Bitter Guard Curry (Kakara kaya)

February 1, 2008 at 6:19 am Leave a comment


kakarakaya-curry.jpg

Bitter guards : 6 or 1 lb
Onion : 3 Big size
Green chilli : 6
Jaggery : Lemon size
Sesame seeds powder : 2 tea spoons
Milk : 1 cup
Curd : 1 cup
Ginger garlic paste : 1 tea spoon
Turmeric :pinch of
Salt to taste
Popu or Tadka
Vegetable oil : 1 table spoon

Each pinch — cumin seeds, mustered seeds ,curry leaves and hing (Inguva).

(1) Peal bitter guard and cut into two inches thick pieces and add turmeric and 1/2 spoon salt. Mix well. keep it aside for 2 hours. Then squeeze the pieces with hand to remove the bitter liquid from pieces ( This process reduces the bitterness in the curry).

(2) Cut onion into thin slices

(3) Cut green chilli into thin lengthy pieces

(4) Heat oil in a wide skillet or kadai over medium flame, once the oil is hot ,add cumin seeds, and mustard seeds. Toast the popu, add bitter guard pieces. Stirring constantly and saute them until they turn golden brown, then add onion , ginger garlic , green chilli, turmeric and salt. Mix well. Saute for few minutes. After that add milk, curd, jaggery and coriander powder. Simmer when the bitter guard becomes soft and dry. Add sesame seeds powder. Turn off heat.

Serve with rice or chapati /roti.

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Entry filed under: Curries.

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