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Kakarakaya Kura - Bitter Gourd Curry

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: andhra
Servings: 4 serving

Ingredients

  • 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 &

Instructions

  • 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.

Notes

Kakarakaya Kura & Tomato pappu with Rice
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