DiabeticFriendly Few Ingredients FiberFood Glutenfree Kids Friendly Quick to Make SouthIndian Recipes Travel Food Vegan WeightLoss

Kakarakaya Vepudu / Karela / Bitter-Gourd Stir Fry

South Indian style recipe for Diabetic friendly, Vegan, Pan fried stir fry with tips for zero bitterness.
Spread the love

Recipe Cooked, Photographed and Written by Praveena

PrepTime:15 mins   CookTime:10 mins  Cuisine:Indian

Bitter Gourd/Karela/ Kakarakaya is one vegetable which is not liked by many people. Main reason is its bitter to very bitter taste. This veggie is available throughout the year in India. So, being an Indian I am totally acquainted to various recipes using Bitter Gourd/ Karela.

While every recipe has its own technique to subside the bitterness of the bitter gourd/karela. This stir fry is one such recipe using Karela as the main ingredient and has a peculiar method to get rid of its bitterness. 

I inherited this, kakarakaya vepudu / karela / bitter-gourd fry, recipe from my Mother. Whenever, I prepare this stir fry , for my family or guests everyone just loved this taste. I hope even you would try and like this age old Bitter Gourd / karela stir fry recipe (Andhra style) of my dear Mom. 🙂 

Before starting to cook, don’t forget to see the Tips mentioned in the end.

My Curry recipes collection here⇒  Curry / Koora / Stir Fry

Rice recipes collection here⇒  Main Course

Chutney recipes collection here⇒ Chutney / Pachchadi / Dip

One-Pot recipes collection⇒  Electric Pressure Cooker Recipes

Related Posts: 

  1. Stuffed BitterGourd / Karela / Kakarakaya Ullikaaram Koora
  2. Beetroot-Coconut Stir Fry / Beetroot-Kobbari Koora
  3. Aratikaya Vepudu /Raw Banana Fry/ Plantain Stir Fry

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Ingredients:

  • Karela / Bitter Gourd/ Kakarakaya – 250 gm or (8 to 10 medium size)
  • Onion – 2 medium size
  • Turmeric Powder – ½ teaspoon
  • Red Chilli Powder – 1½ teaspoons
  • Salt – 2 teaspoon
  • Cooking Oil – 3 tablespoon
  • Crushed Garlic – 1 tablespoon (optional)
  • Desiccated / fresh grated coconut – 1 teaspoon (optional)

Special Ingredients:

  • Red Chilli Powder
  • Desiccated / fresh grated coconut

Step wise pics Procedure for ‘Kakarakaya vepudu / karela / bitter-gourd fry’ :

PREP WORK:

  • Wash the Bitter gourd / karela / kakarakaya . Cut off both the edges.
  • Lightly and gently scrape off the skin using the blunt side of the knife with which you cut the vegetables.
  • Then chop the bitter gourd/ kakarakaya into tiny pieces.
  • Take the pieces into a wide bowl and add 1½ teaspoons of salt.
  • With your palm, mix the salt and pieces , by tightly pressing and squeezing them against your palm. Do this for 2-3 mins. 
  • Let the pieces rest in bowl for about 10 mins.
    Bitter Gourd/Karela/Kakarakaya pieces mixed with salt and set aside
  • After 5 mins , in the meanwhile, chop the onions into same size just like the Bittergourd / Karela pieces.

COOKING:

  • Put a frying pan on the stove top under medium heat. Add the cooking oil.
  • When the oil is heated, add all the chopped onion pieces and crushed garlic (optional ingredient).
  • Shallow fry them until they turn transparent.
  • Now transfer all the bitter gourd/ karela pieces into the pan.
  • You can add the water too if anything has oozed out of the pieces in the bowl while squeezing out the salt.
    Bitter Gourd / Karela / Kakarakaya pieces transferred to the frying pan
  • Add the turmeric powder and remaining salt, give a thorough mix.
  • Let them shallow fry in the pan for 10 mins.
    Perfectly softened veggies
  • Check if the bitter gourd / karela / kakarakaya pieces have softened and all the water content has evaporated. If not continue for 2 more mins.
  • Add the red chilli powder and desiccated coconut. 
    Red Chilli Powder & Desiccated coconut added to the pan
  • Mix up everything. Let it stay on flame for 2 more mins.
  • Then switch off the flame and transfer to a serving bowl. Done!!

Tips:

  • Don’t peel the skin of the Bitter gourd/karela just scrape it lightly such that the small knobs on its skin are fallen off. The bitterness of this veggie lies in its skin and its seeds.
  • While squeezing its best to use your palm rather than any spatula or presser.
  • While stir frying, do not close the pan with lid.
  • Adjust the salt and spice as per your taste.
  • This, kakarakaya vepudu / karela / bitter-gourd fry, stays good at room temperature up to 2-3 days, and up to a week when refrigerator.

Result:

  • The taste of this, kakarakaya vepudu / karela / bitter-gourd fry, is not at all bitter, its perfectly spicy and yummy.
  • As this is not a wet gravy , this goes well mostly with any rice.
    Bitter Gourd Stir Fry / Karela / Kakarakaya Vepudu served with plain white rice

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Kakarakaya Vepudu / Karela / Bitter-Gourd Stir Fry

VegCookBook by Praveena
South Indian style recipe for Diabetic friendly, Vegan, Pan fried stir fry with tips for zero bitterness.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Accompaniment, Main Course, Side Dish
Cuisine Indian
Servings 4 servings

Equipment

  • Frying pan (for stove-top method)
  • Mixing Bowl / Vessel

Ingredients
  

  • 250 gms Karela / Bitter Gourd/ Kakarakaya (or 8 to 10 medium size)
  • 2 count Onion (medium size)
  • ½ teaspoon Turmeric Powder
  • teaspoon Red Chilli Powder
  • 2 teaspoon Salt
  • 3 tablespoon Cooking Oil
  • 1 tablespoon Crushed Garlic (optional)
  • 1 teaspoon Desiccated / fresh grated coconut (optional)

Instructions
 

PREP WORK:

  • Wash the Bitter gourd / karela / kakarakaya . Cut off both the edges.
    Lightly and gently scrape off the skin using the blunt side of the knife.
    Then chop the bitter gourd/ kakarakaya into tiny pieces.
  • Take the pieces into a wide bowl and add 1½ teaspoons of salt.
    With your palm, mix the salt and pieces, by tightly pressing and squeezing them against your palm. Do this for 2-3 mins.
    Let the pieces rest in bowl for about 10 mins.
  • In the meanwhile, chop the onions into same size just like the Bittergourd / Karela pieces.

COOKING:

  • Put a frying pan on the stove top under medium heat. Add the cooking oil.
    When the oil is heated, add all the chopped onion pieces and crushed garlic (optional ingredient).
    Shallow fry them until they turn transparent.
  • Now transfer all the bitter gourd/ karela pieces into the pan.
    You can add the water too if anything has oozed out of the pieces in the bowl while squeezing out the salt.
    Add the turmeric powder and remaining salt and give a thorough mix.
    Let it shallow fry in the pan for 10 mins.
  • Check if the bitter gourd / karela / kakarakaya pieces have softened and all the water content has evaporated. If not continue for 2 more mins.
  • Add the red chilli powder and desiccated coconut.
    Mix up everything. Let it stay on flame for 2 more mins.
    Then switch off the flame and transfer to a serving bowl. Done!!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword South Indian style karela fry recipe

You can Pin it here for later use :

Do leave a comment or  hit the like or follow button, just in case you like my recipe! 

You can find my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

2 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: