How to make Kaipekke Kari - Delicious sweet and sour karela.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bitter gourd (karela) (करेला), Refined flour (maida) (मैदा)
Cuisine : Karnataka
Course : Main Course Vegetarian
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Kaipekke Kari Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
You can also find more Main Course Vegetarian recipes like Paneer Kesari, Valacha Bhirda, Aloo Angoor, Alleppey Vegetable Curry.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Kaipekke Kari Recipe
Bitter gourd (karela) 4 medium
Refined flour (maida) 1 tablespoon
Salt to taste
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Garlic crushed 3-4 cloves
Onions chopped 2 medium
Green chilli 1
Curry leaves 8-10
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 1/2 teaspoon
Tamarind pulp 2 teaspoon
Jaggery (gur) grated 1 tablespoon
Method
Step 1
Slit the bitter gourds vertically and scrape out the seeds and slice. Mix together refined flour and little salt, apply this mixture to the bitter gourds and set aside for half an hour. Wash them and drain well.
Step 2
Heat oil in a non stick pan and add mustard seeds. As they splutter add garlic and sauté for a minute. Add onions and sauté until they turn golden brown.
Step 3
Add red chilli powder, turmeric powder and coriander powder and mix well. Add bitter gourds and sauté for two minutes.
Step 4
Stir in tamarind pulp, jaggery water and salt. Cover and cook for twelve to fifteen minutes or until the bitter gourds are tender. Serve hot.
