Sri Lankan Forest Bittergourd Curry

Name: Sri Lankan Forest Bittergourd Curry
Total time: 3600 s
Yield: 500ml
Cuisine: Indian
Ingredients: For Srilankan Curry Powder-; 1 tbsp Coriander Seeds; 2 tsp Cumin Seeds; 2 tsp Black Peppercorns; 2 tsp Split Pigeon Peas/Toordal; 1/2 tsp Mustard Seeds; 1/2 tsp Aniseeds; 10 Cloves; 4 Green Cardamom Pods; To Marinate-; 200 g Forest Bittergourd/Spiky Gourd/Kantola/Thumbs Karavilla; 2 tsp Red Chilli Powder; 1/2 tsp Turmeric Powder; 1/4 tsp Asafoetida Powder/Hing; 1 tbsp Sri Lankan Curry Powder; 2 tsp Salt; 2 tbsp Coconut Oil; 3/4 tsp Mustard; 1 inch Cinnamon; 1 Cardamom Pods; 2 Cloves; few Curry Leaves; 1 Medium Sized Tomato(Finely Chopped); 1 tbsp Tamarind(Soak in 1/2 cup hot water & extract the pulp); 1/2 tsp Jaggery; 1 cup Thick Coconut Milk; 1 tsp Kewra water/Pandan Leaves Water

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

Forest Bittergourds or Spiky Gourds or Kantola are offered to Lord Jagannath in Puri. This exotic vegetable is known as Thumba Karavilla in Sinhalese language. These Bittergourds are not bitter. They absorb all the spices very well and turn succulent & delicious.

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

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Ingredients

60 mins

500ml

ForSrilankan Curry Powder-
1 tbspCoriander Seeds
2 tspCumin Seeds
2 tspBlack Peppercorns
2 tspSplit Pigeon Peas/Toordal
1/2 tspMustard Seeds
1/2 tspAniseeds
10Cloves
4Green Cardamom Pods
ToMarinate-
200 gForest Bittergourd/Spiky Gourd/Kantola/Thumbs Karavilla
2 tspRed Chilli Powder
1/2 tspTurmeric Powder
1/4 tspAsafoetida Powder/Hing
1 tbspSri Lankan Curry Powder
2 tspSalt
ToSeason
2 tbspCoconut Oil
3/4 tspMustard
1 inchCinnamon
1Cardamom Pods
2Cloves
fewCurry Leaves
1Medium Sized Tomato(Finely Chopped)
1 tbspTamarind(Soak in 1/2 cup hot water & extract the pulp)
1/2 tspJaggery
1 cupThick Coconut Milk
1 tspKewra water/Pandan Leaves Water

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Steps

60 mins

1

Dry roast all the ingredients mentioned under the head "Sri Lankan Curry Powder".
2

Grind into a fine powder.
3

Chop the Forest Bittergourds. No need to peel the skin or deseed.
4

Add all the spice powders mentioned under the head "To marinate".
5

Coat the bittergourds with the spices. Allow it to marinate for 30 mins.
6

Heat oil. Add in mustard seeds. Once they crackle, add cinnamon, cardamom, cloves & curry leaves. Saute
7

Put in chopped tomato & marinated Forest Bitter gourds.
8

Saute on high flame to 3 mins.
9

Add a few tsp water. Cover & cook for 5 mins on low flame.
10

Pour in tamarind pulp & coconut milk. Add jaggery.
11

Cook covered on medium flame for 10 mins.
12

Uncover. Mix in the Kewra water.
13

Offer Sri Lankan Thumba Karavilla Curry to Lord Sri Krishna along with Steamed Rice.