Karela besan curry/Kakara kaya chenagapindi koor

Ingredients

• 250 gms karela (bitter gourd)
• 2 large onions (sliced finely)
• 5 to 6 garlic pods mashed
• few curry leaves
• 2 to 3 green chillies chopped
• 1/2 cup besan (gram flour)
• 2 table spoons of oil
• 1 tea spoon red chilli powder
• 1 tea spoon dhaniya powder
• 1/4 tea spoon haldi
• 1 tea spoon each rai, jeera and urad dal
• 1 tea spoon salt (as per taste)

Method

Wash, drain and scrape the rough skin of the bitter gourd (scraping is optional). Chop to small pieces.  Add 1/2 tea spoon salt, mix and leave it aside for 10 mins.  Add a cup of water. Squeeze and remove the water.  This reduces the bitterness.

Heat oil in a pan.  Add rai, jeera and urad.  When rai starts spluttering add finely sliced onions and green chillies.  Fry until the onions turn pink.  Now add mashed garlic pods, curry leaves and mix well.  Add the chopped karela pieces, red chilli powder, haldi powder, dhaniya powder and salt to taste.  

Close the lid and cook in a medium flame for 10 to 15 mins.  Stir occasionally.   Cook until the karela pieces are properly done. 

Now add 1/2 cup of besan to it.   Mix well and fry for few more mins.  until the besan is cooked.  You can feel a nice aroma of the curry. 

Switch off the flame and take the curry into a bowl and garnish with fresh coriander leaves.

Karela besan curry/Kakara kaya chenagapindi koora  is ready..............serve the steamed rice, Rotis or Chapatis...........try once............you will like it.....

by Mrs Uma ramana

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