Koorina Kakarkaya
Equipment
- Roasting Pan
- Heavy-based Pan
- Frying Pan
- Skillet
- Kitchen string
- Twine
- Slotted spoon
- Kitchen Paper
- Paper towel
- Bowl
Ingredients
- 1 kg Bitter gourds (8)
- 1 tablespoon Tamarind Extract
- 2 tablespoons Sugar
- 1/4 teaspoon Chilli powder
- 1/4 teaspoon Turmeric ground
- Vegetable oil for shallow frying
- Salt
For the filling
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 Ginger 5-cm / 2-inch piece fresh, peeled and finely chopped
- 8-10 Garlic cloves, chopped
- 4 Green chillies de-seeded and chopped
- 125 g Onion (1 small), chopped
- 125 g Potato (1 medium), cut into dice
- 125 g Carrots (2 medium), cut into dice
- 2 tablespoons Coriander (Cilantro) leaves chopped
- 2 teaspoons Lemon juice
- Salt pinch of
For the sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Fennel seeds
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Fenugreek seeds
- 10-15 Curry leaves
- 150 g Onion (1 medium), chopped
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 teaspoon Coriander ground
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric ground
- 400 g Tomatoes (2-3 medium), pureed
- 2 tablespoons Sugar
Instructions
- Slit the bitter gourds in half lengthways, de-seed, and rub with salt. Place on a tilting tray (roasting pan) and set aside for 30 minutes.
- Bring 500ml / 18fl oz (2 1/4 cups) water to a boil in a large, heavy-based pan, add the tamarind extract, sugar, chilli powder, and turmeric.
- Season with salt, then reduce the heat to medium, add the bitter gourds and cook for about 5 minutes, or until the liquid has almost evaporated and the gourds are tender when pierced with a knife. Drain and set aside.
- To make the filling, heat the oil in a large, heavy-based frying pan (skillet) over medium heat, add the cumin seeds and stir-fry for about 1 minute, or until they start to splutter. Add the ginger, garlic, and green chillies and fry for about 1-2 minutes, or until the garlic is lightly colored. Add the onion and fry for about 2 minutes, or until translucent.
- Add the potato, and carrots and season with salt. Stir-fry for 5 minutes, then remove from the heat and allow to cool.
- When cool, add the chopped coriander and lemon juice and mix well. Divide the mixture into equal portions, stuff a portion in each of the boiled bitter gourds, and secure with kitchen string (twine).
- Heat enough oil for shallow-frying in a large, non¬stick frying pan over medium heat, add the stuffed bitter gourds and shallow-fry for 3 minutes, or until lightly colored and crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- To make the sauce, heat the oil in a large, heavy-based pan over medium heat, add the fennel, mustard, and fenugreek seeds, and stir-fry for about 1 minute, or until they start to splutter. Add the curry leaves and stir-fry for another minute, or until they stop spluttering.
- Add the onion and fry for about 5 minutes, or until lightly golden, then add the ginger and garlic pastes and stir-fry for a further 1 minute, or until the moisture has evaporated.
- Put the coriander, chilli powder, and turmeric in a small bowl, add 2 tablespoons of water and mix together. Add this mixture to the pan and stir-fry for 1 minute, or until the liquid has evaporated.
- Add the pureed tomatoes and season with salt, then stir-fry for about 5 minutes, or until specks of oil start to appear on the surface.
- Pour 500ml / 18fl oz (2 1/4 cups) water into the pan, then bring to a boil. Reduce the heat to medium-high and simmer for 8-10 minutes, or until reduced by half.
- Add the fried bitter gourds and sugar, and bring to a boil. Reduce the heat to low and simmer for 2-3 minutes, then remove from the heat and adjust the seasoning, if necessary.
Video
Nutrition
Sodium: 807mgCalcium: 530mgVitamin C: 1194mgVitamin A: 29605IUSugar: 93gFiber: 54gPotassium: 5690mgCalories: 888kcalSaturated Fat: 1gFat: 5gProtein: 25gCarbohydrates: 202gIron: 12mg
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