kachchhar

Kachchhar is a traditional Indian dish originating from the state of Gujarat. It is a spicy and tangy vegetable curry, primarily made with bitter gourd (karela) as the main ingredient. The dish is known for its unique flavor profile, which combines the bitterness of the gourd with the heat from spices like red chili powder, turmeric, and coriander powder. Other vegetables such as potatoes, green chilies, and tomatoes are often added to enhance the taste and texture.

The preparation of kachchhar involves soaking the bitter gourd in water for a few hours to reduce its bitterness. After soaking, the gourd is peeled and chopped into small pieces. The other vegetables are also chopped and sautéed in oil until they turn slightly golden. The spices are then added to the mixture and cooked until fragrant. The soaked and drained bitter gourd is added to the spice mixture and cooked until it becomes tender. Finally, the dish is seasoned with salt and garnished with fresh coriander leaves before serving.

Kachchhar is typically served with steamed rice or roti, making it a popular dish in Gujarati cuisine. It is often enjoyed as a side dish or a main course, depending on the meal. The dish's popularity is attributed to its ability to balance the bitterness of the bitter gourd with the warmth of the spices, creating a harmonious and satisfying flavor.