Bitter Gourd curry | Kakarakaya Pulusu recipe | Karela Sabzi | How to make Bitter Gourd Recipe
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Bitter Gourd curry | Kakarakaya Pulusu recipe | Karela Sabzi | How to make Bitter Gourd Recipe - Bitter Gourd is known for its bitterness. But you will surely relish this Andhra style Bitter Gourd Stew. View the step-by-step method of this recipe with images and videos.
Bitter Gourd Stew is made all over Southern India in different styles. The Stew I’m preparing has less bitterness and sweeter, tangy and sour in taste. It will be a perfect preparation in everyday meal.
Bitter Gourds are not much liked by many. But the recipe I’m showing is tasty and will certainly be liked by everyone.
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Tips
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If you remove the top layer skin of Bitter Gourd the Bitterness reduces. If you like bitterness you can directly use the strained water in the Stew or keep it aside and use plain water.
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Do not over-cook the pieces in water as they become very soft once you add them in the Stew.
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Jaggery: You can use more Jaggery to cut the bitterness and make it taste It depends on one’s preference.
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To make thick Stew, I used Gram flour. You can use Rice Flour as well.
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Garlic is an optional.
Bitter Gourd curry | Kakarakaya Pulusu recipe | Karela Sabzi | How to make Bitter Gourd Recipe - Recipe Video
Bitter Gourd curry | Kakarakaya Pulusu recipe | Karela Sabzi | How to make Bitter Gourd Recipe
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 4
Ingredients
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To cook Bitter Gourd pieces
- 250 gms Bitter Gourd pieces
- 1/2 liter Water
- Salt
- 1/4 tsp Turmeric
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For Stew
- 3 tsp Oil
- 1 tsp Mustard
- 1/4 tsp Fenugreek
- 1 Curry Leaves
- 1 tsp Cumin
- 2 Red Chilli
- 5 Garlic
- Asafoetida - pinch
- 1/4 cup Tamarind Pulp
- 1/4 cup Jaggery
- Salt
- 1.25 tsp Red Chilli Powder
- 2 Pinches Turmeric
- 2 Green Chill (Slit)
- 1/2 cup Chopped Onions
- 1 cup Water
- 2 tsp Gram Flour
Instructions
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Peel off the skin of Bitter Gourd and cut them into ¼ inch pieces. Boil them adding Salt and Turmeric till they become soft.
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Strain the cooked pieces and keep them aside.
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Fry Mustard, Fenugreek and Cumin till Fenugreek turns slightly brown. Then add Red Chilli, Curry Leaves, Garlic and Asafoetida and fry them.
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Add chopped Onions, Green Chilli, Chill Powder, Salt and Turmeric to the seasoning. Fry till the Oil gets separated from it.
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Add cooked Bitter Gourd pieces and fry for 3 to 4 minutes. If you want to make it more bitter, add the left-over water of boiled Bitter Gourd. If you do not relish the bitter taste, add 300ml Water, Tamarind Pulp, grated Jaggery and boil for 15 minutes on a low flame.
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Once the Stew becomes slightly thick in consistency, add Gram Flour diluted in ½ cup of Water to make the Stew thicker. Remove from the fire and serve hot.
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