Karela Fry Andhra style is a simple and healthy vegetarian dish made with diabetes-friendly bitter gourds and spices. The flavourful and nutritiously rich Kakarakaya Vepudu Kura goes well with hot steamed rice and Rasam.
Bitter Gourd is a powerhouse of nutrients – it is well known for it’s ability to lower blood-sugar levels in diabetics. It helps in weight-loss and improves immunity.
The medicinal properties of bitter melon make this under-appreciated vegetable worth looking into.
Karela Fry Andhra Recipe:
Bitter Gourd Fry made Andhra Style is a delicious recipe that will make you forget the bitterness of the vegetable and mark it as one of your favourite recipe! While the bitter gourd is unabashedly bitter and takes some getting used to, there are many cooking methods to counter its bitterness such as adding sweet, spicy or savory components.
- Firstly wash the karelas and cut off the ends. Then cut the bitter gourd into round slices. (To reduce the bitterness, you can sprinkle salt on the bitter melon slices, toss well and place them in a colander to drain for 10 minutes.
- Also peel and finely chop the onions. Wash and chop finely the tomato. Wash the curry leaves.
- Heat oil in a kadai. When hot, temper with urad dal and chana dal. Then add mustard seeds, curry leaves and cumin seeds. Saute for a few seconds.
- Now add the finely chopped onions and fry for a few minutes over medium heat till the onions start to brown.
- Then put in the chopped tomatoes, mix well and cook covered till they turn mushy.
- Next add the bitter gourd slices and combine well.
- Now sprinkle salt, turmeric powder, red chilli powder and sambhar powder. Mix everything well.
- Cover and cook over low heat, stirring in-between till the karelas are done.
- Remove and serve Karela Fry as a side Rice and Dal.
If you are searching for more Bitter gourd recipes, then do try out Karela Tikkis
Kakarakaya Vepudu Recipe details below:
Kakarakaya Vepudu Recipe
Ingredients
- Karela/ Bitter Gourd – 200 gms
- Onions – 2. medium
- Mustard Seeds – ¾ tsp
- Chana Dal – 1 ½ tsp
- Urad Dal – 1 tsp
- Cumin Seeds – ¾ tsp
- Salt to taste
- Turmeric Powder – ½ tsp
- Sambhar Powder – 1 ½ tsp
- Red Chilli Powder – 1 tsp
- Oil – ¾ tbsp
- Curry leaves - 2 sprigs
- Tomato - 1 medium
Instructions
- Wash and thinly slice the karelas into roundels.
- Peel and chop the onions finely. Chop the tomato. Wash and pick curry leaves.
- Heat oil in a pan and add the chana dal and urad dal. Once they change colour, add mustard seeds, cumin seeds and curry leaves. Fry till they start to splutter.
- Add the chopped onions and sauté till the onions become translucent.
- Put in the chopped tomato and cook till soft. Add the karela slices, mix well.
- Add turmeric powder, red chilli powder, salt and sambhar powder. Combine well. Cook covered on a low flame till the karelas turn a crispy brown.
- Remove and serve as a side dish with Rice.
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