www.gruhinii.com, Karela Fry (Kakarakaya vepudu)Palli podi karam koora, kakarakaya karam koora, Karele ki sabji, Kakarakaya fry, Kakarakaya koora with palli podi , bitter gourd fry, how to prepare karela fry, bitter gourd fry with ground nuts and chanadal powder,Karela Fry (Kakarakaya vepudu) recipe by Mrs uma ramana,
250 gms bitter gourd
2 green chillies
1/2 cup tamarind water (half lemon size tamarind soaked in warm water and squeezed)
1/2 tea spoon haldi powder
1 tea spoon each rai, jeera and urad dal
5 to 6 garlic flakes (mashed)
few curry leaves
1 and 1/2 table spoon oil
Salt to taste
Ingredients for Curry powder for
Ingredients for Curry powder:
2 table spoons of ground nuts
2 tea spoons dhaniya (whole)
1 tea spoon jeera
2 table spoons chanadal
4 to 5 red chillies
Heat 2 tea spoons of oil in a pan and fry ground nuts, dhaniya, jeera, chana dal and red chillies to golden color. Let the ingredients cool and grind them to powder and keep aside.
Chopped karela smeared with salt, tamarind water and curry powder
Wash, drain and scrape the rough skin of the bitter gourd (scraping is optional). Add 1/2 tea spoon salt, mix and leave it aside for 10 mins. Add a cup of water. Squeeze and remove the water. This reduces the bitterness.
Chopped Karela boiled in tamarind water
Now boil the karela pieces in tamarind water until the water is completely absorbed. Keep it aside.
Heat 1 table spoon of oil in a pan. Add rai, jeera and urad dal, when rai starts spluttering add curry leaves, chopped green chillies, mashed garlic flakes and onion. Fry until the onions become transparent. Now add the cooked karela pieces. Add haldi and salt to taste (remember that little salt is already added while boiling the pieces) . Mix well and fry in a medium flame until the curry is done. Before switching off the flame add the grounded curry powder, mix well and take the curry into a serving bowl. Garnish with fresh coriander leaves.
Karela Fry (Kakarakaya vepudu) in Andhra style is ready..........serve with steamed rice, rotis or Chapatis.........
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