Tuesday, April 15, 2008

Bitter Gourd Tomato Curry,Pavakkai Tamata Kuttu,Tamatar Karela,Kakarakai Tamata

BG11 This dish was always dearly prepared by my grand mother and absolutely cherished by me, each and every time she made it. After marriage I too included this dish in my regular menu.

The bitterness of Karela and the sourness of Tomatoes truly compliment each other making one perfect combo veggie dish which is healthy too. This is another dish where we get health and taste together.

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Check for the Importance of Bitter Gourd here.

Some famous preparations of this Bitter gourd are - Tamil : added in sambar,Cooked with legumes like kidney beans, Telugu : Hot and sweet version, North Indian : stuffed & fried,

Here is the recipe for Tamatar Karela.
Ingredients:
Bitter Gourd - Medium size - 6;
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small (Increase to 2 if you want more gravy)
Green Chillies - 3 slit
Curry leaves - 1 rem
Chilly powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch

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Procedure:
Cut Bitter Gourd into circles and wash them with salt to remove excess bitterness.
Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Bitter Gourd pieces, all CCC powders, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the Bitter Gourd in steam for about 25- 30 minutes.
Keep mixing periodically and add more water if required.
Once the Bitter Gourd is almost cooked add the tomato puree, mix well.
Cook for another 5-7 minutes or till karela absorbs the tomato flavour.
Add finely chopped coriander leaves just before removing from heat.

Serve this with hot rice, dhall curry and any other veggie fry.
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This is another contribution of mine to the event Vegetable of the Week - Vow, Bitter Gourd created and hosted by Creative Pooja.

For the Hot and Sweet version add a little jaggery to the dish when it is 3/4 cooked.

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15 comments:

Happy cook said...

Wow the picture is beautiful and the dish looks delicious.
I don't like this vegetable simply because my mom used to makeus eat them when ever she made saying it is so good and none of us liked it, but this looks so delicious, i woudn't mind to try them ( made ny you, i am sure if i make them, it won't be tasty :-)))

Dhivya said...

great way to eat bittergourd!love those pictures

Rina said...

Happy and Dhivya, thanks. Sure you'll will like this too.

Kalai said...

Gorgeous, Rina!! I just posted my entries today (late as usual!). This looks wonderful. I tried your dry fish with eggplants and it was delicious!! :)

Rina said...

Thanks, Kalai. I'll check up u'r entry too. Glad u liked the dry fish ans eggplant dish.

Pooja said...

OMG !!! you cooked it really the yummiest possible way Rina. thanks for participating and sharing .

Trupti said...

hi rina,
curry looks delicious & I love these pictures..thanks for sharing the recipe

Rina said...

Pooja u'r welcome

Trupti, thanks for visiting

Kelly Mahoney said...

What colorful dishes! Looks tasty.

Cham said...

I love BG, u ve 2 wonderful recipes, great pictures...

Cynthia said...

That looks spicy and hot, just the way I like it.

Vinho said...

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Sig said...

It is raining bittergourd here :) Lovely pictures Rina!

anamika said...

I have been hunting for this for so long. It is absolutely delicious. Thanks a lot

Priti

Deepan said...

Nice recipe. After knowing the health benefits of Bitter gourd i have starting loving it. Bitter gourd is rich in vitamin A, B1, B2 and c and contains minerals like calcium, phosphorous, iron, copper and potassium.

Bitter-Gourd