Crispy Karela

crispy-karela
Crispy Karela

Even a Karela hater will love this recipe. Today, the spotlight is on Tarla Dalal’s winning recipe. She used the simplest of ingredients to bring out a splendid mix of flavors and texture, far beyond what I had expected. The addition of roasted cashews and sesame seeds gave a crunchy, nutty touch to the spice-tinged, jaggery flavored crispy bittergourd. Made it twice already, within a span of a few weeks, its just that good.

kakarakaya-bittergourd
Bittergourd, Karela, Kakarakaya

Crispy Karela Recipe

Recipe Source: Tarla Dalal

Prep: 30-35 mts

Serves: 4-5 persons

.

Ingredients:

1/2 kg/500 gms Karela/Bittergourd/Kakarakaya

oil for deep frying

a little less than 1/4 cup grated jaggery

1/2 cup water

1 1/4 tbsp roasted til/sesame seeds/nuvvulu

1 tbsp broken cashew nuts

salt to taste

Seasoning/Tadka/Poppu:

2 tsps oil

3/4 tsp cumin seeds/jeera/jeelakara

large pinch hing/asafoetida/inguva

2 sprigs fresh curry leaves/karivepaku/karipatta

3 green chilli, slit

1 Wash the karela, lightly peel the skin, slice into rounds and wash in salted water.
2 Heat oil for deep frying in a heavy bottomed vessel. Add bitter gourd slices to the hot oil and deep fry till golden. Remove onto absorbent paper and keep aside.
3 In a separate vessel, drizzle some oil, add cumin seeds and as they crackle, add curry leaves, green chillis and hing. Add broken cashewnuts and saute for 3 mts.
4 Add the jaggery along with the water and let it cook till the jaggery melts completely. Once it melts, add a pinch of salt and cook for another 4 mts. Add the fried bitter gourd pieces and combine well. Let the slices coat with the jaggery mixture well and cook till there is no liquid left. Sprinkle roasted til and combine. Turn off heat and serve hot. The bittergourd slices should retain a bit of crunch.

crispy-karela-bittergourd

Note:

Instead of deep frying, alternately, bake the bittergourd slices on a greased baking tray, drizzle some olive oil over the slices and bake till crisp. Follow the rest of the recipe.

Crispy Karela

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  ridge gourd
  •   jaggery

By
Published:

Even a Karela hater will love this recipe. Today, the spotlight is on Tarla Dalal's winning recipe. She used the simplest of ingredients to bring out a splendid mix of flavors and texture, far beyond what I had expected. The addition of roasted cashews and sesame seeds gave a crunchy, nutty touch to the spice-tinged, jaggery flavored crispy bittergourd. Made it twice already, within a span of a few weeks, its just that good.

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19 thoughts on “Crispy Karela

  1. Hi Sailu, I already love this recipe without trying. My husband always complains that he is missing bittergourd because i don’t cook it well. Now i know how to impress him with this elegant and rich recipe. thank you.

  2. Hi sailu garu,

    I made the same recipe with baking the karela 2 days ago without nuts. (I don’t know about Taraladala recipe). I was simply lazy to deep fry, so I tried baking method. Next time I’ll add nuts to the recipe. Thank you.

  3. Am sure you must have heard of the traditional ‘kakarakaya–pulla bellam’….almost the same … just that a thick xtract of tamarind juice is added prior to adding jaggery,,,that too would taste heavenly..Do try and post it…the pics are awesome as usual and so is the recipe…thank you…

    I guess you are talking about Kakarakaya Bellam Pulusu. I simply love this dish with its tangy-sweet flavors.

  4. what is special for dassera sailu? in telangana region non veg dishes are served for dassera. but the days before, saddulu are made. it consists of popcorn powder, sesame powder, groundnut powder. all these are mixed with jaggery/sugar and ghee. also rotis are made out of sajjalu flour, mixed with jaggery and made into ladoos. waiting for some festival recipes from u.

    Hope to blog some specials if time permits, Srividya. Caught up with things which require my immediate attention. I relish Telangana cuisine. 🙂

  5. Thanks for the recipe Sailaja garu.

    I personally prefer to eat Karela in its original taste i.e., bittery. However, if we add masala powder along with a little bit of besan to the fried karela pieces, it tastes great and goes well with rice or roti.

    Yes, Hari garu, I enjoy besan coated karela stir fry, prepare it sometimes.

  6. Hi, Sailaja,
    Thank you for the great recipes.
    Do we need to remove the white, fluffy stuff in the middle before frying?

    No, Alex, you do not have to remove anything unless you have some really hard mature seeds. If the seeds are soft, you need not remove them.

  7. wow yummy!!!!!!!!!will definetly try it out…..i’m a hugeeeeeeeeeee fan of andhra cuisine….basically from b’lore……..love andhra pickles…..recently tasted dondakaya pickles…..was just yum…..cud u pls give the recipe…..dont miss…..just loved it…..
    waiting for the recipe at the earliest

  8. Tremendous effort.. I love your page and love your recipes too..Very nice photographs. I have tried a few of them and no doubt it always turns gr8. Almost everyday i log into your page just as i check my mails everyday… Can you please post a picture of ur kitchen if possible 🙂 You use so many stuffs and i always wonder how much space you have. But no doubt i think you are a very good organizer. Thanks.. All the best 🙂

  9. Yeah may be ‘bellam pulusu’ is the same one…the consistency though is not that of ‘pulusu,’ but more like a ‘mudda koora.’ My mom says it’s not a curry at all if not for the ‘inguva popu’..(Asafoetida tempering)Do try and post it…We make it often but want to relish it again on your site 🙂

  10. Pingback: Crispy Karela « Vegan Foody
  11. Hi Sailu,
    Have been following your blog recently. Nice recipes, wonderful pics..
    I tried the karela recipe ,without deep frying and cashew nuts ..and the output was amazing..thnx..loved it..keep posting thnx

  12. Hi Sailu,
    Tried this recipe last sunday. Karela has been my all time favorite. Both me n my hubby (who doesnt Karela much) loved the receipe. Tastes really great…. Thanks…….

  13. Tried this. Did not grow up with much Karela and have never tried to make it as an adult. Maybe I didn’t soak it long enough, because it was still very bitter aftertaste, which I absolutely didn’t like. My husband won’t even try it! I did like the sweetness of the beginning taste. If I soak it overnight, will it lessen the bitterness? Also, maybe I didn’t fry it long enough, cause mine was not as brown as yours. Will the frying lighten the bitterness? Had to drink a whole cup of chai to get the flavor out of my mouth!!!

  14. Made this today. Baked them as per an earlier suggestion. No jaggery on hand, so replaced with brown sugar. DH and FIL loved it. Thanks for a wonderful addition to my culinary trials.

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