Capsicum – Bittergourd Sidedish

capsicum-bittergourd

When I visited India last November, I spent almost a month and a half in Bangalore. My in-laws were at my MIL’s brother’s home that time. I stayed with them for a couple of days. They have a new cook at their home now. This cook comes around 11AM and makes couple of sidedishes and chapatis every day. I was told that the guy is from Orissa and cooks very tasty dishes. My MIL asked him to make a capsicum (green bellpepper) – bittergourd dish one day and they said it is one of their favorite dishes. I was very skeptic because I am not a bittergourd fan, although I have learned to eat it in last few years. But this dish was really very tasty. I prepared it couple of times at home after that. Somehow the capsicum-bittergourd mixture works really well.

This cook had a very different sequence of adding vegetables to any dish. I am used to frying onions and then adding other veggies. But I noted him adding onions at the end – he did same for many dishes that I watched him cooking. It gives a different taste to the same dish. I have to say I loved this method, I have followed it in many dishes and they turn great.

Ingredients:
2 cups chopped bittergourds (around 2 big bittergourds)
2 cups chopped capsicum/green bellpepper
1 cup chopped onion
1-2 tea spns  jaggery
1 tea spn chilli powder
1/2 tea spn thick tamarind extract
1/2 tea spn cumin powder
1/2 tea spn coriander powder
A piunch turmeric
Oil
Salt

Method:
Add salt to bittergourd pieces and leave it aside for 10-15 mins. You can either squeeze the juices out (this will remove most of the nutrients and bitterness, I do not recommend it) or use them as they are.
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Heat oil and fry the bittergourd pieces for 5-6mins till they are half cooked.
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Then add capsicum pieces and fry for another 5-6 minutes.
Now add onion, fry for 2-3 minutes. Add salt (if necessary), cumin-coriander powder, chilli powder, turmeric, tamarind, jaggery.
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Close the lid and let it cook on a medium heat till done.
Serve hot with rice or chapatis.

Serves : 3-4
Preparation time : 30mins

11 Comments for “Capsicum – Bittergourd Sidedish”

Veena

says:

I love bittergourd 🙂 but I don’t cook it as often – my family hates it. But I am definitely going to cook this one for myself. Thanx Shilpa.

dhanu

says:

NEVER HEARD OF THIS COMBINATION. LOOKS INTERESTING AND SHALL BE TRYING. SEEMS TO BE GOING WELL WITH CHAPATTI. THANKS FOR SHARING.

Sk

says:

An interesting recipe.. will try it soon. The fact that you added onion in the end is very interesting . Can I use red onions as well ? I see you have used white onions, but red onions have strong flavor. So not sure if it will be well cooked.

Arwa

says:

I have always been on the lookout for a bittergourd dish and now I seem to have finally found one which will be on my menu always! This is the first time I will be cooking it. Your site is superb! Thx.

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