Riped Bitter Gourd Stew / Kakara Pandu Pulusu

                                           

Ingredients 

• 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.