Kakarakaya Gojju/ Karela Sweet curry

Kakarakaya gojju is a mixture of taste-bitter, sweet and tangy. A regular in most Kannada and Rayalaseema households.

Preparation time: 20-25 mins

Serves: 4

Ingredients:

Bittergourd (Karela/Kakarakaya/Hagalkayi) 2

Curry leaves 4-5

Red chillies 4
Refined cooking oil 1 tbsp
Coriander seeds (Dhania/Dhaniyalu) 1 tsp
Sesame seeds (Til/Nuvvulu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 2 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Black gram (Urad dal/uddipappu) 1 tsp
Dry coconut/copra (Endu kobbari) 1 tsp
Tamarind (Imli/Chintapandu) 1 blob
Jaggery (Gud/Bellam) equal to tamarind
Pinch Turmeric (Haldi/Pasupu)
Pinch Asafoetida (Hing/Inguva)
Salt to taste



Method:

Wash and cut the bitter gourd into finger length pieces.

Dry roast a tsp each of coriander seeds, cumin seeds and sesame seeds. Add 4 red chillies, dry coconut and sauté once to roast. Set aside to cool.

Grind the roasted seeds, red chillies, tamarind, dry coconut and a pinch of salt. Add water and grind to fine paste.

Heat oil in a pan/kadai (Bandli/mookudu), add mustard seeds and as they pop, add cumin seeds, red chillies, black gram and curry leaves. Add a pinch each of turmeric and asafoetida.

Add the bitter gourd pieces to the seasoning and mix well. Sprinkle water, cover and cook for around 5 mins until the bitter gourd turns soft.

To this cooked bitter gourd, add the tamarind paste, around half a cup of water and jaggery in proportion to the tamarind used to make the paste. Adjust the salt and stir well. Cover and cook until the gojju thickens ala gravy.

Kakarakaya gojju is a rice and Indian bread supplement with twists that the tongue is sure to enjoy.