1/4 kg aakakarakaya, lightly peel, quarter
2 onions, sliced
large pinch turmeric pwd
1 tsp red chilli pwd
pinch of roasted methi pwd
1/4 tsp garam masala pwd
large pinch sugar
2 tbsps oil
salt to taste
10-12 curry leaves
1 Drizzle 2 tsps oil in a vessel, add the quartered teasel gourds along with a large pinch of sugar and saute for 9-10 mts till they attain a pink shade.
2 Heat 1 1/2 tsps oil in a cooking vessel, add sliced onions and saute for 3-4 mts. Remove from vessel, cool and make a paste. Keep aside.
3 In the same vessel, the onions were sauteed, add the remaining oil, add curry leaves and the onion paste and saute for 4 mts. Add chilli pwd, methi pwd, haldi, garam masala and salt and combine.
4 Add the roasted teasel gourd quarters and stir fry on medium heat ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 18-20 mts.