My husband is a fan of bitter Gourd and I try to make it in as many ways as possible, from slow frying to stuffing and everything in between. My favorite is a gravy recipe which is tangy, spicy and masks the bitterness.
I love the Kaarakozhambu my mom makes and though I haven’t reached her level of perfection, I have done my best. In the usual recipe, coconut milk or ground poppy seeds are added for thickness. I added almonds for thickness, in an attempt to cut down the unwanted cholesterol and my tastebuds did not complain!
Whenever I make bittergourd, I cut it up, add lots of salt and let it sit for about 30 minutes. After that, I rinse it with lots of water. This way, some of the bitterness is lost.
Here is the recipe:
Bitter Gourd – 2
Onion – 3/4 of a big onion
Tomato – 1 big
Garlic Flakes – 4 big ones
Tamarind – A big lemon sized ball
Sugar/Jaggery/Brown Sugar – A pinch or two
Oil – 1 Tablespoon
Mustard Seeds – 1 Teaspoon
Urad Dal – 1 Teaspoon
Fenugreek Seeds – A pinch
Jeera – 1 Teaspoon
Curry Leaves – 6
Soak tamarind in a little water and extract the juice.
Grind Onion, Tomato, Garlic and Almonds coarsely. Heat oil in a saucepan and add mustard seeds, jeera and urad dal. After the mustard seeds splutter, add fenugreek seeds and curry leaves. Take care not to brown the fenugreek seeds. Add the ground onion – tomato mixture and cook till the raw smell disappears. Add the bitter gourd pieces, salt, turmeric, chilli powder and dhaniya powder. Cook till the bitter gourd is done. Add the tamarind extract, sugar and cook till the gravy reaches a thick consistency. Remove from heat and garnish with coriander.
There is another variation to this dish which is as follows:
This is my entry to the Curry Mela hosted by Anthony of Anthony’s Kitchen.