Karate Kodambo / Bitter gourd gravy

I love bittergourd for one good reason that it is bitter.. :)
my family loves bitter gourd in any form. The traditional form of this recipe requires 'ambado'/ 'Amate kayi'. since I did not have them I used tamarind instead.
Bitter gourd 2
Urad dal 1/2 tblspn
Coriander 2 tblspns
grated coconut 1/2 cup
Tamarind juice 4 tblspns
Jaggery 3 tblspns
Red Chillies 4
curry leaves 4-5
Oil 4 tblspsn

Bitter gourd should be cut into thin small slices. Thinner the better. Last I happened to dice it into small pieces and the gravy was too bitter.
Heat 1/2 tblspn oil and fry coriander seeds,urad dal and 3 red chillies separately. grind it with coconut and tamarind.
Heat oil and put mustard seeds once they splutter add 1 red chilli. once the chilli is fried add curry leaves and all the bitter gourd , cover it and let it be on low flame till the gourd turns into a dull green colour which would take about 10 minutes. do not add any water during the process. the gourd should be cooked in oil only. now add salt and jaggery and let it cook for 5 mins. Stir it once in a while so that it doesnt stick to the pan. Now add the ground masala and 1 cup water and let it boil.
turn off heat and serve hot with rice/chapathi.
If left over this gravy can be eaten with bread next day for breakfast.

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