Ingredients
- 3 Medium Bitter gourd/ Kakarakaya/ Karela
- 2 tbsp Oil
- 2 Dry red Chilies
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 8~10 Curry leaves
For the Filling:
- 1 tbsp Urad dal
- 1 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 3~4 Dry red chilies
- 4~6 Garlic cloves, adjust as per your taste preference
- ¼ cup Roasted Peanuts
- 1 tbsp Tamarind pulp
- To taste Salt
Instructions
Prep the Bitter Gourd:
- Cut the bitter gourd into 2″ pieces. Remove the seeds and carefully hollow out the middle.
- Boil or microwave bitter gourd with some salt and 2 tsp tamarind paste.
- Drain and squeeze out the excess water.
Make the Spice Paste/ Masala:
- Dry roast urad dal, dry red chilies. coriander seeds and cumin seeds until fragrant. Cool slightly and then grind into a smooth paste along with garlic cloves, roasted peanuts, tamarind paste and salt. Masala needs to be quite thick, so add just enough water.
Make the Curry:
- Stuff the masala into the cooked bitter gourd pieces. Reserve the leftover masala to use later.
- Heat oil, add mustard and cumin seeds, dry red chilies and curry leaves. Once the seeds start to splutter, add the stuffed bitter gourd pieces. Fry for a few minutes.
- Then add the reserved masala along with some water, mix well, cover and cook till all the flavors have a chance to meld together, about 5~6 minutes. Serve with steamed rice.
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