Life at times can be a real case of irony! What else can I say on my current situation! Just when I am needed to blog on recipes every day, I am finding myself without anything on hand. As I said, my camera has given up on me. The flash has gone for a toss and so I can’t take any shots in the night, which is when I prepare something new! The camcorder doesn’t have a flash and so can’t take night shots again!
One fine morning, the camera was all foggy after a night out in a chilled AC room. My kids, I have seen, sleep only if the AC is at a particular temperature. Even a point lower and you will see them waddling away in the dark. So this particular night, somehow it got too chill and the lens got foggy. Though it was clear by the evening, the flash stopped working. I have been managing with it for a while but now it’s completely given up on me. The only option is either get it repaired or buy a new one.
Until I get my camera back in action, I might have to ransack my draft for pending recipes. So till then, you might see some unrelated recipes coming out daily! What else can be so unrelated, then this stir fry on Kasara Kaya, a native of Ananthapuram District in Andhra! In fact, I did a guess on this vegetable and not many knew what it was. I am still not sure of the English name for it. But I kind of think it might be called Indian gourd but then again I am not sure.
This is something that my in-laws love and my father in law gets these for Athamma. Though this was prepared in my SIL’s place! The entire kilo of this vegetable was cleaned and cooked much to their merry! It tastes most like bitter gourd and if you are a fan of bitter gourd, you might like this. Though I am not. I clicked these for sheer need to record!
Kasara Kaya Vepudu
250 gms Kasara Kaya
1 medium Onions
1 tsp Red Chilli Powder
A Pinch Turmeric Powder
Salt to taste
2 tsp Cooking Oil
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
1 tsp Grated Coconut
1 tsp Fried Gram
3 pods Garlic
How to make Kasara Kaya Vepudu
The vegetable looks as shown in the picture. You need to remove the tips. They actually come off if you break them. Since these are small in size, its takes a while to clean all of them.
Once the stocks are removed, clean in running water and chop the onions.
Heat a nonstick pan. Add oil, then temper with mustard and urad dal. Then sauté onions till its pink. To this add the washed kasara kaya.
Add salt and turmeric. Simmer for 10 mins. Cover it and check after 10 mins. Stir and add chilli powder. Mix well. and let it get cooked for another 10 mins. You know it’s cooked by seeing the green colour turning brown or black.
Once it’s cooked, garnish it with a powder made with coconut and garlic. You can even add the fried gram powder. We don’t add coriander powder. This goes well with dal and rice.