Thursday, August 26, 2010

Kakarakaya Ulli karam Curry (Bittergourd )

  • Bittergourd-3
  • Onion-1
  • RedChillipowder-1/2tbsp
  • Turmeric-a pinch
  • Salt to taste
  • Sugar/Jaggery-little for sweetness(Optional)
  • Jeera/Cumin seeds-1/2tsp
  • Oil-2tbsp
  • Kothimeer Leaves-few handful
Cooking Process:
  • Take Bittergourd and peel off the outer skin; Cut in to small circles /semicircles or pieces as u like it.
  • Take a bowl and add little salt and Turmeric powder and have pieces in to it.
  • Keep it aside for whole night or for 2hrs before cooking.
  • Cut the onion in to small pieces and keep it aside.
  • Take a pan or kadai and heat it with oil.
  • Remove the kakarakaya pieces from the bowl and squeeze all the water from it.
  • Place the pieces in to the pan and fry it under a low flame and keep turning the pieces in the middle of the cook allow to fry till the pieces turn into golden color.
  • Meanwhile take a MixyJar/Mortar ,add Onion pieces,salt,Red chilli powder ,Jeera,Sugar/Jaggery and turn the jar to form a smooth paste.
  • Add this paste to the Fried Bittergourd pieces and mix up well and cook it for 2mins under a low flame.
  • Garnish with Kothimeer leaves and Serve it with Plain rice.

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