Monday, July 30, 2012

Kakarakaya (Karela) Vepudu

                                                Chinese Kakarakaya & India Kakarakaya


Kakarakaya – 2
Chinese kakarakaya - 2
Chopped onion – 2 big
Chopped green chilli -2
Chopped coriander leaves – ½ cup
Red chilli powder – 1 tsp
Salt to taste

For tempering
Mustard seeds – ½ tsp
Jeera – 2 tsp
Curry leaves – 10
Oil – 2 tsp

For paste
Dry coconut powder – ½ cup
Garlic – 6 pods


                   In a mixi jar add coconut powder, garlic and make paste. Peel the Karela and cut into ½“size. In a bowl add Karela pieces, salt, turmeric powder and mix it well. Keep it aside for ½ hour. Rub with your palms and squeeze to remove excess water. In a pan add oil and temper it. Add onions and cook for 5 mins on medium heat. Add Karela pieces, salt and cook for ½ hour. Add paste and cook for 15 mins. Garnish with coriander leaves. 


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