Name: Kakarakaya Pulusu (BitterGourd Stew) - Andhra Style recipe by Abhinetri V at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Bitter Gourd - 250 grams; Tamarind ( Thickened ) Juice- 5 tablespoons; Tomato puree - 1 cup; Red chilly powder - 2 teaspoon; Jaggery ( grated) - 1 tablespoon; Sliced coconut - 1 tablespoon; Ginger & Garlic Paste - 1 teaspoon.; Sliced Onion - 1 cup,; Salt to taste; Turmeric powder - 2 to 3 pinches.; For Tempering - Mustard Seeds - 1/2 teaspoon; cumin seeds- 1/2 teaspoon; Coriander fruits - 1/2 teaspoon; Fenugreek seeds - 1/2 teaspoon; Curry leaf - 2 sprigs; Red chilly - 2

ABOUT Kakarakaya Pulusu (BitterGourd Stew) - Andhra Style RECIPE

Kakarakaya Pulusu is a tangy and spicy stew. It tastes slightly sweet with the addition of Jaggery. The stew is diabetic friendly and can be served as a side dish along with rice or roti.

Ingredients Serving: 4

Bitter Gourd - 250 grams
Tamarind ( Thickened ) Juice- 5 tablespoons
Tomato puree - 1 cup
Red chilly powder - 2 teaspoon
Jaggery ( grated) - 1 tablespoon
Sliced coconut - 1 tablespoon
Ginger & Garlic Paste - 1 teaspoon.
Sliced Onion - 1 cup,
Salt to taste
Turmeric powder - 2 to 3 pinches.
For Tempering - Mustard Seeds - 1/2 teaspoon
cumin seeds- 1/2 teaspoon
Coriander fruits - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Curry leaf - 2 sprigs
Red chilly - 2

Instructions

Heat oil in a pan. Prepare a tempering of the above mentioned ingredients.
Add sliced onions to it. Saute until the onions turn translucent.
Now add sliced bitter gourd , coconut slices and saute for 2 to 3 minutes. To this add the ginger-garlic paste,grated jaggery,turmeric powder , salt and red chilly powder. Stir well and cook on a low flame.
After 5 minutes, pour the tomato puree to the above mix and cook on a medium flame. Continue to cook until the bittergourd slices become tender.
Then add the tamarind juice(thick) and cover it with a lid. Cook it until the pulusu / stew thickens or until it does not touch the walls of the pan.
Transfer it to a serving bowl.
Serve hot with rice or chapati.

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