An every day, simple, stir fry using few spices and jaggery to offset the bitter flavor of Kakarakaya. Makes a decent side with rice or rotis. 1 Lightly peel the bitter gourds, nip the ends. Cut each gourd length wise and slice them. Keep aside. 2 Heat oil in a vessel, add the mustard seeds and let them pop. Add cumin and allow to brown, add the curry leaves and asafoetida or garlic and stir fry for 10 secs. Add the sliced onions and fry for 5-6 mts till they turn transparent. 3 Add the spice powders and jaggery and combine well. 4 Add the sliced bitter gourds and salt, saute for a mt. Place lid and cook for 10 mts on low flame. Stir in between. Remove lid and saute on medium heat without lid ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 22-25 mts. 5 Adjust salt and serve hot with rice. Prep & Cooking: 45 mts Serves: 3-4 Cuisine: Andhra . 2 medium onions, finely sliced 1/4 tsp turmeric pwd pinch of saunf/aniseed pwd 1 tsp red chilli pwd 1/2 tsp coriander pwd pinch cumin pwd 1 1/2 tsps jaggery pwd or grated jaggery 1 1/2 tbsps oil salt to taste For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp cumin seeds 3 garlic cloves, crushed OR 1/4 tsp asafoetida 10-12 curry leaves
