kakarakaya curry

Ingredients

1. Kakara Kaya (Bitter gourd) – 300 gms
2. Onion – 3 Nos. big size
3. Ginger – 1 small piece (1 inch)
4. Garlic – 4 cloves
5. Gasa gasalu ( Poppy seeds) – 1 tea spoon
6. Jeela Karra (Cumin seeds) – 1 tea spoon
7. Daniyalu (Coriander seeds)– 1 tea spoon
8. Lavangalu (Cloves) – 3 Nos
9. Dalchina chekka (Cinnamon stick) – small piece
10. Yalikalu (elaichi) – 2 nos
11. Shajeera – 1/2 tea spoon
12. Turmeric Powder – ½ tea spoon
13. Chili powder – 1 tea spoon
14. Kari vepaku (curry leaves) – few
15. Oil – 3 table spoonsPreparation
    • Wash kakara kayalu(Bitter gourd) and Peel off little skin surface. Partially slit whole bitter gourd and take out seeds.
    • Grind Ginger, Garlic, Gasa gasalu (Poppy seeds) , Jeela karra (Cumin seeds), Daniyalu (Coriander seeds), Cloves, elaichi, shajeera as fine paste in mixer/grinder and keep aside.
    • Grind onions also as fine paste and mix above paste together.
    • Mix Chilie powder, turmeric powder and salt to the paste.
    • Heat 1 table spoon of oil in a pan and fry Kakra kayalu (bitter gourd) in a low flame for 5 minutes. Take out and let it cool down.
    • Heat 1 table spoon of oil in the same pan and fry above masala paste for 5 minutes and let it cool down.
    • Stuff the half of the masala paste in kakara kayalu (bitter gourd). Keep remaining paste for curry.
16. Kothi meera (Coriander leaves) few
17. Salt as needed