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Yet another recipe from my neighbor back home. This is a very yummy and not at all “bitter” bitter-gourd recipe. It keeps well for days in the refrigerator.

My mom packed this curry for me to bring back to US during my last India trip. All you have to do it cool the curry completely and pack it in polyethylene bags (same thick plastic bags used to pack pickles). I put the packet in the refrigerator as soon as I was home, then transferred into a Ziploc container and it usually stays fresh for at least 10 days.

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Kakarakaya Kura - Bitter Gourd Curry Yum
Kakarakaya Kura - Bitter Gourd Curry
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 Kakarakaya (Bitter gourd) – medium, diced
  • 2 tbsps Tamarind pulp – divided
  • ½ tsp Turmeric
For Masala paste:
  • 1 Onion – medium, chopped
  • 2 cloves Garlic
  • 1 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 2 tbsps Sesame seeds
  • ¼ cup coconut Grated (fresh or dry)
  • 1 tsp Jaggery
  • to taste Salt Chili powder &
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 Kakarakaya (Bitter gourd) – medium, diced
  • 2 tbsps Tamarind pulp – divided
  • ½ tsp Turmeric
For Masala paste:
  • 1 Onion – medium, chopped
  • 2 cloves Garlic
  • 1 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 2 tbsps Sesame seeds
  • ¼ cup coconut Grated (fresh or dry)
  • 1 tsp Jaggery
  • to taste Salt Chili powder &
Kakarakaya Kura - Bitter Gourd Curry
Instructions
  1. Mix 1 tbsp tamarind in ¼ cup water. In a pressure cooker, take the chopped kakarakaya pieces along with tamarind water and turmeric. Cook for 2-3 whistles (depending on your cooker, I cooked for 3 whistles in mine) until the pieces are tender, but not mushy. Remove, drain and rinse with cold water. Squeeze the extra water and keep aside.
  2. While the veggies are cooking, grind all the ingredients for masala with little water to make a smooth paste. (You can grind the ingredients raw or fry them in 1tsp oil for extra depth in flavor.)
  3. Heat 2 tbsp oil in a pan; add the kakarakaya pieces and the masala. Sauté on medium-low flame till the masala paste is cooked thoroughly and turns golden brown and all the moisture evaporates. Serve with rice and dal for a complete meal.
Recipe Notes

Kakarakaya Kura & Tomato pappu with Rice

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