Bitter gourd / Kakarakaya - 4 medium size
( wash and cut them into thin circles)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tsp ( heaped)
( or add according to the spice level you want)
Jeera - 1 & 1/2 tsp
Putnala pappu / Fried gram dal - 1/2 cup
Dry coconut / Kopra - 1/4 cup
Garlic with skin - 6
Sugar - 1 tsp
Oil - to fry the bitter gourd ( approximately 4 tbsp.)
Take a plate add the sliced bitter gourd little salt and turmeric powder, mix well and leave it overnight.
Next day squeeze out excess water from the bitter gourd and dry it in sun till dry and crisp.
Take a mixi jar add the remaining ingredients and grind to a fine dry powder, keep it aside.
Heat oil in a pan and fry the bitter gourd till light brown on all sides, do not over fry and burn. Switch off the stove and remove to a plate. Once cool slightly crush using your fingers this step is optional.
In the same hot oil add the ground powder and saute ( do not switch on the stove).
Add the fried kakarakaya and mix till combined. Store it in fridge for better shelf life.
Take 1 or 2 tsp. of the podi mix with hot rice and enjoy!
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