Kakarakaya Kura

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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! πŸ™‚ 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! πŸ˜€

Ingredients:
3 mid-sized kakarakaya
Soaked Tamarind, lime-sized ball
1tsp salt
1 1/2 tsp chilli powder
1/2 tsp turmeric
2 tsp sugar
1/2 cup desiccated coconut

Method:

  • 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.

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