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Wednesday, November 16, 2011

Riped Bitter Gourd Stew / Kakara Pandu Pulusu



                                           

Kakara pandu pulusuIngredients 

  • 1 Pandu Kakara Kaya / Riped Bitter Gourd
  • 1 small lemon size Tamarind
  • 1 big size Onion chopped
  • 2 Green Chillies
  • 2 sp grated Jaggery
  • 1/2 sp Red Chilli powder
  • 1 pinch Turmeric powder
  • 1 sp Rice Flour
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Cumin Seeds
  • 1/4 sp Methi Seeds
  • 1 pinch Hingh
  • 1 crocked Red Chilli
  • 2 sp Oil
  • Curry leaves

Preparation :

  • Clean and soak tamarind in water & keep aside.
  • Heat oil in a pan add mustard, cumin, methi seeds, red chilli and fry.
  • When they splutter add curry leaves, green chillies & onions and fry for 2 to 3 mins.
  • Add bitter gourd pieces & mix well, cover and cook for 5mins on low flame till the kakarakaya pieces turns a little soft.
  • Make three cups of tamarind extract and salt add it to popu.
  • Add turmeric, red chilli powder & jaggery, hingh to boiled pulusu & continue to cook.
  • Next add rice flour mix with little water and stir well.
  • Simmer for 5mins and turn off heat, transfer into a serving bowl.
  • Kakara pandu pulusu is ready to serve, serve with hot rice &1sp ghee. 

                                                               







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