Kakarakaya Masala Curry Recipe

Looking for a easy bitter gourd curry recipe? Then try this scrumptious kakarakaya masala curry recipe. A simple tomato-peanut gravy adds tons of flavor and creamy texture to the dish.

This karela masala is easy to make and tastes amazing. And it is also perfect to serve with both rice or roti.

About the recipe

People have love/hate relationship with kakarakaya aka karela or bitter gourd. But I really enjoy cooking and eating this bitter vegetable. One of my favorite ways to enjoy it is in this simple kakarakaya podi kura.

I try to remove some of the bitterness by microwaving or steaming karela with either tamarind or yogurt. The sourness helps to remove some of bitterness. But to be honest, I enjoy karela because of its characteristic taste.

The other trick to make bitter gourd recipes really work is to balance all the flavors. Adding complementary flavors like sourness makes the vegetable taste amazing.

In this kakarakaya masala curry, I use a simple onion-tomato-peanut gravy to cook the karela in. It is slightly spicy, tangy and creamy. This peanut gravy works beautifully with bitter gourd. The addition of tamarind and spices also makes the curry even more delicious.

Give this easy recipe a try and I am sure you will love it. Serve with roti or rice and enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this masala karela recipe:

• Bitter gourd ~ look for fresh gourd with bright skin. Avoid ones that are soft to touch and have dark spots.
• Tamarind paste
• Spices ~ red chili powder, ground coriander and salt.
• Mustard & Cumin seeds.
• Curry leaves & dry red chilies.
• Jaggery or brown sugar ~ this is an optional ingredient, but highly recommend adding it to balance out all of the flavors.
• For the peanut gravy:
  • Peanuts ~ I love using blanched peanuts because they are convenient. But feel free to use peanuts with skin.
  • Onion ~ I love using red onion but any variety will work.
  • Tomato
  • Ginger-garlic paste

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this delicious bitter gourd masala recipe:

Prep Bitter Gourd

After thoroughly washing the bitter gourd, lightly scrub to remove some of the spiky top layer. Chop into ½" pieces. Place the chopped bitter gourd in a microwave safe bowl along with yogurt or tamarind and salt. Mix well, cover and microwave until bitter gourd feels crisp tender.

Remove from the microwave and let cool for 5 minutes. Drain into a sieve or colander and run cold water until cool enough to handle. Then squeeze the excess liquid out and place on a plate or bowl. Set aside until ready to use.

Make Peanut Gravy

Heat oil in a medium size sauté pan on medium heat. Add the onions and stir fry until lightly browned around the edges. Stir in ginger~garlic paste and cook for 1 minute or until it does not smell raw anymore.

Add the tomatoes and cook till tomatoes are soft and almost mushy. Stir in roasted peanuts and turn off the heat. Let cool and then blend into a smooth paste adding water as necessary.

Make Kakarakaya Masala

Heat oil in the pan on medium heat; add mustard & cumin seeds and cook till the seeds start to splutter. Add dry red chilies and curry leaves. Sauté for a minute.

Stir in the bitter gourd. Cover and cook. Add the peanut gravy, red chili powder, ground coriander, tamarind paste and salt. Mix to combine. Add water, if the gravy looks too thick. Cover and simmer until all the flavors mingle.

Stir in the jaggery (if using). Cook for a minute. Turn off the heat. Serve hot with rice or roti.

Expert Tips

• I try to remove some of the bitterness by microwaving or steaming karela with either tamarind or yogurt. The sourness helps to remove some of bitterness. But if you enjoy the bitterness, then feel free to skip this step.
• Instead of microwaving the bitter gourd, you can steam them as well.
• I love using blanched peanuts because they are convenient. But feel free to use peanuts with skin.
• I love using red onion but any variety will work.
• Jaggery or brown sugar is an optional ingredient, but I highly recommend adding it to balance out all of the flavors.
• Kakarakaya masala curry tastes better the next day because all of the flavors have a chance to real shine.
• Store leftover karela masala in an airtight container for up to 3 days.

