Aa Kakarakaya Vepudu made with seasonal fresh spiny gourds tastes just heavenly. Andhra boda kakarakaya fry is delicious, easy and healthy and gives a nice Southern touch to this veggie dish. The flavours all come together nicely and you feel completely nourished with each spoonful.
Spiny gourd (Momordica dioica), also known as Kantola, Prickly carolaho and Teasel gourd is a member of the gourd family. It’s called Kantola in Hindi kakrol in Bengali, boda kakara/ Aa kakarakaya in Telugu, Kankoda in Gujarati and Phagla in Konkani.
The small oval-shaped spiky teasle gourds have a crisp flesh and small seeds. The unique gourds which resemble miniature bitter gourds, but not half as bitter, are available during the monsoons in India. The lovely green spiny gourds have antibiotic properties and are a good source of dietary fibre. The low-calorie spiky vegetable helps reduce blood sugar levels in diabetics, reduces the risk of cancer and kidney stones and improves digestion and eye sight.
Kakrol slices fried with onion, tomato and Indian spices taste just great. Kakrol fry goes well as a side with rice and dal/rasam.
Aa Kakarakaya Vepudu Recipe Andhra Style:
Aakakarakaya Vepudu is a nice and light dish where the flavour of the gourds comes through. You’ll just relish this lightly-spiced and wholesome fried kakrol. Prepared with fresh, locally available gourds, this recipe is super easy and very tasty, inspired by flavours of South Indian cooking. Serve this as a side with white rice.
How to make aa kakarakaya vepudu masala:
To make Spiny gourd fry, wash the aakakarakaya well. Remove the stem and cut the kakrol into thin slices.
Heat oil in a frying pan and fry the Aa kakarakaya slices till they turn a light brown. Remove and keep aside.
In the same pan, sizzle mustard seeds and cumin seeds. Add crushed garlic and sauté for a couple of seconds. Then add onion slices and fry till they turn slightly brown.
Tip in the chopped tomato and cook till soft.
Sprinkle salt, turmeric, red chilli powder, cumin powder and coriander powder. Mix all the ingredients well and cook for 1-2 minutes.
Add the fried Spiny gourd slices, combine well and cook covered for about 5 minutes till all the masalas are well incorporated.
Garnish the fried Kakrol with freshly chopped coriander and remove the Kantola fry from heat.
Serve Andhra Aa Kakarakaya Vepudu with white rice or Chapathi.
Kakrol Fry Recipe details below:
- Aa Kakarakaya (Spiny gourd) – 4
- Onion – 1 small, sliced
- Tomato – 1 medium, chopped
- Garlic cloves -2, crushed
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Salt - to taste
- Turmeric powder – ⅛ tsp
- Cumin powder – ⅛ tsp
- Coriander powder – ¼ tsp
- Red chilli powder – ⅛ tsp
- Oil – 1 ½ tbsp
- Coriander leaves – 1 tsp, chopped
- Wash the spiky gourd well and slice them up.
- Heat oil in a kadai. Toss the sliced spiny gourds into the pan and sauté them over medium heat till they turn a light brown. Remove with a slotted spoon and keep aside.
- Temper the oil with mustard and cumin seeds. Once they start to crackle, add crushed garlic and sauté for a couple of seconds.
- Add the sliced onions and fry till they turn slightly brown.
- Add the chopped tomato and cook till they soften.
- Add the dry spice powders – salt, turmeric, red chilli powder, coriander powder and cumin powder. Mix well.
- Add the fried spiny gourds and mix well. Cover and cook on low heat for about 5 minutes, stirring occasionally.
- Garnish with chopped coriander leaves and remove.
- Serve Aa kakarakaya Fry with white rice and ghee.