Tuesday, February 22, 2011

Kakarakaya Vepudu (Bittergourd Fry)

Bittergourd - Wash, peel and slice ¼ kg Bittergourd into thin rounds. Add 2 cups of Water, 1½ tbsp of Tamarind Paste, Big pinch of Turmeric and Salt to the bittergourd rounds and cook for 15 mts or till the bitter gourds are ¾th cooked. Drain any left over water and keep aside.

Masala Powder - Dry roast and grind 1 tsp of Coriander Seeds, ½ tsp of Fennel Seeds and 2 dry Red Chillies into coarse powder.

Fry - Heat 1½ tbsp of Oil in a pan, add ½ tsp of Mustard Seeds and let them splutter. Add 4 Curry Leaves, a pinch of Asafoetida and stir fry for a few seconds. Add the thinly sliced 2 medium Onions and fry for 6-7 minutes till they turn brown. Add the masala powder and 1-2 tsp of Jaggery Powder and combine well. Add the cooked bitter gourds and stir fry. Constantly stir fry on medium heat ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 15-18 minutes.

Adjust salt and serve hot with rice.

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