Bitter Gourd And Green Mango Gassi Recipe

Recipe By Slurrp

Bitter Gourd and Green Mango Gassi is a tangy and spicy South Indian curry made with bitter gourd, green mango, and coconut. The bitterness of the gourd is balanced by the sourness of the mango, resulting in a flavorful and refreshing dish. The curry is cooked in a coconut-based gravy, which adds richness and creaminess to the dish. It is best served with steamed rice or roti.

26 Rating -
Bitter Gourd And Green Mango Gassi

ingredients serve

Ingredients for Bitter Gourd And Green Mango Gassi Recipe

  • 1/2 Bitter Gourds
  • 1/4 Green Mango
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/4 cup Grated Coconut
  • 1/4 inch Ginger
  • 1.13 Lic Cloves
  • 0.63 En Chilies
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • As required Water As Required
  • as required Coriander Leaves For Garnish

Directions: Bitter Gourd And Green Mango Gassi Recipe

Cooking Directions

  • STEP 1.First, peel and chop the bitter gourd and green mango into small pieces.
  • STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 3.Add chopped bitter gourd and green mango to the pan and sauté for a few minutes.
  • STEP 4.In a blender, grind coconut, ginger, garlic, and green chilies to a smooth paste.
  • STEP 5.Add the coconut paste to the pan and mix well. Cook for a few minutes.
  • STEP 6.Add turmeric powder, red chili powder, and salt to taste. Mix well.
  • STEP 7.Add water and bring the curry to a boil. Reduce the heat and simmer for 10-15 minutes.
  • STEP 8.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • To reduce the bitterness of the bitter gourd, soak it in salted water for 15-20 minutes before cooking.
  • Adjust the spice level according to your preference by adding more or less green chilies.
  • You can add a pinch of sugar to balance the flavors if the curry is too tangy.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency by adding water if needed.
  • Serve the curry with steamed rice or roti for a complete meal.
calories per serving
15 g Fat1 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp