Karela Khatta Meetha / Bitter gourd Sour & Sweet

---AKA Kakarakaya belam pulla Kura/ Pavakka Vellam Puli Kuttu---

It's been a wet spring so far. But thanks for the change that is about to stay. Environment Canada is predicting above average summer temperatures from coast to coast and an increase of a couple degrees here in Toronto. We mothers are fortunate to have been bestowed with a warmer and dry Mother's day weekend. Happy Mothers days to all mothers!!!!

Thinking of mothers sure puts food they cooked for us on the top of the list. We can't be grateful enough for all the delicacies they showered on us. Mother's cooking is in itself a comfort and name one comfort food for me, is this sweet and sour bitter gourd curry. Yes, off course Bitter gourd is one of my fav veggies. For those whom this vegetable is an introduction or who shy away from this veggie, I encourage them to give this recipe a try, you won't be disappointed.


Ingredients:
3-4 Medium Size Bitter Gourd (5-6 if small)
Oil - 1 tbsp
1/2 tsp Mustard
1 small Onion
3-4 Green Chillies slit
6-8 Curry leaves
Chilly powder - 1 tsp
Coriander powder - 1 tsp
1 small lemon Size tamarind ball soaked in enough water
1 Tbsp crushed jaggery
Salt - to taste
Coriander leaves - a small bunch

Procedure:
Scrape, Wash and slit Bitter Gourd into four parts and then further cut those four sides into small pieces.
Now soak the pieces in salt water to remove excess bitterness.

Allow mustard to splutter in a kadai/pot after the added oil is hot.
Then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Tomato paste and fry for a minute or till raw smell is gone.
Add chilly and coriander powder and mix
Add Bitter Gourd pieces, salt, and mix well.
Sprinkle some water and cover with lid to cook the Bitter Gourd in steam for about 20minutes.
Keep mixing periodically and add more water if required.
Once the Bitter Gourd is almost cooked add the squeeze the tamarind juice into it and mix well.
Add jaggery and mix till dissolved.
Cook for another 5-7 minutes or till karela is soft.
Add finely chopped coriander leaves and remove from heat.
Serve this with hot rice and papaddam or dry fish or meat fry.

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

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.


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



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.

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.

Bitter Gourd Stir Fry-Vegetable of the Week, Series 1

This is another vegetable I really long to eat. The the beauty of this vegetable is that it is not only healthy but tasty too. Though it can be cooked in in many ways, even a simple stir fry would bring out the flavour and taste of this versatile veggie.

From my childhood I was always attracted to this veggie. The day my grandmothers or my mom had it in the menu it was a treat for me.

I will post another preparation of this Bitter gourd in my next post. And also plan to write more of my experience with this veggie in that post. For now here is a simple Stir fry Karela.. We can use the fresh one or the frozen package. Since fresh bitter gourd is readily available in all the Asian grocery stores I always use the fresh one.

Ingredients:
Tender Bitter Gourd - 1 Package or 1 lb (cut into cirlces)
Oil - 2 tbsp
Salt - to taste
Chilly Powder : 1 tsp
Amchur Powder : 1/4 tsp (Optional)
Anardhana Powder : 1/4 tsp (Optional)
Chat Masala : 1/4 tsp (Optional)
Soya Sauce : 1 tbsp (Optional - if you want a Chinese version)
Procedure:
1. Heat up a non-stick pan, add oil .
2. Add the washed/cut circles of Bitter gourd after the oil is heated.
3. Add salt and give it a nice mix, to coat all the veggie pieces with Oil and salt.
4.Stir fry for 10-15 minutes.
5. Add the optional ingredients if desired and stir fry for a minute or two.
6. Remove from heat when golden brown and crispy.


This is one of my contributions to the event Vegetable of the Week - Bitter Gourd created and hosted by Creative Pooja.

Enjoy the Stir fry with hot rice and any gravy....

Watch for the next series - Karela Tamatar.