Kakarakaya/ Karela/ Bitter gourd is one vegetable that I really enjoy cooking and eating too. I usually microwave the chopped gourd with lemon size tamarind, pinch of turmeric and some water until almost tender, about 5 minutes. Drain completely, rinse and completely squeeze out the liquid. This takes care of the bitterness, to be honest, I enjoy a little bitterness in the karela and don't worry to much about taking it out.
I have been thinking of using peanuts in the gravy and wasn't sure how it was going to turn out, but the curry turned out pretty good and tasted even better for lunch the next day.Ingredients:
Kakarakaya/ Karela/ Bitter Gourd - 4 medium, lightly scrubbed and cut into half moons.
Onion - 1 small, chopped
Tomato - 1 small, chopped
Ginger+Garlic paste - 1tsp
Peanuts, roasted - 1/4 cup
Red chili powder - 1/2 tsp (or more to taste)
Tamarind paste - 1tbsp
Jaggery - 2tbsp
Salt - to taste
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chili - 2
Curry Leaves - 6
- Cook kakarakaya as described above. Keep aside.
- Heat 1tsp oil in a saute pan; add onions and stir fry till lightly browned. Add g+g paste and tomatoes; cook till tomatoes turn mushy. Remove and let cool.
- Heat 1tbsp oil to the same pan; add mustard seeds and cumin seeds, once the seeds start spluttering, add curry leavs and red chilies. Saute for a minute.
- Then add half cooked kakarakaya; cover and cook for 5 minutes.
- In the meantime, blend peanuts along with sauted onions, tamarind paste and jaggery with 1/2 cup of water.
- Add peanut mixture to kakarakaya along with red chili powder and salt. Cover and simmer for 10-12 minutes or until all the flavors mingle.