31 January 2014

Kaippakka Curry / Not So Bitter - Bitter Gourd Curry for Kids

Bitter Gourd is one vegetable that even adults try to avoid eating. But that's not the case with me. I have enjoyed having bitter gourd, thanks to my Mom. May be it's the way in which she prepared that made it easy for us to have it. Bitter Gourd is an excellent source of vitamins B1, B2, B3, C, magnesium, folic acid, zinc, phosphorus, manganese, dietary fiber and iron. It has double the quantity of beta carotine, calcium and potassium than in broccoli, spinach and banana respectively. I am sure with this recipe kids will never say no to bitter gourd. And there is no squeezing out (the essential nutrients) of bitter gourd to get rid of the bitterness. 

I have missed blogging for sometime now. I was busy doing the next best thing I love doing after food blogging and photography - Interior Designing. :) Just loved renovating and decorating my home. Thought I will begin the New Year with a healthy recipe. Happy New Year to all ! Hope this year brings in peace and happiness in everyone's life. Cheers !!

Kaippakka Curry / Not So Bitter - Bitter Gourd Curry for Kids
(Printable Recipe)


Bitter Gourd - 200g ( 1 medium size)
Water- 2 3/4 cup + 1 cup
Tamarind - size of a lime
Green chilly- 2
Salt - 2 tsp
Jaggery - 1 small cube
Grated Coconut - 1 cup
Turmeric Powder - 1/4 tsp
Cumin - 1 tsp
Coconut Oil - 1 1/2 tbsp
Mustard - 1 tsp
Dried red chilly- 2
Curry leaves - 2 sprigs
Fenugreek Powder - 1/4 tsp

Wash, remove the seeds and cut the bitter gourd into 1 1/2 inch long thin slices( 1/2 inch wide).
Soak tamarind in 2 3/4 cups warm water for 2- 3 minutes.
Mash the tamarind in water with your hands and remove seeds if any.
Strain and pour this tamarind water into a medium wok and switch on the flame to low.
Add in the bitter gourd.
Add in the green chilly, jaggery and salt. Let cook on low flame till the water dries up.
Meanwhile grind the coconut slightly coarse along with cumin and turmeric adding in enough water.
Pour the ground coconut mixture into the cooked bitter gourd. Add in the remaining water depending on the consistency you want.
Let it cook to almost a boil. Remove from flame.
Heat oil in a small pan. Tip in the mustard and let it splutter.
Add the dried red chilly and then the curry leaves.
Pour this seasoning into the curry.
Add in the fenugreek powder and stir well.
Serve hot with rice.

1. Increase the number of chillies depending on tolerance level
2. Fenugreek powder should be put only after switching off the flame to give that nice aroma.


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