Kakarakaya Masala Kura (కాకరకాయ మసాల కూర, பாகல் மசாலா குற, करेला मसाला सब्जी)

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 :

1. Mix 1 tbsp tamarind in ¼ cup water.
2. In a pressure cooker, take the chopped kakarakaya pieces along with tamarind water and turmeric.
3. Cook for 2 whistles until the pieces are tender, but not mushy.
4. Remove, drain and rinse with cold water.
5. Squeeze the extra water and keep aside.
6. Grind all the ingredients for masala with little water to make a smooth paste.
7. Heat 2 tbsp oil in a pan.
8. Add the kakarakaya pieces and the masala.
9. Sauté on medium-low flame till the masala paste is cooked thoroughly and turns golden brown and all the moisture evaporates.
10. 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 .