Kakarakaya Kura (bitter gourd curry) is probably one of the most vilified curries ever made (in my opinion). A poorly made vegetable will leave a bitter taste in the mouth. But a well-cooked curry is sheer ambrosia. It has all the flavour and richness, with none of the bitterness.
Obviously, I’m a fan! 🙂 And the only excuse I have for not publishing a photo for this blog is that once its done, I’m too focussed on getting it into my plate and eating it! 😀
- Chop the kakarakaya into rings, about 1/2 cm thick.
In case there are seeds, leave them in, they will come off during the cooking process anyway, and will add flavour.
- Extract thick juice from the soaked tamarind. This will form the base for cooking the kakarakaya
- Mix all the ingredients together, except coconut, and cook.
- Keep stirring intermittently, to avoid sticking to the pan.
- Check that the green-ness has left the kakarakaya by the time all the water has evaporated. If not, add about 1/4-1/2 glass of water and resume cooking.
- In a small wok, heat some oil and add tadka of aavalu (mustard seeds), mina pappu (urad dal), dry red chilly. Add curry leaves just before taking off the flame.
- Add to the curry, and continue cooking for 2 minutes.
- Add the desiccated coconut, and cook till the vegetable is completely dry. The coconut will have covered the kakarakaya pieces and made it a little dry.
Serve hot with rice and dal.