Beerakaya Masala Curry Recipe in Telugu by Siri@siriplaza.com

Ingredients

• 0.5 kg Bitter Gourd (washed, cut into four lengthwise slits leaving a hinge)
• 1 cup Onion (roughly chopped)
• 3 piece Tomato (chopped)
• 2 piece Dried Red Chili (whole)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 tsp Ginger Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 piece Tamarind (small piece, pulp extracted)
• to taste Salt
• 1 cup Peanuts (roasted)
• 0.5 cup Sesame Seeds (roasted)
• 1 tsp Garam Masala
• 1 tsp Coriander Powder
• 2 cup Vegetable Oil (for deep frying and tempering)
• 1 glass Water (approximately 250 ml, adjust as needed)

Instructions

1. Roast nuts

   Heat a small pan over medium heat, add 1 cup peanuts and 0.5 cup sesame seeds, fry until golden and fragrant, then set aside.

   Time: PT5M

   Temperature: medium heat

2. Make masala paste

   In a blender, combine the roasted peanuts, roasted sesame seeds, 1 small piece tamarind, salt to taste, 2 dried red chilies, 3 chopped tomatoes, 1 tsp garam masala, 1 tsp coriander powder, and a splash of water; blend to a smooth paste.

   Time: PT5M

3. Slice bitter gourd

   Wash 0.5 kg bitter gourd and cut each fruit into four lengthwise slits, stopping short of cutting through completely so the pieces stay attached at the base.

   Time: PT5M

4. Prep onions

   Roughly chop onion to make about 1 cup of pieces.

   Time: PT2M

5. Temper spices

   In the large pan, add 2 cups oil and heat. Add 2 dried red chilies, 0.5 tsp cumin seeds, and 0.5 tsp mustard seeds; fry until they sizzle.

   Time: PT1M

   Temperature: medium-high heat

6. Fry onions

   Add the onion pieces to the pan and fry until golden brown, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

7. Add aromatics

   Stir in 1 tsp ginger garlic paste and 0.5 tsp turmeric powder; sauté for about 1 minute until the raw smell disappears.

   Time: PT1M

   Temperature: medium heat

8. Cook bitter gourd

   Add the slit‑cut bitter gourd pieces, mix gently, cover the pan with a lid and simmer for 10 minutes until the pieces are partially softened.

   Time: PT10M

   Temperature: medium heat

9. Add masala paste

   Pour the prepared masala paste over the bitter gourd, stir to coat evenly, cover and simmer for 5 minutes.

   Time: PT5M

   Temperature: medium heat

10. Add water and finish

    Add one glass (≈250 ml) of water, stir, re‑cover and simmer for 2 minutes until the gravy reaches the desired consistency.

    Time: PT2M

    Temperature: medium heat

11. Finish and serve

    Turn off the heat, transfer the bitter gourd masala curry to a serving bowl and serve hot with rice, roti or biryani. Garnish with fresh coriander if desired.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

15 g

Fat

15 g

Fiber

4 g