Bitter Gourd Gravy Curry/Kakarakaya Pulusu/Hagala Kayi curry

Bitter gourd/karella/kakarakaya/hagala kayi is a God sent solution for people suffering with Diabetics. We all know that it is healthy for our body sill we don't prefer to eat it because of its bitter taste.There are many ways to eat this bitter vegetable in form of fry,curry,pickle and in form of a snack. In this recipe I have used tamarind pulp,jaggery and  roasted Peanut powder to neutralize the  bitter taste.

Health Benefits of Bitter gourd/Karella/Kakarkaya/Hagala kayi : Its main benefit is controlling Type 2 Diabetics. Bitter gourd helps in curing kidney and liver diseases.It prevent cancer cells from multiplying.Because of its high fiber content it helps in relieving constipation.Helps in maintaining good heart health and also helps in improving immunity.It helps in weight loss by improving metabolism.

Preparation time : 20 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Bitter gourd/kakarakaya/Hagala kayi : 2 (medium size)

Onion : 1 (big)

Slitted Green chilies : 3

Ginger-garlic paste : 1 tbsp

Tamarind pulp : 2 tbsp + 1 tsp

Red chili powder : 1 tbsp

Salt : as per taste

Turmeric powder : A pinch

Peanuts/Ground nuts : 2 tbsp

Grated Jaggery/bellam/bella : 1 tsp

Dessicated/Dry coconut powder : 1 tbsp

Oil : 1 tbsp+1/2 tsp

Coriander leaves : for garnishing

Method of Preparation :

1. Cut bitter gourd/kakarakaya/hagala kayi   into small pieces and boil them by adding salt,turmeric powder and a tsp of tamarind pulp and required amount of water until 2-3 vissils in a pressure cooker. Chop onion into long thin slices.Roast grounduts/peanuts in a tsp of oil,cool them and grind them into powder.


2. In a kadai, heat 1 tbsp of oil and add onion pieces, slitted green chilies,saute till the onion pieces turn transparent.add ginger-garlic paste and saute till the raw smell goes off, then add boiled bitter gourd pieces, salt (very little as we have already added while boiling bitter gourd),red chili powder and cook for 5 mins by closing the kadai with a lid.


3. Add 2 tbsp of tamarind pulp,jaggery, little water and cook for 5-7 more mins.Add peanut powder,which we prepared and then a tbsp of dessicated/dry coconut powder, dish out and garnish with coriander leaves.This curry goes well with rice.

[caption id="attachment_454" align="aligncenter" width="1024"] Bitter gourd/kakarakaya/hagala kayi gravy curry[/caption]