Bitter melon is an acquired taste, but when cooked with aromatic spices, tangy tamarind, and fiery chilies, it transforms into a delicious and memorable curry. Popular in South Indian and Sri Lankan kitchens, this dish balances bitter, sour, and spicy flavors beautifully. Serve it hot with steamed basmati rice for a bold and comforting meal.
INGREDIENTS:
3 cups bitter melon, finely sliced
2 medium red onions, halved and finely sliced
2 medium tomatoes, cut into small dice
3-4 green chilies, slit lengthwise
15 curry leaves, torn
2 1/2 to 3 tablespoons tamarind paste, or to taste (Priya tamarind paste is good)
3 3/4 cups water, divided
2 1/2 teaspoons Kashmiri chili powder
1/2 teaspoon turmeric powder
Salt, to taste
1 tablespoon oil
1/2 teaspoon black mustard seeds
2 dry red chilies, broken
METHOD:
Trim the melon ends, halve lengthwise, and scoop out seeds and pith. Slice thinly.
Dissolve tamarind paste in ¾ cup warm water; set aside.
In a medium saucepan, combine bitter melon, onions, tomatoes, green chilies, curry leaves, tamarind water, remaining 3 cups water, and salt. Bring to a boil over medium-high heat. Stir in chili powder and turmeric. Reduce heat and simmer until the vegetables are tender and the sauce thickens, about 25–30 minutes. Adjust seasoning to taste.
Heat oil in a small skillet over medium heat until shimmering. Add mustard seeds and fry until they pop, about 10 seconds. Stir in broken dry red chilies and a few curry leaves, then immediately remove from heat.
Pour the hot spiced oil over the curry, stir well, and serve warm with rice.
YIELD: Serves 4
