Kakarakaya masala kura (bitter gourd in peanut gravy)

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

• 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.

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