Bitter gourd is sliced into thick strips and fried in little oil till brown. They are then added to the fried onion along with besan, sesame seeds powder and dry coconut. The fry has a hint of sour, sweet and bitter tastes. This bitter gourd fry tastes best with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Kakarakaya Vepudu.
Bitter Gourd 3 Medium Sized
Ginger Garlic Paste 1/4 tsp
Tamarind Pulp 1 tsp
Besan 1 tbsp
Sesame Seeds 1/2 tbsp
Dry Coconut (grated) 1 tbsp
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Sugar 1/2 tsp
Curry Leaves 5
Cilantro few Sprigs
Salt to taste
Oil 2 tbsps
Method of preparation:
Lightly scrape the bitter gourd and remove the ends.
Wash and vertically halve the bitter gourds.
Remove all the seeds and slice each bitter gourd into 4 – 8 finger sized pieces.
Peel, remove ends and slice the onion.
Grind sesame seeds into fine powder using a spice blender.
Wash and roughly chop cilantro leaves.
Heat oil in a pan, add sliced bitter gourd and few pinches of salt.
Fry on medium flame till bitter gourd is soft and turns light brown.
Remove the fried bitter gourd onto a plate.
Now add the sliced onion in the same pan having remaining oil.
Sprinkle few pinches of salt to soften the onion and fry till its light golden in color.
Stir in ginger garlic paste and curry leaves.
Fry for couple of seconds, stir in besan, sesame seeds powder and dry coconut.
Fry for couple more seconds, stir in tamarind pulp, bitter gourd and salt.
Fry for a minute or two, stir in red chile powder, cilantro and sugar.
Remove from heat and serve spicy sour bitter gourd with plain steamed rice.
Notes: Make sure to fry the bitter gourd right.
Suggestions: If the bitter gourd is not cooked properly, cook covered on low flame till done. Adjust the amount of red chile powder for spice.
Variations: Try spicy stuffed bitter gourd, moong dal stuffed bitter gourd etc..
Other Names: Spicy Sour Bitter Gourd, Kakarakaya Vepudu, Karela Fry, Karathe Fry.