Kakarakaya Kura

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Recipe

Ingredients

250 grams	bitter gourd (kakarakaya)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 cup	chopped onions
1 teaspoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 cup	chopped tomatoes
—	salt to taste
2 tablespoons	chopped coriander leaves

Instructions

1. 1 Wash the bitter gourd thoroughly and cut it into thin slices.
2. 2 Heat oil in a pan over medium heat and add mustard seeds and cumin seeds.
3. 3 Once the seeds splutter, add a pinch of asafoetida.
4. 4 Add chopped onions and sauté until they turn golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for another minute.
6. 6 Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
7. 7 Add the chopped tomatoes and cook until they become soft and mushy.
8. 8 Add the sliced bitter gourd and salt to taste. Mix everything well.
9. 9 Cover and cook on low heat for about 15-20 minutes, stirring occasionally, until the bitter gourd is cooked and tender.
10. 10 Garnish with chopped coriander leaves before serving.