Bitter Gourd Tomato Curry Recipe

Kakarakaya tomato curry is a delicious South Indian style dish made with bitter gourd. This is my MIL's recipe and we love it because it has a nice mellow flavor and is not overpoweringly bitter. Salting the bitter melon overnight is the secret behind this delicious dish.

You can make this karela curry either in the pressure cooker or the Instant Pot. Instructions for both are below. It is a tasty side that is easy to make and great to serve with rice or roti!!

About the recipe

Kakarakaya aka bitter melon or karela is one of my family favorite veggies. Even my picky daughter loves it. The bitterness doesn't really bother any of us. I love cooking with it and make it quite often when I am making Indian meals.

When cooking with kakarakaya, a few techniques help in mellowing the bitterness. You can boil them with a souring agent like yogurt or tamarind. Then squeeze out the excess water from the pieces. The veggie is now ready to use in a recipe.

This bitter melon curry recipe is from my MIL. Instead of boiling the karela, she salts the pieces and leaves them in the refrigerator overnight or for atleast 4~6 hours. In the morning, she squeezes the excess water out. This step helps to draw out the bitterness in the karela making it taste mellow and delicious.

She then cooks the kakarakaya along with tomato and spices in the pressure cooker to make the curry. You can also make this recipe in the Instant Pot. Instructions are below. We love this tangy, slightly sweet, mildly bitter karela curry recipe. Do try it, I am sure you will love it too.

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 karela tamatar curry recipe:

• Bitter gourd - kakarakaya/ karela are available all year round in Indian grocery stores. Look for melons that do not have any bruises or discoloration. They should feel firm and fresh. You can even use Chinese bitter melon.
• Tomato
• Onion & green chilies
• Ginger+garlic paste
• Cumin seeds, fenugreek seeds and curry leaves
• Red chili powder, ground cumin
• Cilantro

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 kakarakaya curry with tomato:

In a medium bowl, combine chopped bitter gourd with 1 teaspoon salt. Mix well, cover and refrigerate overnight or for at least 6~8 hours.

When ready to cook, rinse the bitter gourd under water. Then drain and squeeze the extra water from the bitter gourd and set aside.

Heat oil in a pressure cooker on medium heat. Add fenugreek seeds, cumin seeds and curry leaves. Once the seeds start to splutter, add the onions and green chilies. Cook till the onions are translucent and turning lightly brown around the edges.

Stir in the ginger-garlic paste and cook for 1 minute. Add the drained bitter gourd and sauté until the pieces are slightly tender.

Stir in salt, red chili powder, ground coriander and the chopped tomatoes. Mix well and cook until tomatoes are mushy. Stir in the water.

Close the lid and cook for 1~2 whistles. Let the pressure release naturally, open the lid and add the jaggery (if using) and mix well. If the gravy is looks too thin, then cook till you get the desired consistency. Garnish with chopped cilantro and serve with steamed rice.

Expert Tips

• Look for bitter gourds that do not have any bruises or discoloration. They should feel firm and fresh.
• You can even use Chinese bitter melon that have a slightly smoother skin but have similar taste.
• Make sure to let the karela salt for at least 4 hours if not more.
• Add jaggery for a nice balance to the bitterness in the curry.
• You can turn this recipe into kakarakaya pulusu by adding about 1½~2 cups of water and simmering it until all the flavors mingle. Finally stir in rice flour slurry (mix 1 tablespoon rice flour in ¼ cup of water) and cook till the mixture thickens a little bit.
• Store leftover karela tamatar curry in an airtight container in the fridge for up to 3 days.

You might also like

Here are a few more bitter gourd 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 Tomato Curry

Kakarakaya tomato curry is a delicious South Indian style dish with bitter gourd. An easy to make recipe that is perfect with rice or roti!!

Author: Pavani

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Prep Time: 15 mins

Cook Time: 30 mins

Resting Time:: 6 hrs

Total Time: 6 hrs 45 mins

Course: Side Dish

Cuisine: andhra

Servings: 6 servings

Ingredients

1x2x3x

• 4 Medium Bitter gourd, chopped
• To taste Salt, divided
• 2 tablespoons Oil
• ¼ teaspoon Fenugreek seeds
• ½ teaspoon Cumin Seeds
• 6~8 Curry leaves
• 1 large Onions, chopped
• 2 ~ 3 Green Chilies, slit
• 1 teaspoon Ginger-garlic paste
• 2 medium Tomatoes, chopped
• 1 teaspoon Red Chili powder (adjust as per taste)
• 1 teaspoon Ground Coriander
• 3 tablespoons Water
• 2 teaspoons Grated or powdered Jaggery (optional)
• 2 tbsps Cilantro, finely chopped

Instructions

• In a medium bowl, combine chopped bitter gourd with 1 teaspoon salt. Mix well, cover and refrigerate overnight or for at least 6~8 hours.
• When ready to cook, rinse the bitter gourd under water. Then drain and squeeze the extra water from the bitter gourd and set aside.

Pressure Cooker Method:

• Heat oil in a pressure cooker on medium heat. Add fenugreek seeds, cumin seeds and curry leaves. Once the seeds start to splutter, add the onions and green chilies. Cook till the onions are translucent and turning lightly brown around the edges, about 4~5 minutes.

  Stir in the ginger-garlic paste and cook for 1 minute.
• Add the drained bitter gourd and sauté for 5~6 minutes or until the pieces are slightly tender. Stir in salt, red chili powder, ground coriander and the chopped tomatoes. Mix well and cook for about 2~3 minutes until tomatoes are mushy. Stir in the water.
• Close the lid and cook for 1~2 whistles. Let the pressure release naturally, open the lid and add the jaggery (if using) and mix well. If the gravy is looks too thin, then cook till you get the desired consistency. Garnish with chopped cilantro and serve with steamed rice.

Instant Pot Method:

• Select 'Saute' and once the pot is hot, pour in the oil. Add fenugreek seeds and cumin seeds. Once the seeds start to splutter, add the onions and green chilies. Cook till the onions are translucent and turning lightly brown around the edges, about 3~4 minutes.

  Stir in the ginger-garlic paste and cook for 1 minute.
• Add the drained bitter gourd and sauté for 5~6 minutes or until the pieces are slightly tender. Stir in salt, red chili powder, ground coriander and the chopped tomatoes. Mix well and cook for about 2~3 minutes until tomatoes are mushy. Stir in the water.
• Place the lid on, lock it and close the steam valve. Turn off the Sauté mode and set the timer for 2 minutes on high pressure.

  When the timer sounds, natural release the steam for 5 minutes, then quick release the remainder.
• Add the jaggery (if using) and mix well. If the gravy is looks too thin, then cook on Sauté mode till you get the desired consistency. Garnish with chopped cilantro and serve with steamed rice.

Notes

• Look for bitter gourds that do not have any bruises or discoloration. They should feel firm and fresh.
• You can even use Chinese bitter melon that have a slightly smoother skin but have similar taste.
• Make sure to let the karela salt for at least 4 hours if not more.
• Add jaggery for a nice balance to the bitterness in the curry.
• You can turn this recipe into kakarakaya pulusu by adding about 1½~2 cups of water and simmering it until all the flavors mingle. Finally stir in rice flour slurry (mix 1 tablespoon rice flour in ¼ cup of water) and cook till the mixture thickens a little bit.
• Store leftover karela tamatar curry in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 113mg | Potassium: 305mg | Fiber: 3g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 59mg | Calcium: 35mg | Iron: 1mg

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