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1/2 Kg Kakarkaya (Karela / Bitter Gourd)

2 Table Spoons Tamarind

3 Medium Sized Onions Sliced Vertically

2 Green Chillies Sliced into Two Vertical Pieces

1 Table Spoon Curry Leaves

Pinch of Inguva (Asafoetida)

1/2 Tea Spoon Jeelakarra (Cumin Seeds)

1/2 Tea Spoon Menthulu (Fenugreek) Seeds

2 Table Spoons Nuvvulu (Seasame / Thil) Seeds Crushed to Powder

1/4 Tea Spoon Turmeric

1 Tea Spoon Red Chilly Powder

1/3 Tea Spoon Salt

1 Tea Spoon Ginger Garlic Paste

1/2 Tea Spoon Sugar

5 Table Spoons Edible Oil

2 Red Chillies Made into Two Pieces Each

1 Table Spoon Coriander Leaves

Cooking Procedure


n n Soak Tamarind in 1 Cup of Water.n n Peel off the outer skin of Kakarkaya (Bitter Gourd) and cut into thin finger slices of 2 inches each removing the seeds before cleaning them with water.n n Add 1.5 Cups of water to a bowl and cook BitterGourd pieces at medium heat.n n Once cooked take off the water and keep cooked Bitter Gourd aside.n n Heat Oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Menthulu (Fenugreek Seeds), Curry Leaves, Red Chillies, Green Chillies, Onions, Inguva (Asafoetida) to it, cook t until onions turn golden brown.n n Add Ginger Garlic Paste, Turmeric along with cooked Bitter Gourd.n n Add Red Chilly Powder, Salt and let it cook on low heat for 5 minutes.n n Take Soaked Tamarind to squeeze juice out of it, once done through off the pulp. n n Add Tamarind juice to the cooking bitter gourd.n n Fry Nuvvulu (Seasame Seeds) on a hot pan and make powder of it.n n Add Seasame Seeds Powder, Sugar to the curry and let it cook well on medium heat until the curry is thick enough to your liking.n n Add Coriander Leaves and take off the heat.nnn Bitter Gourd is good for Diabetic Patients.n


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