KAKARAKAYA FRY

INGREDIENTS

Kakarakaya 1/2 kg

Turmeric powder – 1/4 tsp

Red chilli powder- 1 1/2 tsp

Salt to taste

TALIMPU

Oil – 3 to 4 tbsp

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 6

Mashed garlic cloves – 4

Curry leaves – few

METHOD

  1. Peel the bitter gourds. Nip the ends.
  2. Cut into thin round slices and remove the seeds and pith.
  3. Heat oil in a wide pan and add all the talimpu ingredients one by one and let them fry for 30 seconds.
  4. Add bitter gourd pieces, turmeric and salt. Mix well.
  5. Cook on medium flame until bitter gourd pieces are roasted well.
  6. Keep stirring in between to prevent browning.
  7. Lastly add red chilli powder and fry for one more minute.
  8. To make the bitter gourd pieces crisp while cooking, use a bit more oil.
  9. Serve with rice and ghee.

DONDAKAYA FRY

INGREDIENTS

Dondakayalu – 1/2 kg

Onions – 2 medium size chopped

Green chillies – 3 (slit)

Turmeric powder – 1 /8 tsp

Red chilli powder – 1 1/2 tsp

Salt to taste

TALIMPU

Oil – 4 tbsp

Urad dal – 1 tsp

Cumin seeds – 1 tsp

Broken red chilli pieces – 4

Garlic – 4 pods mashed

Curry leaves – 1 spring

METHOD

  1. Wash dondakayalu and drain them. Let them dry completely.
  2. Chop off the ends and then slice them into circles. Cook dondakayalu in microvave on high power for 15 minutes. This reduces cooking time or else you can directly put in talimpu.
  3. Heat oil in a frying pan and add urad dal. Allow the dal to cook till it turns into light golden brown. Add cumin seeds, broken red chillies, mashed garlic and curry leaves.
  4. Add cooked or uncooked dondakayalu., salt and turmeric powder. Mix well, fry for 5 minutes.
  5. Then add chopped onions and fry on medium flame till the dondakayalu turn into dark brown.
  6. Make sure not to burn the dondakayalu. Lastly, add red chilli powder and fry for another 2 to 3 minutes.
  7. Serve with rice and ghee.