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.
capsicum-bittergourd1S
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 thoughts on “Capsicum – Bittergourd Sidedish”

  1. 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.

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

  3. 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.

  4. 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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