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Bitter Gourd in Coconut Gravy

4 Feb

Kakarakaya Kobbari Pulusu


Bitter Gourd 1 large
Tamarind 2 inch sized ball
Jaggery (grated) 3/4 cup
Turmeric Powder a big pinch
Urad Dal 2 tsps
Coriander Seeds 4 tsps
Whole Dried Red Chiles 2 – 3
Freshly Grated Coconut 3/4 cup
Oil 1 tsp
Cilantro few sprigs
Salt as required

Method of preparation:

Wash, remove ends and lightly scrape the bitter gourd.
Cut the bitter gourd into half and remove most of the seeds.
Apply a tbsp of salt to both the halves of bitter gourd and leave aside for 1 hour.
After an hour, wash the bitter gourd under running water and carefully squeeze off the excess water.
Chop the bitter gourd into 1 inch long thin pieces and keep aside.
Clean, wash and chop cilantro.

Heat oil in a pan on medium – low heat, add red chiles, urad dal, coriander seeds and cumin seeds.
Once aromatic, add coconut and remove from heat.
Grind the roasted ingredients into fine paste adding enough water and keep aside.

Bring to boil cup and half of water in a sauce pan, add tamarind, turmeric and bitter gourd pieces.
Boil until bitter gourd pieces change color and become soft.
Now discard the cooked tamarind.
Stir in jaggery, ground coconut paste and salt.
Boil for few more minutes until bitter gourd absorbs all the flavors.
Garnish with cilantro, serve hot with steamed rice and dollop of ghee.

Notes: Make sure to leave the salted bitter gourd for longer time to decrease its bitterness.