Bitter gourd(kakarakayalu/karela) 5
Dry coconut powder 2tbsp
Onion finely chopped 1
Red chilli 5
Salt to taste
Putnala pappu 1/2tbsp
Garlic cloves 6-8
1.Wash and cut off the edges and slightly peel rough surface of kakarakayalu, make a slit length wise and remove seeds. Apply salt and keep aside for 3-5 minutes.
2.Heat 2tbsp oil in a pan and fry kakarakayalu, close with a lid while frying, make sure turning them around every 1-2 minute while frying, keep the stove on medium, once kakarakayalu are cooked them turn off the stove.
3.Now Heat 1tsp oil in a pan fry red chilli, putnalapappu, and grind along with dry coconut powder, garlic and keep the grinded powder aside.
4.In the same pan heat 2tsp oil fry onion till golden brown color and add the grinded powder, salt, pinch of turmeric and stir well fry for 1-2 minutes and turn off the stove.
5.Now Stuff the bittergourds(kakarakayalu) with this onion mixture carefully.
6.Heat 3tsp oil place stuffed kakaralayalu & fry them on medium flame till they are evenly browned it will take 6 minutes. Alredy we fried kakarakayalu so it will take less time.
if needed add oil in between.
7.Serve hot with rice .
Note:Instead of redchillies use red chilli powder, and for putanala pappu use besan powder then Skip the 3rd step.
Grind chilli powder, coconut powder, garlic and mix with besan powder.