When it comes to Bitter Gourd, I am quite partial to it. Well in the other sense I mean. I try my best never to include in my menu atleast, as long as its in hubby’s and Athamma’s, I have no issues with it. I guess I haven’t really still grown out of my childhood fancies with this vegetable. Hubby is a great fan of Kakara kaya, and for many unaccountable times, I must’ve cooked this for him. But I have always made sure I have something for myself. I really can’t seem to get myself to eat it. Even as a Pakoda or Deep fry, the bitterness wouldn’t just go.
But hubby dear likes it in all forms. He especially likes the way Athamma makes, so I make it the same way too. Afterall when I am not eating it, why should I care if he likes his mom’s. Hope he doesn’t read this. Anyway, though this gets cooked as a salad on daily basis, I completely forgot to make anything else with it. Then all of a sudden, I get reminded by hubby that its been ages that he had them. So its off to Bitter gourd again. This time, it was made as a gojju, rather a thick vegetable curry. Goes well as a poriyal or fry. Another strange thing happened. I remembered very distinctly having posted a Kakara kaya kura, but for the life of me, can’t find that post. Its still lying in the draft. I guess that’s got to wait.
This was sent as a side dish with Palak Dal and Rice. Hubby was mighty happy with his lunch box that day. For once I heard him say on his own that he liked his lunch box.
Today’s Lunch Box had
Onion – 1 small
Tomato – 2 medium
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Ginger garlic paste – 1/2 tsp
Coconut paste – 1/2 tsp
Salt to taste
Oil – 2 tsp
Grate the outer skin of the bitter gourd and chop into thin circles. Dry roast them on a pan and 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 ginger garlic paste. Fry for 2 mins.
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.
Simmer and cook with lid for about 15 mins. Stir in between to ensure its not burnt, since we are not adding water. Also you can let the steam from the lid get back to the vegetable. Add the coconut paste. This is very little as its just to give that extra taste. You can ignore it too.
Once the bitter gourd is well cooked and its well coated, can be removed.
Other Bitter Gourds that came my way: