Bitter Gourd and Mixed Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Bengali stew balancing bitter gourd's unique flavor with sweet potatoes and eggplant in a light, spiced broth. This indian-inspired vegetarian ready in about 55 minutes pairs medium, sliced (1 cup) Bitter gourd, medium, cubed (1 cup) Eggplant, medium, cubed (1 cup) Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp mustard oil in a pot over medium heat, then add 1/2 tsp cumin seeds and 1/2 cup finely chopped onion, sautéing until onions are golden (about 4 minutes), stirring occasionally.
  2. Step 2: Add 2 slit green chilies, 1/4 tsp turmeric, and 1 cup diced tomatoes, stirring for 2 minutes until tomatoes soften.
  3. Step 3: Stir in 1 cup sliced bitter gourd, 1 cup cubed eggplant, and 1 cup cubed potatoes, then add 2 cups water and 1/2 tsp salt. Bring to a simmer.
  4. Step 4: Cover and cook on low heat for 25 minutes until all vegetables are tender.
  5. Step 5: Uncover and simmer for 5 more minutes to reduce the broth slightly. Stir in 2 tbsp chopped coriander leaves before serving.

Frequently asked questions

How long does Bitter Gourd and Mixed Vegetable Stew take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bitter Gourd and Mixed Vegetable Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped onion from drying out.

Can I substitute ingredients in Bitter Gourd and Mixed Vegetable Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bitter Gourd and Mixed Vegetable Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bitter Gourd and Mixed Vegetable Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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