Bitter Gourd (Karela) Masala Curry/ Pavakkai Masala Curry

I have posted many recipes where the main vegetable is the Bitter Gourd or what we call in Tamil as Pavakkai and as Karela in Hindi. We can dwell upon the health benefits of Bitter Gourd for pages and pages. I had already listed them in my earlier postings. To say it briefly, it acts as a blood purifier; it helps in treating skin problems, blood disorders, removing toxins from the blood and purifying it. It also improves blood circulation and helps to cure issues like rashes, acne, psoriasis, blood boils and even hinders the growth of cancerous cells in the body. It improves immunity. It is great for diabetes. It fights acne. So even though we call it as Bitter Gourd, it has wonderful health benefits and we can reduce and/ or almost remove the bitterness by adopting the right method while cooking the dishes with this vegetable. We will see how to make a very simple tasty dish with this vegetable which goes well with Rasam, Kulambu and Sambar Rice.

Ingredients:

Bitter Gourd (Pavakkai) – 300 Gms

Oil – 1 tsp + 2 tbsp

Mustard Seeds- ½ tsp

Asafoetida – 1 pinch

Onion – 1 (finely chopped)

Green Chillies – 2 (slitted)

Grated Ginger – ½ tsp

Garlic – 8 Pods (crushed)

Tomatoes – 2 (finely chopped)

Red Chili Powder – 1 tsp

Kitchen King Masala – 1 tsp

Turmeric Powder – 1/8 tsp

Salt – to suit one’s taste

Yogurt (Curd) 3 tbsp

Jaggery – 1 tsp

Chopped Cilantro – 2 tbsp

Curry Leaves – from 1 twig

Method:

Wash the Bitter Gourd very well in running water. Wipe them and then peel off the skin. Chop them into small pieces. Remove the hard seeds, if any and discard them. Mix ¼ tsp of Salt and keep aside for 15 minutes. Now, squeeze out the water completely from the bitter gourd.

Heat the Oil in a pan. Add the Bitter Gourd and roast for 4 to 5 minutes in low to medium flame till the color of the Bitter Gourd changes to golden and the vegetable is done 50 percent. Transfer them to another vessel.

Heat 2 tbsp of Oil in the same pan. Add Mustard and Cumin Seeds. Allow them to splutter.

Add the Onion and Green Chillies. Add Grated Ginger and Garlic. Sauté them for a couple of minutes in low flame. Add Tomatoes and cook for 3 to 4 minutes in medium flame

Add Bitter Gourd, Kitchen King Masala, Red Chilli Powder, Turmeric Powder and the Yogurt. Mix well. Add ¼ cup of water. Cook for 8 to 10 minutes in medium flame covered with a lid. Add Jaggery, Cilantro and Curry Leaves. Cook for 2 more minutes.