How to Make Deep Fried Bitter Gourd: Indian Style


Momordica charantia is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of allfruits. Names for the plant and its fruit include bitter melonbitter gourd (translated from Chinese: 苦瓜; pinyin: kǔguā), goya (ゴーヤー?) from anOkinawan language or Karela/Karella in India, ampalayá from Tagalog, and cerasee[1] (Caribbean and South America; also spelled cerasse).

The original home of the species is not known, other than that it is a native of the tropics. It is widely grown in India and other parts of the Indian subcontinent, Southeast Asia, China, Africa, and the Caribbean.

File:Momordica charantia Blanco2.357.png

You will need:
1. ½ kg bitter gourd
2. 1 tsp chilli powder
3. 6 green chillies, slit
4. ½ cup coconut bits (optional)
5. Salt to taste
6. ½ cup refined vegetable oil
7. ½ cup onion, sliced thin and long

1. Slit open the bitter gourd. Remove the seeds and cut into thin, round slices.
2. Mix with chilli powder, green chillies, coconut bits and salt.
3. Squeeze out the excess water.
4. Heat the oil, fry the sliced onion and keep aside.
5. Add a little more oil if require and fry the bitter gourd along with green chillies and coconut bits. When crisp, drain.
6. Mix the onion with the bitter gourd and serve.

To serve 6