Kakarakaya Masala Kura (కాకరకాయ మసాల కూర, பாகல் மசாலா குற, करेला मसाला सब्जी) is a lightly spiced, sweet-sour gravy that goes very well with Indian roti or chapati.
Regional Dish : Andhra; Tamil Nadu; Kerala; South India and some places in North India , Bengal , Orissa.
Cuisine Style : Andhra | Cooking Time 25 minutes | Take with hot rice | Type Curry | Shelf Life : 2 days if refrigerated| Quantity : 2 Servings.
Appx. Nutritional values : calcualted for 1 serving
Calories (130 K cal), Carbohydrates (14 g), Protein (3 g), Fat (5 g).
Ingredients :
- Kakarakaya (Bitter gourd) 3 medium diced
- Tamarind pulp 2 tbsp divided
- Turmeric ½ tsp
For Masala Paste :
- Onion 1 medium chopped
- Garlic 2 cloves
- Coriander seeds 1 tbsp
- Cumin seeds 1 tbsp
- Sesame seeds 2 tbsp
- Grated coconut ¼ cup (fresh or dry)
- Jaggery 1 tsp
- Salt & Chili powder to taste
Method :
- Mix 1 tbsp tamarind in ¼ cup water.
- In a pressure cooker, take the chopped kakarakaya pieces along with tamarind water and turmeric.
- Cook for 2 whistles until the pieces are tender, but not mushy.
- Remove, drain and rinse with cold water.
- Squeeze the extra water and keep aside.
- Grind all the ingredients for masala with little water to make a smooth paste.
- Heat 2 tbsp oil in a pan.
- Add the kakarakaya pieces and the masala.
- Sauté on medium-low flame till the masala paste is cooked thoroughly and turns golden brown and all the moisture evaporates.
- The curry is now ready to serve with rice or chapathi
Other variants / Cuisine Style : 1. Bitter Gourd in Peanut Gravy. 2. Bitter gourd with onion .
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