Name: Kakarakaya masala kura (bitter gourd in peanut gravy)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: Kakarakaya/ Karela/ Bitter Gourd - 4 medium, lightly scrubbed and cut into half moons.; Onion - 1 small, chopped; Tomato - 1 small, chopped; Ginger+Garlic paste - 1 teaspoon; Peanuts, roasted - 1/4 cup; Red chili powder - 1/2 teaspoon (or more to taste); Tamarind paste - 1 tablespoon; Jaggery - 2 tablespoons; Salt - to taste; Mustard seeds - 1/2 teaspoon; Cumin seeds - 1/2 teaspoon; Dry red chili - 2; Curry Leaves - 6

Ingredients

Kakarakaya/ Karela/ Bitter Gourd - 4 medium, lightly scrubbed and cut into half moons.
Onion - 1 small, chopped
Tomato - 1 small, chopped
Ginger+Garlic paste - 1 teaspoon
Peanuts, roasted - 1/4 cup
Red chili powder - 1/2 teaspoon (or more to taste)
Tamarind paste - 1 tablespoon
Jaggery - 2 tablespoons
Salt - to taste
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Dry red chili - 2
Curry Leaves - 6

Preparation

Preparation15 min

Cook time20 min

Cook kakarakaya as described above. Keep aside.Heat 1tsp oil in a saute pan; add onions and stir fry till lightly browned.
Add g+g paste and tomatoes; cook till tomatoes turn mushy. Remove and let cool.Heat 1 tablespoon oil to the same pan.
Add mustard seeds and cumin seeds, once the seeds start spluttering, add curry leavs and red chilies. Saute for a minute.
Then add half cooked kakarakaya; cover and cook for 5 minutes.In the meantime, blend peanuts along with sauted onions, tamarind paste and jaggery with 1/2 cup of water.
Add peanut mixture to kakarakaya along with red chili powder and salt. Cover and simmer for 10-12 minutes or until all the flavors mingle. Enjoy with steamed rice.