Kakarakaya Ullikaram(Bitter Gourd)

Ingredients:

• 4-5 long Bittergourds
• 3 large Onions,diced roughly
• 1/2 tsp thick Tamarind extract
• 1 tsp Red chilli powder
• a sprig of Curry leaves
• 1/2 tsp Mustard seeds
• Salt to taste
• 3-4 tbsp Oil

To boil Bittergourds:

• 1 tbsp Tamarind pulp
• 1/2 tsp Turmeric powder
• 1 tsp grated Jaggery
• Salt to taste

Method:

1. Wash and cut bitter gourds into 2 " length pieces and make a slit on one side lengthwise and remove the tough seeds using a knife.
2. In a big pot bring water to a boil with added tbsp tamarind pulp,turmeric powder,salt and grated jaggery.Add cut bitter gourds and boil for 4-5 minutes until they are tender and firm to touch.Drain them and let them cool aside.This process helps in removing the bitterness from bitter gourd leaving a slight tangy taste to the bittergourd skin.
3. Pulse diced onions with salt,tamarind extract and red chilli powder in a whipper mode for 5 seconds a couple of times.The resultant mixture should be very chunky with onion bits here and there.This is an important step,so don't mess up here..we want a chunky mixture not the paste.
4. Heat 1 tbsp oil in a kadai and crackle mustard seeds and add curry leaves and fry for 30 seconds.Add the pulsed onion mixture and fry well until the mixture is completely dry and cooked,it takes approximately 8-10 mins.Fry the mixture on medium flame and stir it in between and take care not to burn the mixture.Cool the mixture.
5. Meanwhile in another wide and deep bottomed kadai heat 1 tbsp oil and add cooked and drained bitter gourds and fry for a couple of minutes.Cover it with a deep plate and pour half cup of water over it and cook the bitter gourds over medium flame for 7-8 minutes until they are cooked.Cool them.You can alternatively deep fry the bitter gourds for 2-3 minutes.
6. Stuff the fried onion mixture in the fried bitter gourds and keep them aside.
7. Heat 1 tbsp oil in the same kadai(in which bitter gourds are fried) and place the bitter gourds carefully and fry over medium - high flame for 3-4 mins until the edges turn crisp and charred.
8. Serve them hot with hot rice.