Wednesday, December 2, 2009

Kakarakaya Pachadi / Bitter Gourd Chutney



Ingredients :-

Bitter gourds : 2 medium size
Onions : 2
Tomatoes : 2
Green chillies : 6
Garlic : 3 pods (1+1+1)
Salt : 1/4 tspn + 1/2tspn
Sugar : 1 tspn
Coriander seeds : 2tspns
Sesemam seeds : 1/2tspn
Coconut : 1 Tbspn
Tamarind : black berry size
Coriander leaves : 5 sprigs
Oil : 4 tspns (2+2)

Ingredients For Tempering :-

Oil : 1 tspn
Dry red chillies : 2
Cumin seeds : 1/4 tspn
Mustard seeds : 1/4 tspn
Asafoetida : 1/8 tspn
Curry leaves : 1 sprig

Preparation :-
  • Chop bitter gourd as fine as possible. Chop onions , tomatoes , green chillies and garlic pods.
  • Heat a pan add 2 tspns of oil and when hot add 1 chopped garlic pod.
  • Next add finely chopped bitter gourd , add 1/4 tspn salt and fry till golden brown . Then add sugar and fry for 5 more minutes and switch off stove.(Dont worry adding sugar doesnt make your chutney sweet it only reduces the bitterness of bitter gourd)
  • Heat another pan and dry fry coriander seeds and sesemam seeds. Once done add green chillies and fry till done . Transfer them into a mixcy container .
  • In same pan add 2 tspns oil and when hot add 1 garlic pod , onions and fry till done .
  • Then add tomatoes and tamarind and fry till mushy . Switch off stove and let this cool.
  • In mixcy container add coconut and 1/2 tspn salt and grind along with the green chilly mixture to a coarse paste .
  • Then to the mixcy container add onion tomato mixture , 1 garlic pod and coriander leaves and grind to a chutney consistency without adding water.
  • Transfer the grinded chutney to a serving bowl and to this add fried bitter gourd and mix well.
  • Make tempering by adding a teaspoon oil and when hot add dry red chillies , cumin and mustard seeds . Then add asafoetida and curry leaves. Switch off stove and pour this tempering on chutney and mix well .
  • Serve this with hot rice and ghee.

5 Comments:

  1. Anonymous said...
    hi preethi
    i m satvika newly married and new to US ...obviously new cooking by own...firstly i want 2 congratulate u for a nice blog...gud recipes...especially for a pakka andra style..i hav tried few recipes it came out very gud...but for brinjal recipes i finding difficult in compelete cook of brinjal and smell...my fav veg is brinjal but after coming here it has changed bcoz of its smell n d way of taste compared 2 indian brinjals..can u suggest me something for making comple cookingi mean purthiga udakatam ledu.......
    MY WORLD OF RECIPES said...
    Hi Satvika , brinjal is one of my favourite veggie and i too faced this problem of uncooked brinjal and it is because of its type. The only solution i found is to pick small and tender brinjals with green stem and i will cook with in first 2 -3 days itself . If u cook after 5 days after u bring ur veggies then it is a big tough task to cook brinjal. So cook brinjals as soon as u get thats the only solution . Normally i will go to groceries for every 2 weeks . So if i cook within first 2 -3 days again its turn will come after 15 days only. Hope my tip helps u.

    cheers,
    preethi
    Swaroopa Medikonda said...
    http://swarurkkitchen.blogspot.com/
    Aarthi said...
    hi preeti
    i tried out bitter gour chutney.. it came out very well. Thnq so much..
    RushelDsouza said...
    Hello Preethi,
    You have a lovely website.
    The way you explain the recipes step by step is wonderful.
    I just love your blog and inspires me to cook.
    I'm loving it :)
    Wish u a long journey.

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