Kakarakaya Vepudu

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 to reduce bitterness.

2. 2

   Heat oil: Heat 3 tbsp oil in a wide pan — bitter gourd needs more oil.

3. 3

   Fry bitter gourd: Add rinsed bitter gourd and fry on medium heat 8-10 minutes until golden and crispy.

4. 4

   Make tempering: Push to the side. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 sliced garlic cloves.

6. 6

   Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.

7. 7

   Add spice powders: Add 1 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.

8. 8

   Add jaggery: Add 1 tsp jaggery to balance the bitterness. Toss well.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Kakarakaya vepudu has a pleasant balanced bitter flavour. Serve with steamed rice and dal.