You might also like

Here are a few more vegetarian curry recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Kakarakaya Masala Curry

Kakarakaya masala curry is a spicy and scrumptious recipe. The peanut gravy is easy to make. Great to serve with both rice or roti.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Course: Side Dish

Cuisine: andhra

Servings: 6 servings

Ingredients

1x2x3x

• 4~6 Medium Bitter Gourd
• 1 tablespoon Yogurt or Tamarind paste
• 1 teaspoon Salt

For the Peanut Gravy

• 1 teaspoon Oil
• 1 Small Onion, chopped
• 1 teaspoon Ginger+garlic paste
• 1 Medium Tomato, chopped
• ¼ cup Roasted Peanuts, store-bought or homemade*
• ¼ cup Water

For Kakarakaya Masala

• 2 tablespoons Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 2 Dry red chilies
• 6 Curry Leaves
• 1 teaspoon Red chili powder (adjust as per taste preference)
• 1 teaspoon Ground Coriander
• 1 tablespoon Tamarind paste
• To taste Salt
• ½ cup Water (optional)
• 1 teaspoon Jaggery or brown sugar*, optional

Instructions

Prep Bitter gourd

• After thoroughly washing the bitter gourd, lightly scrub to remove some of the spiky top layer. Chop into ½" pieces.
  4~6 Medium Bitter Gourd
• (OPTIONAL*) Place the chopped bitter gourd in a microwave safe bowl along with yogurt or tamarind and salt. Mix well, cover and microwave for 5~7 minutes (depending on the wattage of the microwave) until bitter gourd feels crisp tender. Alternately you can also steam this prepped bitter gourd.

  Remove from the microwave and let cool for 5 minutes. Drain into a sieve or colander and run cold water until cool enough to handle. Then squeeze the excess liquid out and place on a plate or bowl. Set aside until ready to use.
  1 tablespoon Yogurt or Tamarind paste, 1 teaspoon Salt

Make Peanut Gravy

• Heat oil in a medium size sauté pan on medium heat. Add the onions and stir fry until lightly browned around the edges, about 4~5 minutes. Stir in ginger~garlic paste and cook for 1 minute or until it does not smell raw anymore.
  1 teaspoon Oil, 1 Small Onion, chopped, 1 teaspoon Ginger+garlic paste
• Add the tomatoes and cook till tomatoes are soft and almost mushy, about 3~4 minutes. Stir in roasted peanuts and turn off the heat.

  Let cool and then blend into a smooth paste adding water as necessary.
  1 Medium Tomato, chopped, ¼ cup Roasted Peanuts, store-bought or homemade*, ¼ cup Water

Make Kakarakaya Curry

• Give the pan you used to make the peanut gravy a quick rinse and dry it.

  Heat oil in the pan on medium heat; add mustard & cumin seeds and cook till the seeds start to splutter, about 30 seconds. Add dry red chilies and curry leaves. Sauté for a minute.
  2 tablespoons Oil, ½ teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 2 Dry red chilies, 6 Curry Leaves
• Stir in the bitter gourd. Cover and cook for about 5~6 minutes. Add the peanut gravy, red chili powder, ground coriander, tamarind paste and salt. Mix to combine. Add water, if the gravy looks too thick. Cover and simmer for 10~12 minutes or until all the flavors mingle.
  1 teaspoon Red chili powder (adjust as per taste preference), 1 teaspoon Ground Coriander, 1 tablespoon Tamarind paste, To taste Salt, ½ cup Water (optional)
• Stir in the jaggery (if using). Cook for a minute. Turn off the heat. Serve hot with rice or roti.
  1 teaspoon Jaggery or brown sugar*, optional

Notes

• I try to remove some of the bitterness by microwaving or steaming karela with either tamarind or yogurt. The sourness helps to remove some of bitterness. But if you enjoy the bitterness, then feel free to skip this step.
• Instead of microwaving the bitter gourd, you can steam them as well.
• I love using blanched peanuts because they are convenient. But feel free to use peanuts with skin.
• I love using red onion but any variety will work.
• Jaggery or brown sugar is an optional ingredient, but I highly recommend adding it to balance out all of the flavors.
• Kakarakaya masala curry tastes better the next day because all of the flavors have a chance to real shine.
• Store leftover karela masala in an airtight container for up to 3 days.

Nutrition

Calories: 120kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 0.4mg | Sodium: 428mg | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 76mg | Calcium: 37mg | Iron: 1mg

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