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Bitter Gourd Stew

8 Feb

Kakarakaya Pulusu.

Tamarind extract is prepared by soaking tamarind in hot water for sometime and squeezing out all the juice. Fresh bitter gourd is chopped up and cooked in the tamarind extract along with jaggery and other spices. Once the bitter gourd is soft, sesame powder is used to thicken the tangy sweet sauce. Serve tasty bitter gourd stew with steamed rice and dollop of ghee.
Makes: around 2 Servings of Bitter Gourd Stew.


Bitter Gourd 2 Small
Tamarind 4 inch Piece
Green Chiles 1
Jaggery 1 inch Block
Red Chili Powder 1/8 tsp
Toasted Sesame Seeds 1/2 Tbsp
Fresh Scraped Coconut 1 Tbsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, scrape, remove ends and finely chop the bitter gourds.
Remove stems, wash and slice the green chiles.
Grind sesame seeds into fine powder with a pinch of salt.
Soak tamarind in half a cup of hot water for couple of minutes and extract all the juice discarding any veins.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped bitter gourd.
Fry for a minute or two, add turmeric powder, tamarind extract, grated jaggery, red chili powder, quarter cup of water and salt.
Cook covered on low flame till bitter gourd turns soft.
Uncover, adjust the consistency with water if required, stir in coconut and sesame seeds powder.
Remove from heat and serve tasty bitter gourd stew with steamed rice and dollop of ghee.
Notes: Make sure bitter gourd is cooked well before adding the sesame powder.

Suggestions: Make sure to adjust the seasonings (tamarind, jaggery..) according to bitterness of bitter gourd.
Variations: Check other tasty bitter gourd recipes here.
Other Names: Bitter Gourd Stew, Kakarakaya Pulusu, Karela Imli Stew.