Bitter Gourd curry | Kakarakaya Pulusu recipe | Karela Sabzi | How to make Bitter Gourd Recipe

Veg Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 4

Ingredients

  • To cook Bitter Gourd pieces
  • 250 gms Bitter Gourd pieces
  • 1/2 liter Water
  • Salt
  • 1/4 tsp Turmeric
  • 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

  1. Peel off the skin of Bitter Gourd and cut them into ¼ inch pieces. Boil them adding Salt and Turmeric till they become soft.
  2. Strain the cooked pieces and keep them aside.
  3. Fry Mustard, Fenugreek and Cumin till Fenugreek turns slightly brown. Then add Red Chilli, Curry Leaves, Garlic and Asafoetida and fry them.
  4. Add chopped Onions, Green Chilli, Chill Powder, Salt and Turmeric to the seasoning. Fry till the Oil gets separated from it.
  5. 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.
  6. 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.