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Main Course

Bittergourd Kayirasa

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 nos Bittergourd medium size, Paavakka
Salt, to taste
Jaggery A small piece (Sharkkara)
11/2 tsp Tamarind juice (Puli)
For seasoning
3 tsp Oil
1 tsp Mustard seeds
1 tsp Black gram (Uzhunnuparippu)
For grinding masala
3 tsp Bengal gram (Kadalaparippu)
3 nos Red chillies (Kollamulaku)
1 tsp Black gram Uzhunnuaprippu
1 tsp Coriander seeds
1 tsp Sesame seeds Ellu
1/2 tsp Asafoetida (Kayam)
1 tsp Oil
1/2 cup Freshly grated coconut

Preparation

Step 1
Cut bittergourd into small pieces. Sprinkle about 1 tsp of salt and set aside for 10 minutes.Then squeeze out all water from bittergourd, so as to get rid of the bitterness.
Step 2
Fry all the masala ingredients in oil.
Step 3
Grind this masala with freshly grated coconut.
Step 4
Warm the oil in a pan.
Step 5
Add mustard seeds and black gram dal. When seeds allow to crackle, add bittergourd pieces.
Step 6
Keep frying on a low heat for about 8-10 minutes.
Step 7
Add the ground masala to the bittergourd curry.
Step 8
Add salt, jaggery, tamarind and water. Bring to a gentle boil and cook for another 5 minutes.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Bittergourd Kayirasa

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 nos Bittergourd medium size, Paavakka
Salt, to taste
Jaggery A small piece (Sharkkara)
11/2 tsp Tamarind juice (Puli)
For seasoning
3 tsp Oil
1 tsp Mustard seeds
1 tsp Black gram (Uzhunnuparippu)
For grinding masala
3 tsp Bengal gram (Kadalaparippu)
3 nos Red chillies (Kollamulaku)
1 tsp Black gram Uzhunnuaprippu
1 tsp Coriander seeds
1 tsp Sesame seeds Ellu
1/2 tsp Asafoetida (Kayam)
1 tsp Oil
1/2 cup Freshly grated coconut

Preparation

Step 1
Cut bittergourd into small pieces. Sprinkle about 1 tsp of salt and set aside for 10 minutes.Then squeeze out all water from bittergourd, so as to get rid of the bitterness.
Step 2
Fry all the masala ingredients in oil.
Step 3
Grind this masala with freshly grated coconut.
Step 4
Warm the oil in a pan.
Step 5
Add mustard seeds and black gram dal. When seeds allow to crackle, add bittergourd pieces.
Step 6
Keep frying on a low heat for about 8-10 minutes.
Step 7
Add the ground masala to the bittergourd curry.
Step 8
Add salt, jaggery, tamarind and water. Bring to a gentle boil and cook for another 5 minutes.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.