Homemade Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry

To begin making the Andhra Style Kakarakaya Vepudu method, first prepare the puckerish gourd in a pressure cooker.

Place the puckerish gourd in the pressure cooker along with yoghurt, 2 tablespoons aqua, turmeric ground mix and some seasoning.

Pressure prepare until you hear just one whistle.

After the first whistle turn off the mildly hot.Open the pressure cooker once the pressure gets released (about 2 moments) and keep the cooked Kakarakaya (puckerish gourd) aside.mildly hot a tablespoon of lubricate in a wok or heavy bottomed cooking vessel over medium mildly hot.

mix in mustard seeds, cumin seeds and arid red chillies and allow them to crackle and roasted.Once the chilies have roasted, mix in the sliced shallot, garlic pods, curry leaves and sauté for 2 moments until the onions have slightly softened.mix in the cooked Kakarakaya (puckerish gourd) and swirl around shallow fry over medium mildly hot for 8-10 moments till the puckerish gourd pieces start to turn brown and cooked softer.Once the Kakarakaya (puckerish gourd) is cooked well, mix in the red chilli ground mix, amchur ground mix, jaggery and seasoning to palate.

Continue to swirl around for another 2 to 3 moments.shallow fry over high mildly hot until you get a nice dark brown colour for 3 to 5 moments.Finally mix in finely diced coriander, incorporate well and turn off the mildly hot.offer the Andhra Style Kakarakaya Vepudu with scalding rice and ghee (optional) or as a side dish for rice with Hyderabadi Khadi Masoor Ki Dal or Kerala Cheriya Ulli Sambar method or Tomato Rasam.

It also pairs well with roti or parathas.