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

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.