Bittergourd curry

Ingredients:

• Bittergourd medium sized 2
• Toor dal 1/2 cup
• Tamarind marble sized
• Pitlai powder 1 1/2 tsps
• Turmeric powder 1/4 tsp
• Salt to taste

For tempering: 

• Oil 1/2 tsp
• Mustard seeds 1/4tsp
• curry leaves few

Method:

• Cook toor dal until soft. 
• Soak tamarind in water and extract pulp. 
• Chop bittergourd into semicircular pieces.
• In a saucepan heat oil, pop mustard seeds and then add curry leaves, bittergourd, turmeric powder and salt. Saute and let it cook for about 5 minutes. 
• Add tamarind extract and let it cook for a couple of minutes. Finally add the pitlai powder and cooked dal -  cover the pan and let it cook for a few minutes. 
• Serve hot with rice or rotis.

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. :)