After a long gap of 6 months, I am back with a new and very easy recipe – bitter gourd fry also called karela or kakarakaya.
I know that a lot of people do not like this vegetable since it is bitter in taste. I myself never used to eat it as a child. But suddenly after marriage, I had this at a friend’s wedding and since then I started enjoying this vegetable. I realised that the hybrid bitter gourd(large ones) that is now available in markets in less bitter in taste compared to the desi(small) ones. So, I always buy the hybrid variety when in season.
Today, I am posting the basic fry version without any onions. You can prepare this curry with onions or some people prefer to add some jaggery as well.
This bitter gourd fry can be served with rasam, sambar or dal. By adding little more oil you can prepare a lovely crisp curry.
Cooking time: 20 mins
Kakarakaya or karela or bitter gourd – 1 big (deseeded and cut into roundels)
Turmeric powder – ½ tsp
Red chili powder – ½ tsp
Salt – to taste
Oil – 3 tbsp
- Heat oil in a pan.
- Once oil is hot, add turmeric powder.
- Add the bitter gourd and fry on a medium high heat.
- Keep stirring once in a while.
- When the vegetable is almost cooked, add salt and red chili powder. Cover and cook another minute or so.
- Serve with sambar, dal or rasam.