Recipe: Bitter Sabzi Gourd Tacos

 by Deepak Saxena

 
 

Q&A with Chef Deepak Saxena, Desi PDX

Which bitter gourd do you use / are you most familiar with? 
Warty green one.

What name did you use for bitter gourd in your home?
Karela

What are your childhood memories of bitter gourd?
This was a quintessential summer dish my mom would make every year with vegetables from her garden. I always liked it and never thought it was too bitter even as a kid and always looked forward to it. It is still something she cooks for me every time I visit. - she'll grow them in the summertime and freeze to use when I'm around

How do you use it now?
Stir frys/sabjis and sometimes make raita - deep fried and mixed with yogurt.

Ingredients

Sabzi

  • 1/4 C ghee. Use a neutral oil (canola, sunflower, avocado) if dairy free

  • 4 bitter gourds - sliced into 1/4" half moons

  • 1/2 C shredded carrot

  • 1/2 onion - sliced into 1/4" quarter moons

  • 1/4 C tomato paste

  • 1/4 C curry powder

  • 1 T amchoor powder [Sub with 1/4 C lemon juice, see recipe notes]

  • 1 T cumin seeds

  • 1 T coconut sugar [sub with light brown sugar]

  • 1 t crushed red pepper [omit for less spicy]

  • 2 t salt

Yogurt Sauce

  • 1 C dairy or vegan yogurt

  • 1 T smoked paprika

  • 1.5 tsp salt 

  • 1.5 tsp coconut sugar [Sub with light brown sugar]

Toppings

  • Chopped cilantro

  • Crumbled feta

Process

Filling

  1. Heat oil in a wok or large sauté pan on medium heat

  2. Add cumin seeds and let them pop for about 10 seconds

  3. Turn heat to medium-high and add onions and carrots. Cook stirring frequently until onions are browned, about 10 minutes

  4. Add bitter gourd slices and stir fry for another 5 minutes 

  5. Add crushed red pepper, curry powder, and amchoor and stir for about 1 minute to incorporate and bloom spices

  6. Add tomato paste and mix together

  7. Add water and deglaze pan. Add salt and mix in thoroughly. Bring to a boil and simmer for 15 minutes to thicken up and for bitter gourd to cook.

  8. Stir in sugar.

Yogurt

  1. Whisk together all ingredients

Assembly

  1. Heat tortillas in oil of choice. I used ghee but any neutral oil will work if dairy free.

  2. Fill with bitter gourd sabzi. Top with a drizzle of yogurt, feta, and cilantro.

NOTES

Amchoor is dried unripe mango and used to add sourness to dishes. If you can't find it easily, substitute with 1/4 C lemon juice added along with the water.