|1 no||Bitter gourd (Big size about 4″ long) or 10 count baby bittergourds|
|1 no||Onion (roughly chopped)|
|3 nos||Tomato (ripe and juicy)|
|3 clove||Garlic (crushed)|
|2 pinch||Turmeric powder|
|1 tsp||Coriander /dhania powder|
|¼ tsp||Black pepper powder|
|¼ tsp||Salt (or to taste)|
|½ tsp||Butter or ghee|
|5 nos||Curry leaves|
|¼ tsp||Cumin seeds|
Wash and cut bitter gourd into half and scoop off the seeds with a spoon and then slice them into thin pieces , roughly chop the onion, crush the tomatoes and garlic. Put all ingredients from table-1 in a pan and bring to a boil, simmer for 10 minutes until all veggies are cooked thoroughly. Strain the content and serve the soup with toast or any bread.
Another variation to this recipe is to heat little ghee or butter and splutter curry leaves and cumin seeds. Add this to the simmering soup and then strain.
Use any additional vegetable to this to make it less bitter. Carrots, Cabbage, Tomatoes, Celery goes well with Bitter gourd.
Dilute with water if its too strong for you.
Same recipe can be used for Bitter Melon too.