Bitter Gourd Stir Fry
Thinly sliced bitter gourd cooked down with onions, cumin, and a touch of jaggery until crisp at the edges and tender in the center. A homestyle Indian dry sabzi that celebrates bitterness with a gentle sweet-spicy balance, ready in under 30 minutes.
For 4 servings
- prep · ~10 min
Prep the bitter gourd.
1.Wash the bitter gourd and pat dry.2.Trim both ends and slice into thin rounds (about 3 mm thick).3.If the seeds are large and hard, gently push them out with your thumb — tender ones can stay.4.Toss slices with a generous pinch of salt (not from the measured amount) and set aside for 10 minutes, then squeeze out the dark juice and rinse briefly. This tames the bitterness.TIPSqueezing out the salted juice is the single biggest step for reducing bitterness — don't skip it. - temper · ~1 min
Heat oil and crackle the cumin.
1.Heat oil in a heavy-bottomed kadhai or skillet over medium heat.2.Add cumin seeds and let them sizzle and turn a shade darker (about 30 seconds). - saute · ~6 min
Sauté the onions and bloom the spices.
1.Add sliced onions and stir-fry until they turn translucent and just start to brown (5-6 minutes).2.Sprinkle in turmeric powder, coriander powder, and red chili powder. Stir for 30 seconds until fragrant. - saute · ~15 min
Add bitter gourd and cook until crisp-tender.
1.Add the drained, rinsed bitter gourd slices to the pan.2.Add the measured salt and stir well to coat every slice with the onion-spice mix.3.Spread into an even layer and cook undisturbed for 3 minutes, then stir and repeat until the slices shrink, turn dark green with browned edges, and are tender with a slight bite (12-15 minutes total).4.Sprinkle the grated jaggery over the top and stir through in the last 2 minutes. It will melt and lightly glaze the slices.TIPDon't cover the pan — the moisture needs to escape so the bitter gourd fries rather than steams. - garnish · ~1 min
Finish with amchur and coriander.
1.Turn off the heat. Sprinkle amchur and chopped coriander leaves over the top.2.Give it a gentle toss and transfer to a serving bowl. - serve
Serve hot with roti or dal-chawal.
This sabzi is best eaten immediately while the edges are still crisp. Pair it with plain roti, a bowl of yellow dal, and steamed rice for a complete home-cooked meal.
TIPA squeeze of lemon at the table brightens the whole dish — keep wedges handy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice bitter gourd evenly (about 3 mm) so all pieces cook at the same rate and become uniformly crisp-tender.
- 2Salting and squeezing the sliced gourd removes much of the bitterness — do not rush this step for a milder result.
- 3Cook uncovered and resist stirring too often; letting the slices sit against the hot pan develops crispy, caramelized edges.
- 4Add jaggery only in the final 2 minutes so it glazes the gourd without burning into the pan.
- 5If your bitter gourd is very mature with large seeds, remove the spongy core after slicing for a less bitter bite.
- 6Leftover stir-fry can be stored in the fridge for up to 2 days; reheat in a dry skillet to restore crispness.
Adapt it for your goals.
Vegan
This recipe is already vegan — just ensure your jaggery is plant-based. For extra umami, add a handful of roasted peanuts or sesame seeds at the end.
lower oilLower-oil
Reduce oil to 1 tablespoon and use a non-stick pan. The gourd will still brown, though edges will be less crispy — a lighter option without sacrificing core flavor.
protein boostProtein-boost
Add 1/2 cup of boiled chana (chickpeas) or crumbled pan-fried tofu along with the bitter gourd for a heartier, protein-rich version that works as a one-pan meal.
Why this is on our healthy list.
Rich in Blood-Sugar-Supportive Compounds
Bitter gourd contains charantin and polypeptide-p, which are traditionally valued in Indian diets for helping maintain healthy blood sugar levels.
Good Source of Dietary Fiber
Each serving provides a solid amount of fiber from bitter gourd and onions, supporting healthy digestion and keeping you full longer.
High in Vitamin C from Coriander & Amchur
Fresh coriander leaves and dry mango powder contribute natural vitamin C, an antioxidant that supports immune health and iron absorption.
Low-Calorie, Nutrient-Dense Sabzi
With minimal oil and no heavy cream or coconut, this stir-fry is a low-calorie way to pack in vegetables, spices, and antioxidants.
Frequently asked questions
Make sure you salted it for the full 10 minutes and squeezed firmly to extract the dark green juice. For an extra step, blanch the slices in boiling water for 2 minutes before cooking — this leaches more bitterness.
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