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Recipe Marathon: Day 3

Kolhapuri Misal has been on my list to make ever since I saw Sia’s detailed recipe and droolworthy pictures. It took me all this time to get around making it. I made it way less spicy than Sia’s version since I was making for a 2 year old also. We enjoyed it a lot even though the dish has quite a few components that need to be made. I don’t have the pictures of the misal itself since we ate it right away.

But today’s recipe is not the misal but another dish I made with “Kat” or the Spicy curry that is one of the components of Misal.

I had about a cup of leftover kat that needed to be used and since I didn’t have any sprouted moth beans, I used it as gravy in this buttergourd curry and it was awesome. We really enjoyed the spiciness of kat with the bitterness of the veggie.

Here’s the recipe for Kat from Sia’s post (adapted from Chakli’s recipe).

Once you have the Kolhapuri masala & Kat ready this dish is a snap to make.

Print Recipe
Bittergourd in Spicy Kolhapuri gravy Yum
Bittergourd in Spicy Kolhapuri gravy
Course side dish
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 half Bittergourd – medium, chopped into moons
  • 1 Onion – medium, chopped
  • 1 cup Kat
  • 2 tbsps Tamarind paste
  • to taste Salt
  • 1 tsp Mustard cumin seeds & – each
  • 6 - 8 Curry leaves
Course side dish
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 half Bittergourd – medium, chopped into moons
  • 1 Onion – medium, chopped
  • 1 cup Kat
  • 2 tbsps Tamarind paste
  • to taste Salt
  • 1 tsp Mustard cumin seeds & – each
  • 6 - 8 Curry leaves
Bittergourd in Spicy Kolhapuri gravy
Instructions
  1. Place the bittergourd pieces along with tamarind, pinch of turmeric, ½ tsp of salt and ½ cup water in a microwave safe bowl. Nuke for 6-8 minutes or until the gourd is ¾th cooked. Drain and rinse under cold water; wring all the water out and set aside until ready to use.
  2. Heat 1tbsp oil in a pan, add the seeds & curry leaves, once the seeds start to splutter add onions and sauté until lightly browned around the edges.
  3. Add bittergourd and sauté on medium-high heat until they start to form a crust, about 8-10 minutes.
  4. Reduce the flame to low and add Kat and ½ cup water; simmer for another 8-10 minutes. Check for seasonings and adjust accordingly.
Recipe Notes

My gravy was spicy enough, so I just had to adjust the salt. But if you want it spicy add some Kolhapuri masala. This spicy dish is great for a chilly night dinner, warms you up inside-out.

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12 thoughts on “Bittergourd in Spicy Kolhapuri gravy”

  1. Bittergourd is not on top of my list but i have heard if prepared in right way it tastes delicious, I love spicy food and curry looks promising!

  2. Growing up, I didn’t liked bitter gourd a whole lot. But, over the years I have come to appreciate its bitterness. This is truly one of those unique, bitter gourd recipes, you come across once in awhile … I hope I can get my hands on some karela this week!

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