Kaakara Kaayi Pulusu (Bitter Gourd Gravy Curry) - Sweet-and-Sour Kaakara Kaayi recipe find it's roots in the Indian state of Andhra Pradesh. Ingredients Bitter Gourds - 3 medium sized Big Onion (sliced) - 1 Green chilly - 2 (cut lengthwise) Tamarind paste - 3 tbsp Garlic - 10-12 cloves Ginger Chopped - 2" Curry leaves - 10-12 Chilly Powder - 3/4 tsp Dhaniya Powder - 1 tsp Jeera Powder - 1/2 tsp Turmeric Powder - 1/4 tsp Sugar - 2 tsp Salt, Oil - as needed Method Peel and dessed the bitter gourd(rdige gourd), ie, scoop out the seeds with a spoon and cut into 2 inch pieces. Boil these pieces in 2 cups of water and salt till three fourth cooked. Drain. Heat 1 tbsp oil in a pan and fry the boiled ridge gourd pieces for 5-7 minutes. Remove from fire and keep aside. In the same pan add 1 tbsp oil and add the onions, garlic and ginger and fry till transparent. Cool and grind to a coarse paste. Heat 1 tbsp oil in a pan, add curry leaves, green chilly, and the coarse onion paste. Fry for 2 minutes. Add Dhania powder, Jeera Powder, Chilly powder, turmeric and sugar. Mix well. Add the fried ridge gourd pieces and tamarind paste and mix well. Add 3 cups of water and let the ridge gourds cook well till you get a gravy consistency (pulusu consistency). Adjust salt and garnish with Coriander leaves.