#41 : Kakarakaya Kura ~ Bitter Gourd Curry

When I was little I would question- Can any sane person like Kakarakaya / Bitter Gourd ?
This should sum up everything I felt for this vegetable. 

When my mom-in-law was visiting us last year she made a stir fry out of Kakarkaya. I was newly married then and too shy to say a no I agreed to eat it for lunch. To my surprise, I instantly liked it. 

Since then every time I find it fresh at the Indian grocery I pick it up and look forward to cook with it. This recipe below incorporates tamarind and jaggery with the Kakarakaya giving a nice buzz to the bitter vegetable. Quite a medley of beautiful flavors! 

Ingredients

• 3-4 medium sized Bitter Gourd/Kakarkaya - Chopped into bite sized pieces
• 1/4 cup Water
• 3 tsp Grated Jaggery
• Small lime sized ball of Tamarind - Juice extracted  
• Salt to taste

For Tempering

• 1tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp Asafoetida
• 1/4 tsp Fenugreek powder
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder

Method:

1.  Pressure cook kakarakaya pieces in little water for 1-2 whistle. Set aside and let the the steam escape
2. In a medium pan -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, fenugreek powder,red chilli powder,turmeric and fry for a minute. Add the steamed kakarakya to it. Add in the tamarind water and jaggery and let it simmer for 10 mins on medium heat. Add adjust water if necessary. Add salt ( The consistency should be a little soupy)
3. Serve with hot rice