Contributor: Sriharsha
Ingredients:
Bitter gourd (kakarakayalu, karela) 1 lb
Tamarind very little or 1/2 cup of pullati majjiga
Onions 3 big (more the onions curry is less bitter)
Grated coconut -1/3 cup
Garlic 4 to 5 cloves
Chillipowder , salt (according to taste)
Preparation:
1. Slice karela into rings and boil them with majjiga or tamarind.
2. Let the pieces dry for a day or two.
3. Once the karela dries deep fry them in oil (or u can grill them in the oven till brown).
4. Chop finely or grind onions.
5. Heat oil in a pan, add popu ingredients and let them splutter.
6. Add onions and fry till brown (caramelized onion takes the bitterness of karela. No need to add sugar or jaggery again).
7. Once it is done add karela rings and mix grind grated coconut , chilli powder and garlic . Add this to karela fry, mix well and turn off the stove in 2-3 minutes.
Note:
nenu cheppina recipe only for taste buds....deep fry cheyali kada karela ni anduke 1-2 days dry cheyali ani cheppanu...if you can't wait oven lo dry cheyachu.....also oven lone ekkuva bake chesi deep fry avoid cheyachu for health reasons....
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