Sailu's Network:
Indian recipes food blog with a focus on Andhra cooking
Indian Recipes food blog of Indian food, Andhra recipes, Indian vegetarian recipes and non vegetarian recipes, You will also find Indian snacks, bakes, Indo Chinese recipes, tiffin and dinner recipes.
"The best gift you can give another is prayer."

Kakarakaya Vepudu ~ Bittergourd Fry (2)

Print version of Kakarakaya Vepudu ~ Bittergourd Fry (2)
Bittergourd - Karela Fry Recipe
Kakarakaya Vepudu

High on the nutritive quotient, Karela, is a vegetable that is available all year round at our local farmer’s market and a regular at our home. Few takers for this knobbly, humble, bitter tasting vegetable. But the few who chose to go beyond the outward appearance and bitter flavor, were won for life once they savored its true taste, appreciating it health enhancing benefits.

An every day, simple, stir fry using few spices and jaggery to offset the bitter flavor of Kakarakaya. Makes a decent side with rice or rotis.

Kakarakaya Vepudu Recipe

Prep & Cooking: 45 mts

Serves: 3-4

Cuisine: Andhra

.

Ingredients:

1/4 kg bitter gourd, peel, slice into rounds

2 medium onions, finely sliced

1/4 tsp turmeric pwd

pinch of saunf/aniseed pwd

1 tsp red chilli pwd

1/2 tsp coriander pwd

pinch cumin pwd

1 1/2 tsps jaggery pwd or grated jaggery

1 1/2 tbsps oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3 garlic cloves, crushed OR 1/4 tsp asafoetida

10-12 curry leaves

1 Lightly peel the bitter gourds, nip the ends. Cut each gourd length wise and slice them. Keep aside.
2 Heat oil in a vessel, add the mustard seeds and let them pop. Add cumin and allow to brown, add the curry leaves and asafoetida or garlic and stir fry for 10 secs. Add the sliced onions and fry for 5-6 mts till they turn transparent.
3 Add the spice powders and jaggery and combine well.
4 Add the sliced bitter gourds and salt, saute for a mt. Place lid and cook for 10 mts on low flame. Stir in between. Remove lid and saute on medium heat without lid ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 22-25 mts.
5 Adjust salt and serve hot with rice.

Kakarakaya Vepudu ~ Bittergourd Fry (2) Recipe

Prep time: 10 min
Cook time: 40 min
Yield: 4
Main Ingredients: bitter gourd

High on the nutritive quotient, Karela, is a vegetable that is available all year round at our local farmer’s market and a regular at our home. Few takers for this knobbly, humble, bitter tasting vegetable. But the few who chose to go beyond the outward appearance and bitter flavor, were won for life once they savored its true taste, appreciating it health enhancing benefits.

All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: , , ,
Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email
Enter your email address:
Follow me on Google Plus by visiting my profile

By • Apr 17th, 2010 • Category: All Recipes, Andhra Recipes, Indian Fry Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • meena

    hi
    why dont u upload videos of u r receipes ,it will be more useful .

  • Deepak

    Hi,
    How can we prepare fry(vepudu) with 1 1/2 table spoon oil?

    • http://sailusfood.com Sailu

      I’m not sure of the size of the spoon you are using. I have done a post on measuring spoons, refer to it.

  • Namrata

    Hello,
    Nice receipe, my mom used to make it same way the only difference is she used to salt the karela and keep aside for atleast 30 minutes. Then she would squeeze out all the water (along with it goes aways the bitterness) and then add to the gravy.. and it does make a difference. Thank you for posting this recepie. Just reminded me of my Mom!

  • http://sourashtrakitchen.blogspot.com RV

    I like the ingredients you have used in this recipe. My Mom coaxed me to eat this vegetable by adding more jaggery.

  • http://sweetartichoke.wordpress.com Vanessa

    This recipe is very tasty! I love bitter gourds and always like to try new recipes with them!
    I have just cooked your recipe and it was really delicious! I found the jaggery was nicely balancing the bitterness, but not hiding it, which is really great! and even my husband, who normally leaves the korolla aside, ate it!
    Thanks for sharing this recipe!

  • Pingback: Spicy bitter gourd stir-fry – Poëlée d’assorossie (concombre amer) épicé « Sweet artichoke

  • Sirisha

    This recipe seemed rather close to the other kakarakaya vepudu that you blogged, the difference being the other one had tamarind in it.
    Fun to be able to try and test different combinations of ingredients, so it never gets boring!

  • Ram

    asafoetida is used in recipe but not listed in ingredients

  • lavanya

    i tried and it came out very good