• Add other vegetables like drumsticks or potatoes.
• Use different types of beans or lentils.
• Adjust the amount of tamarind for desired tanginess.
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