Deep Fried Bitter Gourd

15 Feb

Vellulli Karam tho Kakarakaya Vepudu.

Bitter gourd is generally deep fried to remove most of its bitterness. Here, small tender bitter gourd are chosen and are deep fried in oil till dark and little crisp. The fried bitter gourd are stuffed with ground garlic and red chile powder mixture for spice.
Makes: 6 Deep Fried Bitter Gourd.


Bitter Gourd 6 Small
Garlic 2 – 3 Cloves
Red Chile Powder 1 tbsp
Salt to taste
Oil for Deep Frying

Method of preparation:

Lightly scrape the bitter gourd and wash them under running water.
Remove ends and pat the bitter gourd dry.
Slit the stomach of bitter gourd keeping its ends intact.
Peel and roughly chop the garlic cloves.

First grind garlic cloves using a spice blender.
Then add red chile powder and salt and grind them along with garlic for a spice powder.

Heat oil in a deep frying pan on medium heat.
Slowly drop the bitter gourd into frying pan once the oil gets hot.
Deep fry the bitter gourd for around 8 minutes or until they lose the green color and start to turn dark.
Remove the deep fried bitter gourd onto absorbent paper.

When the bitter gourd are warm enough to handle, stuff them with sufficient red chile garlic powder.
Serve deep fried bitter gourd with plain steamed rice and dollop of ghee.
Notes: Make sure deep fry the bitter gourd right.

Suggestions: If the bitter gourd is not fried properly, put them back into hot oil and deep fry for few more minutes. For large bitter gourds, cut them into 3 – 4 inch long pieces before deep frying them.
Variations: You can also make a paste out of red chile powder and garlic by adding little water while grinding. Fry the paste in little oil and stuff the bitter gourd with prepared paste. You can also fry the bitter gourd in little oil till golden brown (takes relatively long time).
Other Names: Deep Fried Bitter Gourd, Vellulli Karam tho Kakarakaya Vepudu.

3 Responses to “Deep Fried Bitter Gourd”

  1. Trendsetters February 16, 2010 at 11:10 am #

    looks lovely

  2. Hungry March 10, 2010 at 3:54 am #

    Am not a fan of Karela, but this is tempting indeed!

  3. Raji March 15, 2010 at 9:55 am #

    oh you should try it. if you like garlic. you would love this.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: