Bittergourd subzi

You can find any number of recipes of preparations of Bittergourd on this website. I had totally forgotten to upload this one which the children loved when they were young. My son who is still working from home, reminded me about it today and I realised that I had not made it ever since the children have left home. This subzi is not just easy to make but also goes well with both chapati and dal rice. I enjoy eating it with curd rice as well.


2 medium sized Bittergourd cut into thin slices

2 tomatoes chopped fine

2 medium sized onions sliced thinly

1 tbsp Sambhar powder

1 tbsp Kashmiri Lal chilly powder


Oil to fry the bittergourd.


Sprinkle a little salt on the bittergourd. Mix and immediately fry in hot oil till crisp. Those who want to tone down the bitterness can wait for the bittergourd to release water. Squeeze and then fry. I prefer not to wait as most vitamins are lost if the bittergourd is squeezed.

Heat the oil in which you have fried the bittergourd and drop in the sliced onions. Roast till translucent. Add salt and the chilly powder. Toss and drop in the tomatoes. Roast on a gentle flame till the tomatoes start releasing water. Add the Sambhar masala and keep roasting till the tomatoes turn mushy. Drop in the fried Bittergourd pieces, mix well , cover and cook for a couple of minutes. Switch off. Set aside for about fifteen minutes to allow the flavours to infuse. Serve hot.

Note: Use oil just enough to cover the bittergourd while frying to prevent wastage. The remaining oil can be used while seasoning the subzi.

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