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Kakrol Fry Recipe

Kakrol fry is one of my favourite ways to cook this green and spiky gourd. I enjoy the simple flavours of this easy vegetarian dish and it makes for a very nice side with rice or chapathis.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Andhra
Servings: 3
Calories: 83kcal
Author: Shil

Ingredients

  • 4 Aa Kakarakaya/Spiny gourd
  • 1 small Onion, sliced
  • 1 medium Tomato. chopped
  • 2 Garlic cloves, crushed
  • ¼ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • Salt - to taste
  • tsp Turmeric powder
  • tsp Cumin powder
  • ¼ tsp Coriander powder
  • tsp Red chilli powder
  • tbsp Oil
  • 1 tsp Coriander leaves, chopped

Instructions

  • 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.