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.
Kakarakaya Kura - Bitter Gourd Curry
- 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 &
- 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.
- 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.)
- 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.