Ingredients :
- 1 Pandu Kakara Kaya / Riped Bitter Gourd
- 1 small lemon size Tamarind
- 1 big size Onion chopped
- 2 Green Chillies
- 2 sp grated Jaggery
- 1/2 sp Red Chilli powder
- 1 pinch Turmeric powder
- 1 sp Rice Flour
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1/4 sp Methi Seeds
- 1 pinch Hingh
- 1 crocked Red Chilli
- 2 sp Oil
- Curry leaves
Preparation :
- Clean and soak tamarind in water and keep aside.
- Heat oil in a pan add mustard, cumin, methi seeds, red chilli and fry.
- When they splutter add curry leaves, green chillies, chopped onions and fry for 2 to 3 mins.
- Now add bitter gourd pieces and mix well, cover and cook for 5 mins on low flame until the kakarakaya pieces turns a little soft.
- Make three cups of tamarind extract, then add it to popu with enough salt. In the meantime mix rice flour with little water and keep aside.
- Add in turmeric powder, red chilli powder, jaggery, hingh, mix well and continue to cook.
- Next add rice flour water and stir well. Simmer for 5 mins and then turn off the heat. Transfer into a serving bowl.
- Now tasty and spicy kakara pandu pulusu is ready to serve, serve with hot rice and 1sp ghe