Bitter Gourd Thoran
A delicious way to prepare Bitter Gourd. Kerala style ‘Thoran’ adds coconut to this simple, slow-cooked stir fry, with the addition of a special ingredient that just elevates the flavour.
Total time is not inclusive of – optionaL
The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.
Ingredients:
| Bitter gourd ( small Indian Variety is preferred for this recipe ) | 500 gms | |
| Fresh grated coconut | 1 1/2 cups | |
| Green chilli, sliced thinly( use hot or mild chillies according to preference) | 4-5 Tbsp | |
| Jaggery / Unrefined Cane Sugar (I am using the solid Jaggery, not powdered) | 3 tsp | |
| Salt | 1/2 - 3/4 tsp | |
| Coconut oil (As needed) | 4 -7 large spoons | |
| Turmeric powder | 1/4 tsp | |
| Fresh curry leaves | 1 Sprig |
Method:
- Scrub and rinse the bitter gourds. Cut off the tips. Slice in half vertically.
- Use a small spoon to scoop out the spongy midsection that contains the seeds. Discard.
- Proceed to slice both halves into thin slices. Repeat with all gourds.
- Add the bitter gourd to a heavy-based pot. Do not add any water.
- Add the thin slices of green chilli pieces of jaggery and coconut.
- Turn on the heat. Keep the pot on low-medium heat.
- Add 1/2 tsp salt to start with as well as 4 large spoons of Coconut oil. Also, add the turmeric powder. Start tossing everything together till well combines as it heats up.
- For the first 5 minutes ( time it!), keep stirring continuously on a steady low heat. Add a little more oil, if it seems too dry.
- Ass you toss, also mash up the Jaggery pieces, so that it dissolves as everything gets cooked.
- For the next 10 minutes (time it!), stir occasionally every 2 minutes or so, still on low heat. Taste and add up to 1/4 tsp more salt and 1 spoon more coconut oil if needed. After this time, the coconut develops a sensational aroma from being slow-roasted and the bitter gourd develops some golden brown specks.
- After 10 minutes, add 1 sprig of fresh curry leaves and continue to stir continuously for the last 5 minutes. (20 minutes cooking in total).
- Now the aroma of the fresh curry leaves complements the coconut roasted in coconut oil. The bitter gourd is cooked tender and mellowed in flavour.
- The addition of the ‘secret’ Jaggery enhances the flavour and mellows the bitter sharpness. It’s so delicious if prepared this way. Serve with Rice or Chapathi. Let me know if you try it!
Bitter Gourd Thoran
Notes:
- Do not add water to speed up the process. Adding water makes the gourd release the bitter flavour and also dilutes the slow-roasted flavour. Stir constantly on low heat to get wonderful results.
Key Ingredients for Bitter Gourd Thoran: Bitter gourd, Coconut, Jaggery, Green Chilli, Curry Leaves, Salt, Turmeric, Coconut oil.
EAT AND TELL!!! Let us know if you tried – Bitter Gourd Thoran
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This is a very simple and tasty recipe. And so well explained. Thank you!
thank you, Judith. Happy you liked it!