My husband and I loved the taste and I cant wait to make this another time. Do try this and let me know.
Bitter Gourd/Kakarakaya: 4, small
Tomatoes: 2, small chopped
Onions: 2 small chopped
Ginger garlic paste: 1 tsp
Garam masala: 1/2 tsp
Red chili powder: 1 tsp
Salt: according to taste
Turmeric powder: 1/4 powder
Coriander powder: 1 tsp
Cumin Powder: 1 tsp
Cumin seeds: 1 tsp
Curry leaves: 1 string
Oil: 2-3 tbsp
- Wash the bitter gourd thoroughly and trim the edges. Now make a vertical opening with a sharp knife, keeping the edges intact. Basically, enough slit/opening to be able to remove the seeds and stuff the stuffing. With the back of the spoon remove the seeds and pulp, making sure to keep the edges intact.
- Steam the bitter gourd for 10 mins. (Alternatively, you can also skip this step. I personally have steamed this to soften the veggie).
- Meanwhile, heat oil in a pan and add cumin seeds followed by chopped onions.
- When the onions are fried, add the ginger garlic paste and try for a few more seconds.
- Now add the tomatoes and cover and cook until tomatoes are cooked.
- Now add all the mentioned powders, including salt and stir. Remove from heat.
- Now stuff this tomato curry into the bitter gourd, one by one. Do not worry if you are unable to stuff more than 2 or 3 tbsp per one bitter gourd. You will still have some left over curry. Leave this aside for the moment.
- Heat another pan and add 2 tbsp oil. Now carefully lower each bitter gourd and gently fry one side at a time taking care not to burn it.Try not to let the stuffing come out. Some of it will come out anyway.
- Once the bitter gourd is completely cooked on all sides, add the remaining left over curry into this and stir gently.
Note: Other recipes for bitter gourd are:
1. Pvakkai Kuzhambu
2. Pavakkai Fry