- 3 medium bitter gourds (about 1½ lb.)
- 2 tbsp. kosher salt
- 1⁄2 cup ghee or vegetable oil, divided
- 2 medium red onions (about 1½ lb.), finely chopped
- 1 tbsp. ginger-garlic paste
- 1 tbsp. raw mango flesh, finely grated
- 1 raw mango seed
- 1 tsp. garam masala
- 1 tsp. Parsi dhana jeera
- 1 Parsi sambhar masala
- 1 green bird’s eye chile, finely chopped
- 1 lb. ground chicken
- 2 medium Roma tomatoes, coarsely grated
- 1⁄4 cup fresh mint leaves
- Prepare the bitter gourd. Using a knife, scrape the spiny dark green skin off the bitter gourd. Thinly slice the crosswise into rings, then transfer to a colander, sprinkle with the salt and toss to combine Set in the sink until the gourd releases a good deal of liquid, about 20 minutes.
- In the meantime, in a large skillet, heat 2 tablespoons of ghee or over medium heat. Add the onion and cook, stirring occasionally, until they begin to brown, about 10 minutes. Stir in the ginger-garlic paste, mango flesh and seed, garam masala, dhana jeera, sambhar masala, and green chili, and cook just until aromatic, being careful as not to burn, about 1 minute. Add the chicken, stirring thoroughly to combine with the onion-and-spice mixture. Add the tomatoes, and 2 cups of water and bring to a simmer. Cook, stirring occasionally, until the stew reduces by about a third and thickens slightly, 20–25 minutes.
- Meanwhile, while the chicken is cooking, use your hands to squeeze as much water as possible out of the bitter gourd. In a large skillet over medium-high heat, and working in batches, add 2 tablespoons of oil and fry the gourd slices, turning occasionally, until crispy and golden brown, about 7 minutes per batch. Add to the chicken, add the mint leaves, and stir to combine. Transfer to a large bowl and serve immediately.
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