Ingredients
1 karela / bittergourd / hagalkaayi
2 finely chopped onions
6 tsp oil
1 tsp mustard
1 slit green chilli
Curry leaves
3 tbsp grated fresh coconut
1 tsp tamarind paste
Jaggery to taste
Palyada pudi / curry powder to taste
Oil to deep fry karela
Procedure
Wash karela, cut the ends and cut it lengthwise into four pieces, cut again into thin slices
Add 1 tsp salt to the cut karela pieces, mix well and keep aside for 1 hour
After one-hour squeeze water from the karela pieces and deep fry until they turn crisp and brown in colour
Heat oil in a pan, add mustard. Once it starts crackling, add curry leaves, slit green chillies and fry for a minute
Add chopped onions and saute until they turn translucent
Now add fried karela pieces, grated coconut, tamarind paste, salt to taste and powdered jaggery according to your taste
Add curry powder according to your taste
Cook for 5 to 10 mins and mix well till all the ingredients are combined well
Turn off the flame and serve hot with rice and rasam.
To make palyada pudi / Curry powder You need :
Ingredients: 1 cup coriander seeds/ daniya 1/4 cup cumin seeds/jeera 1/2 cup chana dal / Bengal gram dal 1/4 cup urad dal / black gram lentil 1 tsp asafoetida / hing powder 15 byadgi red chillies Procedure Dry roast all the ingredients. Let it cool. Grind them into fine powder and store in an airtight jar.
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