Bitter gourd is called Kakarakaya in Telugu. It originated in India and has numerous health benefits. As the name suggests, it’s bitter in taste. Here’s a recipe to shift its bitter taste (sweet tangy kakarakaya fry) and make it more appealing.
Bitter gourds – 250gms
Tamarind – 25gms
Grated Jaggery – 20gms
1 tbsp curd
1/4 tsp turmeric pd
1/2 tsp red chilli pd (as per taste)
1 tbsps oil
salt to taste
pinch hing (asafoetida)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 Red Chilli (slit into pieces)
curry leaves – few
1 tbsp oil
1. Chop bitter gourd into small pieces.
2. Heat oil in a heavy base pan. Add chopped bitter gourd and curd.
3. Cook on medium for 2 minutes. Add turmeric, chilli powder and salt.
4. Place lid and cook for 10 minutes or till soft. Remove lid.
5. Add jaggery and tamarind paste and stir well. The jaggery starts melting and the entire mixture starts turning sticky (curry should not turn gravy). Fry till they are well roasted.
6. The end product should be a bit sweet, tangy and bitter. Turn off the heat and place the curry in a serving dish.
7. For seasoning – Heat oil in a small pan. Add mustard and cumin seeds. As they start to crackle add hing, curry leaves and red chilli. Fry for 30 seconds and pour this on to the above curry.
8. Curry goes well with hot steamed rice.