Description
Bittergourd curry without bitterness??? Give it a try and you will be surprised. This super simple Andhra speciality is a regular in our meals.
Telugu ~~ English , KakaraKaya ~~ Bittergourd , Kura ~~ Curry
Pavakkai Varuval / Pagarkai / Bitter Gourd Fry / Vepudu / Curry / Bittergourd Masala / Bitter Gourd Curry / Paavakkai / Kakara Kaya Kura / Koora / Kura / Cura
| Ingredients | |
|---|---|
| 3 nos | Bitter gourd (large) |
| 2 no | Onion (sliced lengthwise) |
| 1 no | Green chili (minced) |
| 1 tsp | Bengal gram |
| ½ tsp | Split black gram |
| 1 no | Dry red chili |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Asafoetida |
| ½ tsp | Turmeric powder |
| 1 tsp | Red chili powder |
| 1 tsp | Salt (or to taste) |
| 2 tbsp | Oil |
| 10 nos | Curry leaves |
Instructions
Wash the bittergourd and scrap the rough edges. Chop the top and bottom portion and cut the remaining into thin circular rounds. Heat about 2 cups of water with 1/2 tsp turmeric, bring it to a rolling boil, add the bitter gourd pieces and let boil for 4 to 5 minutes. Switch off and drain all the water. Keep the cooked gourd pieces aside. Now heat oil in a frying pan and to the tempering in this order…. first goes the mustard and bengal gram, then the split black gram, dry red chili , cumin seeds and curry leaves. Sprinkle the asafoetida, add the onions, minced green chilies and fry till translucent. Now add the cooked bitter gourd pieces along with remaining 1/2 tsp turmeric powder, red chili powder and salt. Keep frying over low medium flame for next 15 minutes until it looks slightly crispy with oil separating. When done switch off and serve hot as a side for rice.
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