BITTER MELON/BITTER GOURD/KARELA FRY-KAKARAKAYA VEPUDU

A lot of people don't like Karela, especially kids but a lot of people eat it mainly because of it's medicinal properties. In my childhood, my dad used to make me eat by saying that it will make me very strong.  Of course, I believed him and ate it. Though I didn't really enjoy it in the beginning, over time, I started appreciating it's unique taste. The bitterness reduces when you fry it or add something sour or/and sweet to karela. Some soak it in salt water and drain the water or parboil it and drain the water to remove it's bitterness. My mom never used to do it as that process will make it lose most of it's water soluble nutrients. I don't do it either, but if you are not used to it's taste, you can do so before cooking. In this recipe I added tamarind to reduce bitterness. If you prefer you can add lemon, but tamarind works best. Also you can add 1 tsp sugar if you like at the end.

Nutrition:
Bitter gourd is a very good source of Vitamin C, Vitamin B9 or Folate and Potassium. In ayurveda, it is considered valuble in treating Diabetes. It has Phyto-nutrients that can lower blood sugar levels. Karela also has high amounts of fiber and anti-oxidants. It is also helpful in relieving indigestion and/or constipation. Choose immature ones as they are less bitter. Bitterness, which is caused by some alkaloids increases with maturity of the melon.

Ingredients:

1lb Karela/Kakarakaya cut in to 1 inch long pieces

1/2tbsp tamarind paste                                                          
2tbsp oil
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1/2tsp turmeric
1tsp red chiily powder
Salt
1tsp sugar(optional)

Method:

1. Heat oil in a pan, add mustard seeds, when they start to spurt, add cumin seeds, fenugreek seeds, red  
    chillies, hing and curry leaves
2. Add Karela/Kakarakaya pieces, salt and tamarind. Cover and Cook it on medium flame. When it is
    almost cooked, remove cover and continue to cook.
3. Stir occassionally to avoid burning. Let the pices fry nicely and turn brown. When they turn brown and
    crisp, turn the flame low and add turmeric and red
   chilly powder. let stand for a minute on low flame. If you prefer add sugar(optional) now.Turn off stove.
3. Serve hot with hot rice or chapati.

KUNDRU/TINDORA/IVY GOURD FRY - DONDAKAYA VEPUDU

This yummy vegetable is easy to cook. It is delicious whether you cook it just as a simple fry or stuffed or with some podi seasonings or even with just coconut gratings. This wasn't my favorite dish in my childhood but I enjoy it now. My mom usually made it as a fry. It is a quick recipe.

Nutrition:

Tindora is considered medicinal. It is supposedly good for people with diabetes. This vegetable/fruit is rich in Vitamin C, Vitamin B1 and B2.

Ingredients:

1lb Tindora/దొండకాయ  cut into 1 inch long pieces

2tbsp oil                                                                       4 curry leaves                                                      
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1tsp red chiily powder
Salt

Method:

1. Heat oil in a pan, add mustard seeds, when they  
   start to spurt, add cumin seeds, fenugreek
   seeds, redchillies, hing and curry leaves
2. Add Kundru (దొండకాయ) pieces and salt and cook it in covered pan on medium flame. Stir  almost
    occasionally to avoid burning and cover it again. You may have to stir at least 3 times. When they are
    cooked, remove cover, let the pices fry nicely and turn brown.
3.When they turn brown and crisp, turn the flame
    low and add turmeric and red chilly powder. This will absorb any excess moisture or oil. Let stand for a
    minute on low flame
4. Serve hot with hot rice or chapati.

ARBI/TARO ROOT FRY - CHEMADUMPA VEPUDU

When pressure cooked and shallow fried, the crispy, brown Taro root or colocasia (చేమ దుంప ) pieces look delicious and taste heavenly. In some parts of the world, it is used in desserts.

                     

Nutrition:

 It is a good source of Fiber, B6, Vit E, managanese and potassium. This is starchy but has slow digesting complex carbohydrates. Raw taro root is toxic as it contains oxalic acid, but cooking process makes it safe to eat. 

Ingredients:

1 lb Taro root (చేమ దుంపలు)                  
2tbsp oil
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1tsp red chiily powder
Salt

Method:

1. Wash and pressure cook taro root for just 2 whistles. It shouldn't become mushy. It should be cooked
     but firm
2. Take them out of pressure cooker, add some cold water to cool them. When cool, peel taro root and cut
    into 1/2 inch thick circles

                           

3. Heat oil in a pan, add mustard seeds, when they start to spurt, add cumin seeds, fenugreek seeds, red
    chillies, hing and curry leaves
4. Add taro root pieces and cook it in open pan on medium flame. Stirring occassionally to avoid burning.
    Let the pices fry nicely and turn brown. When they turn brown and crisp, turn the flame low and add red
    chilly powder. let stand for a minute on low flame
5. Serve hot with hot rice or chapati. You can also try it with curd/yogurt rice.