Kakarakaya Pulusu

The Recipe:

• Cut Kakarakayi into small pieces.
• In oil, 2 endu mirchi,Inguva,avalu,karepaku,mukkalu...erraga fry cheyyi.
• Add (Chikkani chinthapandu pulusu + Bellam) in equal proportions + salt+haldi.
• For thickness ,add besan or rice flour.

 Aunty's Recipe:

• Cut Kakarakayi into small pieces and add haldi and salt and keep aside for 10-15 minutes
• Later squeeze tightly the pieces to remove the water and keep the pieces aside (After this, the bitterness almost disappears)
• Heat oil in a kadai and add popu - Avalu, Urad dal, Jeera, Red chillies, Green chillies, Hing,Karepaku.
• Add the pieces and fry. They may not be very crisp.
• Add Chinthapandu pulusu (should be like medium gravy), Jaggery, Nuvvulu powder, salt, 1 tsp Sambar powder