Description
Bittergourd curry without bitterness??? Give it a try and you will be surprised. This super simple Andhra speciality is a regular in our meals.
Telugu ~~ English , KakaraKaya ~~ Bittergourd , Kura ~~ Curry
Pavakkai Varuval / Pagarkai / Bitter Gourd Fry / Vepudu / Curry / Bittergourd Masala / Bitter Gourd Curry / Paavakkai / Kakara Kaya Kura / Koora / Kura / Cura
| Ingredients | |
|---|---|
| 3 nos | Bitter gourd (large) |
| 2 no | Onion (sliced lengthwise) |
| 1 no | Green chili (minced) |
| 1 tsp | Bengal gram |
| ½ tsp | Split black gram |
| 1 no | Dry red chili |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Asafoetida |
| ½ tsp | Turmeric powder |
| 1 tsp | Red chili powder |
| 1 tsp | Salt (or to taste) |
| 2 tbsp | Oil |
| 10 nos | Curry leaves |
Instructions
Wash the bittergourd and scrap the rough edges. Chop the top and bottom portion and cut the remaining into thin circular rounds. Heat about 2 cups of water with 1/2 tsp turmeric, bring it to a rolling boil, add the bitter gourd pieces and let boil for 4 to 5 minutes. Switch off and drain all the water. Keep the cooked gourd pieces aside. Now heat oil in a frying pan and to the tempering in this order…. first goes the mustard and bengal gram, then the split black gram, dry red chili , cumin seeds and curry leaves. Sprinkle the asafoetida, add the onions, minced green chilies and fry till translucent. Now add the cooked bitter gourd pieces along with remaining 1/2 tsp turmeric powder, red chili powder and salt. Keep frying over low medium flame for next 15 minutes until it looks slightly crispy with oil separating. When done switch off and serve hot as a side for rice.
Comments
7 responses to “Kakarakaya Kura”
Sema sooper.. We all enjoyed this curry. I added a little bit of lemon juice at the end, but more a personal taste. Thanks for this easy recipe Mullai.
Mullai tried today, cameout superb. Thanx for you recipe.
Have a great day
Ofcourse, I saw the seeds in the pic :)just wanted to check with you.
Pon…
Hi Mullai,
I didn’t see any mention by you about deseeding the veggie. Will the seeds be cooked? Thanks in advance.
Pon…
Pon, deseeding is necessary when the veggie looks matured, tender ones are ok to use. Mine was somewhere inbetween and decided to cook them off as whole. Actually once cooked those seeds become crunchy with oily juicy stuff inside them and will give a crunchy touch while eating. Some dont prefer, but I like mine that way. Moreover deseeding is time consuming unless you decide to throw the entire spongy portion. So, choice is yours and try whichever way you like it. Thanks.
Its been a long time, how are you? Anyways, glad to see you back, takecare, bye.
O, yeah, Mullai… Its been so long…
I'm very fine and hope the same with you.
Thanks again for the detailed reply. I haven't tried preparing bittergourd with seeds yet. So, shall go by your way and all of us know very well that something endorsed by you is undoubtedly delicious 🙂
Pon…
Presentation is awesome…Will try it today itself.
Have a great day