Kakarakaaya Ullikaram Kura

Ingredients:

• Karela - medium size 4
• Onions - medium size 5
• Dry red chillies - 10 or 12
• Corriander seeds - 3 tsp
• Jeera(cumin seeds) - 1 tsp
• Garlic cloves - 4
• Turmeric powder - 1/4 tsp
• Salt
• Oil

Seasoning :

• Curry leaves
• Mustard seeds
• Cumin seeds

Method:

• Wash and peel the bitter gourd and cut each into two halves.
• Carefully remove the seeds from inside the bittergourd using back portion of the spoon so that it is hollow inside.
• Deep fry the karela s until they are golden brown.
• Roast red chillies, cumin seeds and coriander seeds and grind them.
• Take 1 tsp of oil and fry chopped chunks of onion just for 2-3 mts.
• Now grind coarsely fried onions and garlic in a blender.
• Mix everything: onions, roasted powder, salt and turmeric powder.
• Take this mixture and stuff little bit in the karelas and leave the rest for gravy.
• Take a wide pan, add 3 tbsp of oil, add seasoning: karipatta, mustard seeds, cumin seeds and fry this left over masala for some time.
• Add stuffed kakar kaayalu, adjust water 1 or 1.5 cups of water, and let it cook on medium heat for 15 mts.
• Turn the karelas once every 5 minutes.
• Can have this Kakara kaaya ullikaram kura with rice or chapatis. :)