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Kakarakaaya Ullikaram Kura 
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Featured Recipes for Kakarakaaya Ullikaram Kura
By rosyrosy2000
Karela - medium size 4
Onions - medium size 5
Dry red chillies - 10 or 12
Corriander seeds - 3 tsp
Jeera(cumin seeds) - 1 tsp
Garlic cloves - 4
Turmeric powder - 1/4 tsp
Salt
Oil
wash and peel the bitter gourd and cut each into two halves.
carefully remove the seeds from inside the bittergourd using back side of the spoon, should be hollow inside like this.
 deep fry the kakarkaayalu(karela's) in oil until light brown in color, somewhat look like this.
roast red chillies, cumin seeds and corriander seeds and grind them.
take 1 tsp of oil and fry chopped chunks of onion just for 2-3 mts.
now grind coarsely fried onions and garlic in a blender.
mix everything: onions, roasted powder, salt and turmeric powder.
 take this mixture and stuff little bit in the karelas and leave the rest for gravy.
now take a wide pan, add 3 tbsp of oil, add seasoning: karipatta, mustard seeds, cumin seeds and fry this left over masla for some time.
now add stuffed kakar kaayalu, adjust water 1 or 1.5 cups of water, and let it cook on medium heat for 15 mts.
turn karelas little bit on 5 mts. or so.
Karela - medium size 4
Onions - medium size 5
Dry red chillies - 10 or 12
Corriander seeds - 3 tsp
Jeera(cumin seeds) - 1 tsp
Garlic cloves - 4
Turmeric powder - 1/4 tsp
Salt
Oil
wash and peel the bitter gourd and cut each into two halves.
carefully remove the seeds from inside the bittergourd using back side of the spoon, should be hollow inside like this.
 deep fry the kakarkaayalu(karela's) in oil until light brown in color, somewhat look like this.
roast red chillies, cumin seeds and corriander seeds and grind them.
take 1 tsp of oil and fry chopped chunks of onion just for 2-3 mts.
now grind coarsely fried onions and garlic in a blender.
mix everything: onions, roasted powder, salt and turmeric powder.
 take this mixture and stuff little bit in the karelas and leave the rest for gravy.
now take a wide pan, add 3 tbsp of oil, add seasoning: karipatta, mustard seeds, cumin seeds and fry this left over masla for some time.
now add stuffed kakar kaayalu, adjust water 1 or 1.5 cups of water, and let it cook on medium heat for 15 mts.
turn karelas little bit on 5 mts. or so.
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