Moong dal in Karela
Kakarakaya pesarapappu vepudu
Ingredients:
Karela/ Kakarakaya/ Bittergourd 3
Yogurt 1 tbsp
Salt 3 tsps
Moong dal 1/2 cup
Red chillies 3
Salt to taste
Oil 3 tbsps
Method of preparation:
Wash bittergourd and make a vertical slit in its stomach.
Take care not to split the bittergourd into two.
Apply salt (1 tsp) inside the slit of each karela.
In a bowl of water, add 1 tbsp of yogurt, above karela and microwave for 10 minutes.
or until the karela becomes little tender (changes color to light green).
Once karela is cooled to room temperature, squeeze all the water out of it using both the hands.
At this stage you can remove the seeds if you dont like to eat.
You can even taste the bittergourd to see its not too bitter.
Soak moong dal in water for 30 minutes.
Make a coarse paste out of moong dal, red chillies and salt.
Stuff this moong dal paste into the karela carefully.
Heat oil in a deep pan, add the above karela and stir fry until golden brown.
Make sure every side of bittergourd is thoroughly cooked.
Serve with cooked white rice.
Notes: Better if you got small bittergourds.
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- 04.27.07 / 12am
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