Kakarakaya Fry (Karela/ Bitter Gourd Fry)

This South Indian style side dish is made with bitter gourd/ karela, spices, curry leaves and other basic pantry staples. It tastes delicious with balanced flavors

Prep Time10

Cook Time20

Total Time30

Servings: to 4

Author: Swasthi Shreekanth

Ingredients

250 grams karela (9 oz bitter gourd/ kakarakayalu)
1½ to 2 tablespoons oil
½ teaspoon cumin seeds (jeera)
1 sprig curry leaves
1 tablespoons garlic chopped
1 Pinch hing (asafoetida)
¼ teaspoon salt as needed
1 tablespoon Tamarind or 1 to 2 tbsps yogurt (refer notes)
⅛ teaspoon Turmeric
1 to 1½ teaspoon Kashmiri red chili powder (I use 2 tsps homeground)
1 tablespoon coriander powder (daniya powder)
3 to 4 tablespoons copra (dried coconut or shredded coconut)
50 grams jaggery or palm jaggery/karupatti (about 2 to 3 tbsps)

Instructions

Soak tamarind in ¼ cup hot water. Wash bitter gourd, trim off the ends and slice them thin. If you want you may deseed and discard the seeds.
Squeeze up the soaked tamarind very well and make a thin liquid by adding another 2 to 4 tbsp water. Adding thick paste will prevent your gourd from cooking well.

How to make Kakarakaya Fry

Heat a pan with oil and add the cumin seeds. When they sizzle, add garlic and curry leaves. Fry for 2 mins and then add hing and turmeric.
Add the bitter gourd and stir fry for 3 to 4 mins. Add salt and strain the tamarind water all over the slices.
Mix well. Cover and cook on a medium heat until the bitter gourd is tender. Keep stirring in between to prevent burning.
Add coriander powder, red chili powder coconut, and jaggery. Saute for 3 to 4 mins, until the jaggery is dissolved completely & the moisture evaporates.
Taste test to adjust salt, spices and tamarind. But make sure you cook until there is no excess moisture.
Kakarakaya fry is ready to serve with rice, dal, rasam and ghee.

Video

Nutrition