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Karela Honey Kuzhambu
🇮🇳 Indian Vegetarian

Karela Honey Kuzhambu

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Dehradun cooking — Karela Honey Kuzhambu brings a honey touch with a classic kuzhambu finish. About 39 minutes from fridge to table.

Prep 14 min Cook 25 min Serves 6 Medium

Ingredients

  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Jaggery1 tbsp
  • Bitter Gourd250 g, chopped

Optional extras

  • Green Chili1-2, slit
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.

  2. 2

    Heat oil; fry or sear until lightly coloured, then set aside.

  3. 3

    In the same pan, saute aromatics and spices.

  4. 4

    Return the main ingredient; add gravy ingredients.

  5. 5

    Simmer covered until tender.

  6. 6

    Reduce to coat; finish with herbs or cream if using.

  7. 7

    Serve immediately.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

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Watch how it's made

Video: Bitter Gourd Curry | Pagarkai Kara Kuzhambu. · on YouTube