Kakarakaya Curry

Ingredients :

Kakara Kaya - 100 gms

Onion - 1 big

Tomato - 2 medium

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder a pinch

Ginger garlic paste - 1/2 tsp

Clove - 1

Cinnamon - 1 inch

Groundnut powder - 2 tsp

Salt to taste

Oil - 2 tsp

Method :

Grate the outer skin of the bitter gourd and chop into thin circles. Dry roast them on a pan. If you have a granite kitchen slab, drop the toasted gourds on the ground, this is normally done to remove the bitter ness.

Then soak in salt water for 5 - 10 mins. This is to remove the excess bitterness in the gourds.Heat a pan with oil. Sauté the chopped onions till they turn pink.

Then add the Clove, cinnamon, then after a min, add ginger garlic paste. Fry for 2 mins, till the onions are brown on tips.

Then add the chopped tomatoes and dry spices powders and salt. Let it get cooked well.

Squeeze out the excess water from Bitter gourd and add to the pan. Cook on high flame for 2 mins.

Then add 1/2 cup water. Bring to boil.Then simmer and cook with lid for about 10 - 15 mins.

When you think its thick enough, add the ground nut powder. Mix well and cook for 2 - 5 mins.

This goes very well with rice or Chapatis too.