Kakarakaya Sweet Masala Curry

This super simple Andhra speciality is a regular in our meals.So I tried  the Bittergourd curry without Bitterness.So friends you also try and surprise the taste .

Ingredients:

• Bittergourd/Kakarakaya (large) -3 nos
• Onion (Sliced lengthwise)-2 no
• Garam Masala-a pinch
• Green chili (minced)-1 no
• Bengalgram-1tsp
• Split blackgram-1/2tsp
• Dry red chili-1 no
• Mustard-1/4
• Cumin-1/4
• Asafoetida-1/4
• Curryleaves-6
• Salt to taste
• Jaggery/sugar (added for sweetness )-to taste
• Dalchina/Cinnamon-1 stick
• Elachi-1 pod
• Lavangam/Clove-1 no
• Haldi-1/2tsp
• Cilantro to garnish
• Water-2cups
• Red chili powder-1tsp

Cooking Method:

• Wash the Bittergourd/Kakarakaya and scrap the edges.
• Chop the top and bottom portion ,then cut the remaining  in to thin circular rounds.
• Heat water with turmeric,bring it to a rolling boil,add the bittergourd pieces and let it boil for 4 to 5 mins.
• Switch off and drain all the water.
• Keep the kakarakaya pieces aside.
• Now heat oil in a frying pan and add onions,minced green chilies and fry till translucent.
• Take it into a bowl and keep a side.
• Now in the same frying pan add little oil for tempering in this order..........First goes the mustard ,and bengalgram,then the split blackgram,dry red chilli,cuminseeds and curryleaves and sprinkle the Asafoetida.
• Take a mixyjar/Mortar ,add fried onions,minced greenchillies from bowl which was kept aside.
• Add garammasala,Clove,cinnamon,elachi,Jaggery/Sugar and make it to a coarse/fine paste.
• Now ad the cooked bittergourd pieces to the tempering by adding little Turmeric ,red chilipowder and salt.,add the grinded paste also.
• Keep frying over low medium flame for next 15 minutes until it looks slightly crispy with oil separating.
• When done switch off and garnish with Cilantro.
• Serve hot as a side for rice.

Tip:

• To remove the bitterness of bittergourd add little salt and Turmeric in abowl overnight.
• Press the water from pieces and proceed to Cook curry.