Karate Sukke | Bitter Gourd Dry Curry


- 1/2 Kg Bitter Gourd
- 4 table spoon oil (coconut oil)
- Salt (Rock salt)
- 2 table spoon powder Jaggery.
For Masala:
   - 1 table spoon Coriander seeds
   - Pinch of Hing/Asafoetida
   - 2 cups Grated coconut
   - 6 Red chilli
   - small tamarind piece
   - 1/2 tea spoon turmeric powder
For Seasoning:
   - 1 table spoon mustard seeds
   - 1 table spoon urad daal
   - Curry Leaves


- Wash and Cut the bitter gourd to small pieces (Discard the seeds). Add 2 table spoon salt (rock salt) to these bitter gourd, mix it and keep aside for 10 mintues. After 10 mintues, squeeze them and remove/discard the excess water from the bitter gourd to remove excess bitterness. This step is optional. Also once you squeeze the excess water, you can wash them to remove excess salt.
- In a seasoning pan add 2 table spoon oil(coconut oil), 1 table spoon coriander seeds, pinch of hing/asafoedita and roast them for 2-3 mintues until the coriander seeds turn red in colour.
- In a mixi jar add grated coconut (half coconut), 6 red chilli, small tamarind piece, 1/2 tea spoon turmeric powder and the roasted ingredients above and grind to medium course paste/masala.
- In a pan heat 2 big table spoon oil(coconut oil), add 1 table spoon mustard seeds, 1 table spoon urad daal, curry leaves. Fry them for a mintue and then add the bitter gourd and again fry it for a couple of mintue and then add the masala.
- Now mix properly every thing with the masala, close the lid and then let it cook on a low flame for 10 mintues.
- After 10 mintues add powder jaggery, mix it well. Check the taste and if you need more spicyness add some red chilli powder and if you need more tangyness then add some tamarind pulp and again close the lid and cook until it is completely dry in texture. Keep checking in between time to time if it is cooked and dry in texture. It takes minimum 30 mintues to cook and become dry on a low flame.

Special Tips:

Jaggery is optional to enhance the taste.