kaakarakaya vullikaram

Ingredients:
Bitter gourds - 5
Onion - 3-4 med
Dry red chillies - 5
Zeera - 1 tsp
Salt
Oil - 6 - 10 tbsp

Method:

1. Slice the bitter gourd lengthwise and cut into 1/2 - 1 inch pieces.
2. Put them in boiling water along with more salt.
3. Drain the water when they are cooked and let them cool. (They will be cooked soon. so be careful that they are not mushy.) This is done to remove the unbearable bitterness of bitter gourd.
4. In the mean while, heat the oil in a pan.
5. Remove the seeds and fleshy part from the cooked bitter gourd pieces making it available for stuffing. Keep the seeds and fleshy part aside to use it later. Slightly squeeze the excess water from it by your thumb pressing in middle of the piece.
6. In the oiled pan, carefully place some cooked bi.go pieces and fry them. When they are done, take them out and place on paper towel to take out excess oil. In this way, fry all the cooked pieces in batches.
7. Then fry seeds and fleshy part also together and remove from oil.
8. Then paste the onions, red chillies, salt and zeera together and fry in this remaining oil. (Prepare the paste just before you fry it... otherwise it will start watering.) When this is fried and starts leaving the sides of the pan, remove from heat.
9. When this is warm, stuff the fried bitter gourd pieces with this paste.
10. Mix some paste to the fried seeds and flesh also.
    

Serve as it is with hot white rice or along with some toor dal.