Kakarakaya Vepudu

Ingredients

• - 300g bitter gourd
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - 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 to reduce bitterness.
2. Heat oil: Heat 3 tbsp oil in a wide pan — bitter gourd needs more oil.
3. Fry bitter gourd: Add rinsed bitter gourd and fry on medium heat 8-10 minutes until golden and crispy.
4. Make tempering: Push to the side. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 sliced garlic cloves.
6. Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.
7. Add spice powders: Add 1 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.
8. Add jaggery: Add 1 tsp jaggery to balance the bitterness. Toss well.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Kakarakaya vepudu has a pleasant balanced bitter flavour. Serve with steamed rice and dal.