Kakarakai Karam [Bitter Gourd Powder]

Ingredients:

2 pounds Bitter Gourd (peeled and cut into pieces)

250 grams Dry Red Chillies (or, according to your taste)

1 cup shredded coconut

1 cup Coriander seeds

½ cup Jaggery

½ cup Chana Dal

¼ cup Urad Dal

¼ cup Sesame Seeds (optional)

4 tbsp Cumin Seeds

Tamarind - Medium lemon size

6-10 Garlic cloves (optional)

Bunch of Curry Leaves (optional)

Oil - 10 tbsp or more

Roasting Process:

Dry roast the ingredients in the following order and place it on a plate

• Chana dal

• Urad dal

• Coriander Seeds

• Cumin Seeds

• Sesame Seeds

• Curry leaves, tamarind & Cloves

• Dry Red Chillies

• Shredded Coconut

Bitter Gourd Method:

Method 1: Using Ninja Foodi

• Place the thinly chopped bitter gourd pieces into the pot, add 4 tbsp oil and bake it for 15 minutes at 350 F

• Takeout the 60% of the backed bitter gourd pieces into the plate and air fry the remaining 40% of the pieces for 10 minutes

Method 2: Instant Pot

• Steam cook the bitter gourd until 75% cooked

• Drain any excess water and air dry it until the moisture goes out

• Deep fry 40% of the pieces

Method 3: Boil

• Boil the bitter gourd until 75% cooked

• Drain the water and air dry it until the moisture goes out

• Deep fry 40% of the pieces

Grinding Process:

Grind the ingredients in the following order

• Chana dal, urad dal, sesame seeds, coriander seeds, cumin seeds make them into a fine powder

• Add roasted coconut and grind it coarsely

• Add dry red chilies, tamarind and grind it coarsely

• Add air-fried / deep-fried bitter gourd pieces (40%), curry leaves, and garlic, grind it coarsely

• Add the required amount of salt to the mixture

Preparation:

In a deep pan, add oil and once the oil is hot enough, place the remaining 60% of the bitter gourd pieces, jaggery, and cook it for 5 - 8 minutes

Add the ground mixture to it and mix it until it evenly incorporates

Serve it with hot rice and clarified butter