ingradients:
kakara kaya-1/4 kg cut round peices add 2tsp salt mix together leave 5 mins ,soak and sqeeze
salt-2tsp
onion-1 cut vertical
curry leaves-hand ful
oil-2tbs
tomato-1large cut vertical
tamarind -1big lemon in size or 2tbs pulp
red chilli powder-3tsp
finely chopped corieander-2tsp
method: heat kadai add oil fry kakara kaya add curry leaves,onion and tomato pecies
after 5mins add chillipowder and tamarind pulp
cook well finelly add finely chopped corieander 1tbs ,remove flame
add 1tsp jaggery if desire
serve hot
bitter gourd fry (kakara kaya vepudu)
ingradients:
kakara kaya-1/2 kg cut round peices add 2tsp salt mix together leave 5 mins ,soak and sqeeze
salt-2tsp
onion-1 cut vertical
curry leaves-hand ful
oil-100gms
to pappula podi :
fry chena dal(vepudu sanagapappu)
dry coconut-3tbs grated
red chilli powder-3tsp
garlic-10 pods
jera-1tsp
mix all blend into powder add 1/4 salt mix well
method: heat kadai add oil fry kakara kaya dark brown remove and keep a side,
fry oinion add curry leaves , remove extra oil, add fried kakara kaya and pappulapodi
add finely chopped corieander 1tbs if desire,remove flame
serve hot it can store for 4 days
u can fry with out onions if u don't like
