Kakarakaaya podi(Bitter gourd powder)

Ingredients:

• 1/2 kg Bittergourd
• 4 big Onions,very finely chopped
• 1 heaped cup grated dry coconut
• 3 tbps curds
• 15 red chillies,hot one's
• a gooseberry sized tamarind
• 1/2 cup regular oil approximately
• salt to taste

Method:

1. Peel the bittergourds and chop them in to small pieces.Add salt and curds to it and mix well and leave it aside for 1 hr.Now squeeze the water completely from the bitter gourd and keep it aside.This step is mandatory in order to ease the process of frying the bittergourd and storing the powder,it will also remove 60-70% of the bitterness.If you still want to remove more bitterness wash the squeezed bitter gourd and squeeze the water again.Take care that no water should be present in the squeezed bitter gourd,repeat the process twice if needed.
2. Tear the tamarind into small pieces and slightly dry roast the red chillies and tamarind for few seconds.This step is however optional if your red chillies are softer and tamarind is slightly damp.
3. Now grind the red chillies,tamarind,dry coconut with salt to a slight coarse powder.
4. In a thick bottomed kadai heat oil(1/2 cup approximately) add chopped bitter gourd and fry on a very low flame until it is slight golden in color(75-80% done),it approximately takes 15-20 mins.This step is very important and it is to be on very low flame and let them place aside after they are fried.
5. Now add the very finely chopped onions to the oil and fry on a very low flame until the onions are deep golden in color.It takes for around 15 mins again.
6. Add the ground spice mixture to the fried bitter gourd and mixie it in to fine powder and then add the fried onions well and keep stirring on low flame for 3-4 mins and remove it from the stove.
7. Cool the powder completely and store it in air tight container.
8. Serve it with hot rice and a dollop of ghee or sesame oil.