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" 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.