Teepi Kakarakaya Pachadi ~ Sweet Bitter gourd Pickle
06-07-2012, 02:35 AM (This post was last modified: 06-07-2012 05:57 AM by natenqen.)
1Teepi Kakarakaya Pachadi Recipe
Recipe Source & Prep: Amma
Prep & Cooking: 45 mts
1 kg bitter gourds/kakarakayalu/karela, wash, dry, lightly peel and slice
100 gms tamarind
100 gms jaggery or sugar
2 tbsps red chilli pwd (adjust)
1/2 tsp dry roasted methi pwd
1 tsp mustard pwd
1 tbsp coriander pwd
1 1/4 tbsps salt (adjust)
12-15 peeled and crushed garlic cloves
15-20 fresh curry leaves
1 tsp mustard seeds
1/4 tsp methi seeds/fenugreek seeds/menthulu
1/2 tbsp split gram dal (optional)
1 tbsp chana dal (optional)
3-4 dry red chilies, tear and de-seed
7-8 tbsps oil
1 Cut the bitter gourd length wise and slice as shown in the picture above. Deep fry the sliced bitter gourd to a light brown shade. Drain and keep aside.
2 In a stainless steel vessel, add the tamarind and enough water till the tamarind is immersed. Bring it to a boil and turn off heat and cool.
3 Once cool, pour this into the blender jar along with salt, chili pwd and jaggery syrup or sugar. Grind a smooth paste, remove and keep aside. (this will be of a pouring consistency)
4 Heat oil in a heavy bottomed vessel, once hot, reduce flame to medium. Add mustard seeds and as they splutter, add split gram dal, channa dal and methi seeds and allow them to turn red. Add curry leaves and crushed garlic and saute for a half a mt on low flame.
5 Immediately add the ground tamarind-jaggery paste and combine. Add coriander pwd, mustard pwd and methi pwd and combine. Let it cook for a mt on low-medium flame.
6 Add the deep fried bitter gourd pieces and combine. Cook on low flame for 4-5 mts. Turn off heat.
7 Cool and store in an airtight bottle. Refrigerate.
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