Bittergourd dry curry — is a spicy and delicious side dish made with a spice powder. It tastes great with steamed rice and dal.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
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Ingredients
- 4 Kakarakaya (Bittergourd) – medium, thinly sliced
- 1 tbsp Tamarind paste (optional)
For Masala:
- 1 tbsp Chana Dal (Senagapappu)
- 2 tsp Coriander seeds
- 3 – 4 chilies Dry red
- 1 Onion – small, chopped
- 2 tsp Tamarind paste
- 2 tbsp coconut Dry grated
- to taste Salt
Ingredients
For Masala:
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Instructions
Make Masala/ Spice Paste:
- Heat 2tsp oil in a small saute pan and fry chana dal, coriander seeds and red chilies until dal is lightly browned and fragrant, about 2-3 minutes. Remove into a bowl.
- To the same pan, add onions and fry until browned around the edges. Remove from the pan and let cool slightly.
- Grind the chana dal mixture until smooth. Add onions, tamarind paste, grated coconut and salt; grind until smooth. Set aside.
To make the Curry:
- (Optional) To remove some bitterness from bittergourd, microwave it with some salt and 1tbsp tamarind paste for 5-6 minutes ot until the veggie is almost cooked and tender. Squeeze out the liquid and use as needed.
- Heat 1tbsp oil in a saute pan, add the chopped bittergourd and fry until it turns golden, about 8-10 minutes. Add the ground masala paste, mix well and cook for 4-5 minutes. This curry should be dry, so don’t add any water.
Recipe Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu
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