Coffee-Infused Bitter Gourd Coconut Curry

Instructions

1. 1

   Wash the bitter gourds thoroughly, slice them in half lengthwise, remove the seeds, and cut into thin half-moons.

2. 2

   Sprinkle a pinch of salt over the bitter gourd slices and set aside for 10 minutes to reduce bitterness. Rinse and pat dry.

3. 3

   Heat the coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

4. 4

   Add the chopped onion and sauté until translucent, about 3-4 minutes.

5. 5

   Add minced garlic and sliced green chili. Sauté for another 1 minute until fragrant.

6. 6

   Add the bitter gourd slices to the pan and cook for 5-6 minutes, stirring occasionally, until they begin to soften.

7. 7

   Sprinkle in the coriander powder and ground coffee. Stir well to coat the vegetables evenly.

8. 8

   Pour in the coconut milk and water. Add salt and mix thoroughly.

9. 9

   Bring the curry to a gentle simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the bitter gourd is tender and the flavors are well combined.

10. 10

    Taste and adjust salt if needed. Serve hot with steamed rice or flatbread.