Bitter Gourd Curry

Bitter Gourd is a vegetable with bitter taste. Many people do not like because of its bitter taste and many like this vegetable because of its medicinal value in it. We can prepare many dishes, using this Hagala kai (Kannada). Haagala kai palya, gojju, chutney, stuffed bitter gourd..etc.

Bitter Gourdis called haagala kai in Kannada, Karla- Marathi, Karela - Gujarati. Kayppaka- Malayalam, Kakarakaya - Telugu, Paagarkai in Tamil.Korolla -Bengali, Karle, Karali Kareti in Marathi . Kalra or Changkha - Oriya and Karela in Urdu & Punjabi.

Now Lets see the benefits of eating this vegetable in our daily life.
Bitter gourd is an excellent remedy for diabetes. It helps to lower blood and urine sugar level without increasing blood insulin levels. The blood purifying properties of bitter gourd is ideal treatment for blood disorders. The vegetable is very low in calories and excellent source of folates. Bitter gourd contain Vitamin C , which is a natural source of anti oxidants and Vitamin A. It stimulates easy digestion since it contain fiber. It is also good source of Vitamin B-3 and Vitamin B -5 and Vitamin B - 6. Bitter gourd contain minerals like iron, zinc and potassium. Bitter gourd helps to maintain healthy liver and bladder. It is also useful in curing kidney stones.

Here is a recipe of Bitter Gourd Curry, which I used Puliyogre gojju and prepared it bit spicy with sweet by adding jaggery. It is easy and quick and tasty too. We can have this " Bitter Gourd Curry " with Chapatis, Pooris, Roti, Idli, dosa and with plain rice .

Things Needed :

Bitter gourd : 2 (medium or small size)
Jaggery : 2 to 3 Table spoons
Puliyogre gojju : 1 Table spoon
Tomatoes : 2
Rasam Powder : 1 Tea spoon
Oil : 2 Table spoons
Mustard Seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Methi Seeds : 5 to 6
Asafoetida (Ingh) : a pinch
Salt : To taste
Coriander leaves : 2 Table spoons
Curry Leaves : 6 to 8 leaves 

 Method : 

1. Wash and remove the inner pulp of the bitter gourd and cut it into small pieces.

2. Wash and cut coriander leaves and  tomatoes and cut them into small.
3. Put cut bitter gourd pieces in a big bowl, put 1 tea spoon of salt and a pinch of turmeric powder. Keep it aside.
4. Remove the seeds from the tomatoes and cut it into small pieces.

5. Keep a pan on the fire and put 2 tea spoons of oil and heat.
6. Squeeze out the extra water from salt soaked bitter gourd and put it in a pan and fry them till they are soft. (3 to 4 minutes).

7. Remove the fried bitter gourd pieces from the pan and keep it aside. (Do not use the oil which is already used for frying).
8. Keep a big pan on the fire, put oil and heat. Put mustard seeds, methi seeds and urid dal. Let the mustard seeds splutter.
9. Add ingh and curry leaves to it. Add cut tomatoes, fried bitter gourd and stir for 1 minute. Mix it well.

10. Add required water, salt, turmeric powder, jaggery  and cook nicely for 2 to 3 minutes.
11. Add puliyogre paste (gojju) and a spoon of rasam powder, mix it well and let it boil for 2 minutes.

12. Put cut coriander leaves and shift "Bitter Gourd Curry " to a serving bowl.

          Serve with the main dish you have prepared

Note :

 Do not use the fried oil to the curry. (It taste bitter and fried oil is not good for health). Soaking bitter gourd pieces in salt water, helps to reduce the bitterness in the vegetable. Adding more or less jaggery is optional. Adding tomatoes also an optional. You can add cut onions.  (Optional).  You can use MTR or Mayyas  puliyogre gojju.
Time : 20 minutes.
Serves : 4 to 5 

 Recipe for making  Puliyogre gojju : 

 Soak handful size tamarind in hot water. Squeeze out the pulp after 5 minutes. Add 4 to 5 table spoons of jaggery and required (1 handful) salt and let this mixture boil nicely till it get thick. Stir in between and be careful when you stay near by. (It splashes all over) . Do it on medium flame. Add a tea spoon of oil while boiling. Add 2 to 3 table spoons of rasam powder to it and mix it well. Roast 2 table spoons of sesame seeds, powder it and then add it to the tamarind mixture. Add little ingh  and turmeric powder and stir nicely till it thickens. Remove from the fire and store it when it is cooled. You can use this gojju for  mixing puliyougre, Awalakki (beaten rice) preparation and even while preparing Semiya (vermicelli ).  It taste very nice.