Kakara, Mamidi Orugula Plusu - Sundried Bitter Gourd and mango tangy stew

Orugulu means sun dried vegetables in Telugu. In Andhra Pradesh we make kakara orugulu (sun dried bitter gourd ) and Mamidi Orugulu (sun dried mango pieces) and also yendu chinta chiguru ( sun dried tamarind leaves). These three are seasonal vegetables we do not get them all around the year. And sun dried bitter gourd is the best choice for diabetic pations instead of sun dried rice or sago fryims. You can use this sun dried vegetables to give flavor to gravies. Specialy sundried mango pieces, you can make dal with them like my yestardays post, can add to your gravies to make them tangy. If you add sun dried mango pieces to sambar that gives a different flavor to sambar. You can grind this sun dried mango pieces in to a fine powder, your Aamchoor powder is ready to make North Indian gravies. And here is my recipe with sundried bitter gourd and mango pieces...
INGREDIENTS:---
Sun dried Bitter gourd pieces  --- 10
Sundried Mango pieces  --- 6
Dosakaya ( lemon cucumber) -- 1 small cut in to bite size pieces
Drum stick (munakkayalu)  --- 1 cut in to 1 inch pieces
Onion   ---- 1 big finely chopped or grated
Tomato  -- 1 big finely chopped or grind in to paste
Green chillies  --- 2 cut in to half's
Curry leaves  -- 2 springs
Tamarind  -- golf ball size that means nearly 10 grms or you can use 1 tab so of tamarind past also.
Jaggery  --- 1 tab sp grated
Turmeric powder  -- 1/4 tea sp
Red chilli powder   --- 1 teasp or according to your taste
Salt to taste
Oil --- 1 tab sp
Mustard seeds --- 1/2 tea sp
Channa dal  -- 1 tea sp
Urad dal  -- 1 te asp
Cumin seeds  -- 1/2 tea sp
Fenugreek seeds -- 6 seeds
Asafoetida  --- 1/4 tea sp
METHOD:--
1. Soak tamarind in warm water for 10 minutes and extract juice with 1/2 cup water or if you are usinf past then no need to soak use it as it is.
2. Soak dry mango pieces in warm water for 1/2 an hour.
3. Heat oil in a pan add sundried bitter gourd pieces (kakara orugulu) and fry till golden remove and set a side.
4. Now add mustrd seeds to the same oil let them popup then add channadal, urad dal, cumin seeds, fenugreek seeds, asafoetida and curry leaves fry for a while and add chopped onion.
5. Fry onion till it turn in to pink then add tomato, turmeric powder, red chilli powder, salt to taste give a good stir.
6. Now add socked mango pieces, drumstick pieces, cucumber pieces and 1/2 cup water mix well cover and cook for 5 minutes in a very low heat.
7. After  five minutes open and add tamarind juice, jaggery and 1 cup water mix well adjust salt cover and cook in a low heat till oil comes on the top.
Remove from heat and let it sit for 1 hour then serve.
Serve with steamed rice, mudda pappu and appadam with a drop of ghee.
This pulusu will taste delicious on the next day.
If you like can add boiled eggs and dry fish(salt fish) also to this.
This will stay for 4 days in room temperature
This is my third recipe with the theme of Sun dried products for blogging marathon 17 th edition at Vallis spice your life lets check blogging marathon page