Kaipakka Mulakittath | Malabar Pickled Bittergourd
Servings 4
Ingredients
- 250 gm bitter-gourd (kaipakka/ pavakka)
- 1 tbsp coconut oil
- A fat pinch of asafoetida (hing)
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 inch garlic minced
- 1 sprig curry leaves minced
- 10-15 shallots peeled and chopped
- 4 green chillies minced
- 3/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp Kashmiri chilli powder
- 1 tomato large, topped
Instructions
- Wash the bittergourd well. Cut into quarters, clean the seeds and chop them into equally sized small pieces. Set aside.
- In a mortar and pestle, slightly crush the mustard and fenugreek seeds.
- In a earthen pot (chatti), heat oil. Add the asafoetida, crushed seeds and allow to crackle.
- Fry the ginger for a little while.
- Add the curry leaves, shallots and green chillies and saute till wilted.
- Add the spice powders and saute for a couple of minutes.
- Add the chopped bittergourd and toss well. Sprinkle in some salt. Cook for a few minutes.
- Add the tomato and toss. Cook on low flame, till the tomato is mashed and the gourd looks done. Add water if necessary, to avoid sticking.
- Serve hot with rice or store leftovers in airtight container for one week.
Notes
The gourd won't change its color too much. Once the masala is well done and the gourd looks a little soft, you can switch off.