Kakarkai Kootu

Ingredients
4 large bitter gourds
1 tsp turmeric powder
1-2 tsp powdered jaggery (to taste)
2 tbsp gingely oil
1/2 tsp mustard seeds
2 sprigs curry leaves
4-6 tbsp coconut gratings
1 small ball of tamarind
salt to taste

Fry in 1 tsp oil and grind to paste
5-6 red chillies
1/4 tsp fenugreek seeds
2 tsp coriander seeds
1 tsp black gram dal

Method:
1. Wash, de-seed and cut bitter gourd into slices. Sprinkle some salt, 1/2 tsp turmeric powder, set aside for about half an hour. Now squeeze slices, wash 1-2 times in fresh water.
2. Heat 1 1/2 tbsp oil fry bitter gourd slices adding rest of the turmeric powder and salt.
3. When slices are done, add ground paste, 1 - 1 1/2 cups water along with jaggery and allow all of it to simmer for a while.
4. When gravy is quite thick, remove from fire. Season mustard and curry leaves in 2 tsp oil, add to gravy, mix well.

Kakarkai Fry

Ingredients:
1/4 kg Bitter Gourd
1/2 tsp Turmeric powder
1/2 - 1 tsp Chilly powder
1 sppon menti gunda
a pinch of Asafoetida
1 tbsp Rice Flour
2 - 3 tbsp Oil
Salt to taste

Method:
1. Wash bitter gourd, slit them into halves, de-seed and then cut into small pieces.
2. Sprinkle salt and turmeric powder, mix well; leave aside for an hour or so.
3. When about to fry, sprinkle chilly powder, rice flour and asafoetida powder, mix thoroughly.
4. Pour oil onto a non stick pan, add bitter gourd pieces, fry on high flame stirring all the while till crisp.

Kakarkai Fry

Ingredients:
Bitter gourd – 4 Nos
Ginger/garlic paste – 1 teaspoon
Red chilly powder - 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala - ½ teaspoon
Vamu powder – ½ teaspoon
Senaga Pindi – 4 tablespoon
Rice flour – 2 tablespoon
Corn flour – 2 teaspoon
Lemon juice – 1 teaspoon
Salt – 1 teaspoon
Oil for deep frying

Method:

Wash and slice the bitter gourd lengthwise.
If the bitter gourd is big, then cut it into two and then slice it lengthwise carefully.
Do not remove the seeds unless it is too hard.
Add all the above ingredients except oil.
Mix everything together gently and ensure bitter gourd coated well with the ingredients.
Keep this aside for 5 minutes.
Heat little oil in a kadai.
When it is hot, drop the pieces seperately.
Fry it in medium flame until they become golden brown and crispy.

Kakarkai Stuffed

Ingredients:
Bitter gourd – 4 Nos
Onion – 1 big
Ginger garlic paste – 1 teaspoon
Lemon Juice – 1 teaspoon
Besan flour – 4 tablespoon
Red Chilli powder – 1 teaspoon
Turmeric powder – a pinch
Coriander Powder – 2 teasppon
Jeera powder – 1 teaspoon
Salt – 1 teaspoon or as per taste
Oil – 4 to 5 tablespoon


Method:

1. Wash and make a slit in the middle of the bitter gourd.
2. Remove the seeds and other parts inside the bitter gourd using a share knife.
3. Boil enough water and put the whole slit bitter gourd and allow to cook for two to three minutes.
4. Do not overcook. Otherwise bitter gourds tend to break.
5. Drain the water and cool the bitter gourd.
6. Chop the onion finely.
7. Mix besan, red chilli powder, turmeric powder, coriander powder, jeera powder, salt, ginger garlic paste, lemon juice and chopped onion together and make a stuffing.
8. Take the bitter gourd and put the above stuffing through the slit.Stuff all the bitter gourd like this.
9. Heat a tawa and grease it with oil.Arrange the bitter gourd on it. Pour oil over it.
10. Keep the flame medium. Cover with a lid. Cook for two to three minutes.Open it and gently turn it and cook other side also.
11. When you see the stuffing firm and bitter gourd is fried well, remove it.

Note: If the bitter gourd is very long, then you can cut it into two and then slit lengthwise. Instead of besan flour, you can also use peanut powder or til powder.