Bitter Gourd Curry With Ginger Garlic Paste / Kakarakaya Allam Vellulli Kura

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Bitter Gourd Curry With Ginger Garlic Paste / Kakarakaya Allam Vellulli Kura

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 2

Ingredients

  • 1/4 kg Kakarakayalu / Karelas
  • 1 Onion Chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Coriander Powder
  • 1/2 sp Red Chilli Powder
  • 1 sp Ginger Garlic Paste
  • 1 sp Sugar
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli Crocked
  • Curry Leaves
  • 2 sp Oil

Instructions

  1. Wash peel karelas and cut into round pieces.
  2. Cook bitter gourd pieces along with salt & turmeric powder, don't boil too much and then drain.
  3. Heat oil in a pan add popu ingredients and fry, when they splutter add curry leaves, onions and fry.
  4. Once the onions are tender add ginger garlic paste and fry for a min.
  5. Now add cooked bitter gourd, red chilli, coriander powder and fry on low flame.
  6. Lastly add sugar & fry for 30 secs then turn off the flame.
  7. Kakarakaya allam vellulli kura is ready to serve. Serve with white rice.
http://www.sivaniskitchen.com/2012/03/bitter-gourd-curry-with-ginger-garlic.html

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