Kakarakaya Pulusu

Ingredients

• - 250g bitter gourd
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

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. 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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Add shallots and tomatoes: Add 8 sliced shallots. Fry 6 minutes. Add 2 chopped tomatoes and cook 6 minutes.
6. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add tamarind water and bitter gourd: Pour tamarind water. Add fried bitter gourd and salt. Bring to a boil.
8. Simmer: Cook on medium heat 10 minutes.
9. Add jaggery: Add 1 tsp jaggery. The jaggery-tamarind-bitter combination is the characteristic Andhra balance.
10. Serve: Adjust salt. Kakarakaya pulusu has a balanced bitter-tangy flavour. Serve with steamed rice.