Kakara kaya bellam kura or Bitter melon sweet curry is a spicy, sweet and little tangy to taste. It is an amazingly delicious curry. It is a side dish for rice, chapati or pulka. Bitter melon is good for people with diabetes. It controls blood sugar levels.
Ingredients
2 medium size Bitter melons/Kakara kaya/Karela/Kovakkai
2-3 tbsp jaggery
Use a tiny pinch of stevia instead of jaggery as a diabetic option.
1 tsp tamarind paste
1/4 tsp turmeric powder
1 tsp besan or rice flour
Pink Himalayan salt
For tempering
2 tbsp oil
2 tsp chana dal
2 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chilies
a pinch of hing/asafoetida
few curry leaves
2 medium size Bitter melons/Kakara kaya/Karela/Kovakkai
2-3 tbsp jaggery
Use a tiny pinch of stevia instead of jaggery as a diabetic option.
1 tsp tamarind paste
1/4 tsp turmeric powder
1 tsp besan or rice flour
Pink Himalayan salt
For tempering
2 tbsp oil
2 tsp chana dal
2 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chilies
a pinch of hing/asafoetida
few curry leaves
Preparation
Wash and cut better melon into round pieces. If you want to get rid of some bitterness from kakara kaya, you may soak them in water with a little salt for about 5 minutes. Then squeeze them out from water. But by doing this you will be losing some medicinal values from them. So it is better to eat karela with the bitterness.
Wash and cut better melon into round pieces. If you want to get rid of some bitterness from kakara kaya, you may soak them in water with a little salt for about 5 minutes. Then squeeze them out from water. But by doing this you will be losing some medicinal values from them. So it is better to eat karela with the bitterness.
Procedure
Take 2 tbsp of oil in a thick bottom pan, and heat it up on medium flame. When the oil is hot, add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the dals are slightly changing color add red chilies by cutting into small pieces, hing and curry leaves. When the red chilis are about to change color, quickly add kakara kaya. Stir it well so that the oil and seasoning will be coated with all the pieces. Add salt and turmeric and stir it again. Add 2 tbsp of water and cook them on low medium flame by covering with a lid for 3-5 minutes.
Then add jaggery and tamarind paste. Stir it again and continue cooking for 3-5 minutes until the bitter gourd is cooked.
For Diabetic cooking, do not use jaggery or sugar. Use a little bit of stevia with a tooth pick. Just a little bit of stevia goes a long way. It is many times sweeter than jaggery and sugar.
When the Kakara kaya is completely cooked, sprinkle besan or rice flour and mix it well to remove some moisture. Turn off the stove and serve it with rice or chapati.
For a diabetic option, serve it with chapati or pulka.
Take 2 tbsp of oil in a thick bottom pan, and heat it up on medium flame. When the oil is hot, add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the dals are slightly changing color add red chilies by cutting into small pieces, hing and curry leaves. When the red chilis are about to change color, quickly add kakara kaya. Stir it well so that the oil and seasoning will be coated with all the pieces. Add salt and turmeric and stir it again. Add 2 tbsp of water and cook them on low medium flame by covering with a lid for 3-5 minutes.
Then add jaggery and tamarind paste. Stir it again and continue cooking for 3-5 minutes until the bitter gourd is cooked.
For Diabetic cooking, do not use jaggery or sugar. Use a little bit of stevia with a tooth pick. Just a little bit of stevia goes a long way. It is many times sweeter than jaggery and sugar.
When the Kakara kaya is completely cooked, sprinkle besan or rice flour and mix it well to remove some moisture. Turn off the stove and serve it with rice or chapati.
For a diabetic option, serve it with chapati or pulka.
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