My butternut squash with bitter gourd recipe is adapted from my MIL’s dish, deliciously cooked with sweet pumpkin. I have substituted it with butternut squash. You can use any squash which is naturally sweet and red or orange in colour. The sweetness of the pumpkin or squash balances the flavour of the bitter gourd. And the bright red/orange colour scattered with the green of the gourd gives this dish a vibrant and appetising look! This dish is vegan and diabetic friendly.Jump to Recipe
Bitter gourd/bitter melon/karela/korola/uchhe(smaller variety), although it may not be your favourite, however, it has many health benefits. It has anti-diabetic, anti-inflammatory, anti-viral and cholesterol-lowering effects. It has many compounds that may have the potential as anti-oxidant and anti-mutagen.
Butternut squash is technically a fruit. It is not only tasty but is rich in vitamins, minerals, fibre and anti-oxidants. It is low in calories and high in fibre, making it a good choice if you are trying to maintain a healthy weight.
Ingredients you will need for butternut squash with bitter gourd
To make this simple and healthy dish you will only need five key ingredients including the spices! Yes, you heard me right, just five okay seven including oil and salt!
Nigella seeds/kala jeera
How to cook butternut squash with bitter gourd
- Cut the veggies: Peel the butternut squash and cut into 1 inch cubes. The bittergourd has to be very thinly sliced. Quarter them length wise and slice them. The thinner the slices, milder will be the bitter flavour!
- Soak the bitter gourd: This will help reduce the bitterness. You will need to soak it for about 15-30mins.
- Temper the oil: Heat oil in a saute pan/kadai.Add nigella seeds/kala jeera to the hot oil. This step will bring out the pure and delicious earthy flavour of the Nigella seeds.
- Add & cook vegetables: When they start crackling, add the chopped chillies, vegetables, turmeric and salt to taste.Cover and cook on a low flame till done. Butternut squash should become soft but not mushy.
Your simple, healthy butternut squash with bitter gourd is ready! Serve it as the first vegetable course with a bit of steaming hot rice.
Butternut Squash with Bitter Gourd-Vegan
- 3 Bitter gourd/ karela/ucche quatered lengthwise and then very thinly sliced
- 1/2 Butternut Squash diced into about 3/4 inch size
- 2-3 Green chillies chopped
- 1 tsp Kala jeera or nigella seeds or onion seeds
- 1 tsp Turmeric powder
- 1 tbsp oil
- Soak the bitter gourd slices in salted water for about 30mins. This will help reduce the bitterness. Drain and keep aside.
- Heat oil in a saute pan/kadai.
- Add kala jeera to the hot oil.
- When they start crackling, add the chopped chillies, vegetables, turmeric and salt to taste.
- Cover and cook on a low flame till done. Butternut squash should become soft but not mushy.
- Keep turning the vegetables in between to check that they are not getting stuck to the bottom of the pan. Usually, the veggies will leave water, however if it still gets dry, add about 2-3tbsp water, mix well, cover and cook further on a low flame
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