Wash the bitter gourds under running water, peel the skin with a vegetable peeler, and cut each gourd lengthwise into four equal quarters, discarding the tough central ribs if desired.
02
Step
Marination
Sprinkle 1 tsp salt evenly over the cut pieces, toss gently, and set aside in a bowl for 15 minutes to draw out excess bitterness.
03
Step
Marination
After 15 minutes, rinse each piece under cool water to remove the released bitterness, then pat dry with a clean kitchen towel.
04
Step
Prepare Spice Paste
In a medium bowl, combine 1 tbsp Degi red chilli powder, 1 ½ tbsp coriander powder, 2 tsp cumin powder, 1 tsp turmeric powder, 1 tsp amchur powder, ½ tsp hing, ¼ tsp garam masala, and 1 tsp salt.
05
Step
Prepare Spice Paste
Add ¼ cup mustard oil to the dry spices and whisk until a smooth, thick paste forms. The oil helps the spices release their essential oils and prevents them from burning later.
06
Step
Temper Whole Spices
Heat 1 ½ tbsp mustard oil in a heavy‑bottomed skillet over medium flame. Carefully watch for shimmering; this indicates the oil is hot enough.
07
Step
Temper Whole Spices
Add a pinch of hing, 7–8 dry fenugreek seeds, ½ tsp cumin seeds, and ½ tsp fennel seeds. Stir continuously for 30 seconds until the seeds crackle and release their aroma. (Safety: keep a lid nearby in...
08
Step
Build the Curry Base
Add the prepared spice paste to the skillet, stirring constantly for 1 minute. You will notice the mixture turning a deeper red and the oil beginning to separate—this is the sign that the raw spices a...