Kakarakaya Pulusu

Method

1. 1

   Prepare bitter gourd: Wash 2-3 kakarakaya (bitter gourds). Halve, remove seeds and cut into thin half-rounds. Rub with salt and leave 15 minutes. Rinse well.

2. 2

   Fry bitter gourd: Heat 2 tbsp oil. Fry the rinsed bitter gourd on medium heat 6-8 minutes until golden. This reduces bitterness significantly.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Make base: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 4 garlic cloves, 2 dried red chillies and curry leaves.

5. 5

   Add shallots and tomatoes: Add 8 sliced shallots. Fry 6 minutes. Add 2 chopped tomatoes and cook 6 minutes.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add tamarind water and bitter gourd: Pour tamarind water. Add fried bitter gourd and salt. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 10 minutes.

9. 9

   Add jaggery: Add 1 tsp jaggery. The jaggery-tamarind-bitter combination is the characteristic Andhra balance.

10. 10

    Serve: Adjust salt. Kakarakaya pulusu has a balanced bitter-tangy flavour. Serve with steamed rice.