Bittergourd curry

Translation : Pakarkkai - bittergourd / bitter melon.

In my childhood, the bittergourd we get nowadays were a hybrid and not available in local shops. We were buying a smaller version of them called 'mithi pagal':), those used to be very tiny and not bitter like the ones we get nowadays. Moreover that mithi pagal plant, root, fruits everything can be made into a juice and drank for obesity and diabetes. Then came the longer version and one day we saw them in our Vivekanandan uncle's house and were amazed at that yield. They were gathering them in big baskets and no one was there to buy them as they couldn't find a better way to cook them without that bitterness. Mom showed them a way using more oil and chilly powder and it was so excellent. Yes, my Mom used to make very good fried curries with this bittergourd and call it as pakarkkai varuval along with paruppu kulambu. At that time I have also consumed that but after I started cooking, I could neither take that bitter flavor nor add oil like my mom. So bittergourd became a rare commodity in my kitchen and I prepared it sometime ago and with chapathi for supper and packed it with lentil rice the next day. Anyways everybody liked it and I am just noting it down because of the way I added very minimal oil.

Myth: Bittergourd curry is a big no no in my native , while inviting guests:)

Ingredients:

Bitter gourd - 2 (150 gm)
tomato - 3 (100 gm)
onion - 1
salt - to taste
red chilly powder - 1 tbsp
garam masala powder - 1 tsp
oil - 1 tbsp
fennel - 1/2  tsp

Method:

Finely chop the vegetables. Remove the seeds of bittergourd.
Heat oil in a wok and add fennel. After they get red, add the sliced onion, curry leaves and fry till they wilt. Then put the tomato and cook till they get mushy.
Now add the bittergourd along with salt and other masala powders mentioned above.
Stir well and after a minute sprinkle a handful of water and cook covered till the bittergourd is cooked well.
Switch off.

Serving suggestions:

Serve with roti or any rice.
If you still find the bitterness unacceptable, then try adding a few drops of lemon or tamarind extract.

Thakkali kuruma (Type 2)

Meaning: Thakkali -  tomato, Kuruma - a kind of Indian stew served with rice, breakfast or roti.

Earlier I posted another version for tomato kuruma (type 1) long back and that was quite different from my usual. The kuruma recipe which I am narrating now is a common one in Tirunelveli and its kind of a quickie too. Whenever we got bored of the usual coconut chutney for idly , mom used to make this tomato kuruma. But nowadays idlies are becoming obsolete in most of our houses as we all want to wake up in front of that oats bowl or bread-omelet:) Lunch is the only time to have some rice and writing them and recording is the best way to remember my native kulambu names in these years:) Hubby dear prefers only veggie foods for his lunch box and for me this recipe comes handy only after my sambar:)

Ingredients:

Ripe tomato - 4 (250 gm)
Red onion- 1/2 cup
green chilly - 2
red chilly powder - 1 tbsp
coriander powder - 2 tbsp
ginger garlic paste - 1 tsp
oil - 2 tbsp
fennel - 1 tsp
cinnamon - a small piece
Bay leaves - 2
curry leaf - 1 sprig

To grind:

shredded coconut - 1/2 cup
cumin - 1/2 tsp
fennel - 1 tsp

Method:

Choose country tomato (vine tomato, the juicier ones).
Finely chop the tomatoes and put in a lidded vessel.
Cook the tomato with required salt, 2 cups water, red chilly powder, coriander powder.
After the tomato gets cooked (15 minutes), mash with a ladle.
Heat another wok with a tsp of oil and fry the fennel, bay leaf and cinnamon for 10 seconds. Then add the chopped onion , green chillies, curry leaf till the onion gets golden brown. Then put the ginger garlic paste and stir well. Pour over the cooked tomato. Add the ground masala and bring it to a boil. Switch off.

Tomato kuruma is ready!

Serving suggestions:

Makes 4 cups of Thakkali kuruma.
Serve as a side dish for rice, Idly ,dosai or chapathi.
If served with rice, beans fry, appalam or omelet can be made as side dish.