Bitter Gourd curry | Kakarakaya Pulusu recipe | Karela Sabzi | How to make Bitter Gourd Recipe
Prep Time5 Mins
Cook Time20 Mins
To cook Bitter Gourd pieces
gms Bitter Gourd pieces
Asafoetida - pinch
cup Tamarind Pulp
tsp Red Chilli Powder
Green Chill (Slit)
cup Chopped Onions
tsp Gram Flour
Peel off the skin of Bitter Gourd and cut them into ¼ inch pieces. Boil them adding Salt and Turmeric till they become soft.
Strain the cooked pieces and keep them aside.
Fry Mustard, Fenugreek and Cumin till Fenugreek turns slightly brown. Then add Red Chilli, Curry Leaves, Garlic and Asafoetida and fry them.
Add chopped Onions, Green Chilli, Chill Powder, Salt and Turmeric to the seasoning. Fry till the Oil gets separated from it.
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.
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.