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Superhit Kakarakaya kotthimeera karam Recipe | Bitter Gourd With Coriander Leaves Recipe

Veg Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 30 Mins

Ingredients

  • 1/2 kg Bitter Gourd (Karela)-(grated and de-seeded)
  • Salt (as needed)
  • Turmeric Powder (a pinch)
  • 1/4 cup Oil
  • 2 tbsp Peanuts (roasted)
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • Onion (1 medium-sliced)
  • 100 gms Coriander Leaves Chopped(with stems)
  • 4-5 Green Chilies
  • Tamarind (Small piece)
  • 1/2 inch Ginger
  • Jaggery (As needed)

Instructions

  1. Preparing the Bitter Gourd: 1. Grate the bitter gourd and remove the seeds (optional for smoother texture). 2. Chop into small cubes or pieces. 3. Add salt and turmeric to the bitter gourd pieces, mix well, and let it rest for 30 minutes. 4. Squeeze out the excess water to reduce bitterness.
  2. Roasting and Preparing the Base: 1. Heat oil in a pan and add the peanuts. Roast them until golden, then set aside. 2. In the same oil, add mustard seeds and cumin seeds. Let them splutter. 3. Add the squeezed bitter gourd pieces and sliced onion. Fry until the bitter gourd turns light golden brown.
  3. Preparing the Spice Mix: 1. Grind the following ingredients into a coarse paste: - Chopped coriander leaves (with stems) - Green chilies - Tamarind - Ginger - Roasted peanuts - Salt (as required)
  4. Combining the Flavors: 1. Add jaggery to the fried bitter gourd mixture and cook for 5-6 minutes to allow the flavours to melt. 2. Add the prepared spice mix to the pan and stir well to coat the bitter gourd pieces evenly. 3. Cover and cook for another 4-5 minutes on low heat.
  5. Final Touch: 1. Adjust salt and jaggery as needed. 2. Let the curry cool completely before storing it in an airtight container.
  6. Serving Suggestions - Serve as a side dish with hot rice and ghee. - Pairs well with chapati or dosa.