Kakarakaya fry, also known as Bitter Gourd Fry, is a popular South Indian dish known for its unique bitter taste. Here’s a simple recipe to make Kakarakaya fry:
Ingredients:
- – 2-3 medium-sized bitter gourds (kakarakaya)
- – 2 tablespoons oil (preferably sesame oil or any cooking oil)
- – 1 teaspoon mustard seeds
- – 1 teaspoon cumin seeds
- – 1/2 teaspoon turmeric powder
- – 1 teaspoon red chili powder (adjust to your spice preference)
- – 1 teaspoon coriander powder
- – Salt to taste
- – A pinch of asafoetida (hing) – optional
- – Curry leaves (a few sprigs)
- – 2-3 cloves of garlic, minced (optional, for added flavor)
Instruction:
- Prepare the Bitter Gourd:
- – Wash the bitter gourds thoroughly and dry them with a kitchen towel.
- – Trim the ends and cut them lengthwise.
- – Remove the seeds and pith from the bitter gourds. This helps reduce the bitterness. You can scrape them out using a small spoon.
- Marinate the Bitter Gourd:
- – In a mixing bowl, combine the bitter gourd pieces, turmeric powder, red chili powder, coriander powder, and salt.
- – Toss the bitter gourd pieces well, ensuring they are coated evenly with the spice mixture. Let them marinate for at least 15-20 minutes. Longer marination helps reduce the bitterness further.
- Heat Oil and Temper:
- – Heat oil in a pan or skillet on medium heat.
- – Add mustard seeds and let them splutter.
- – Add cumin seeds, minced garlic (if using), and curry leaves. Sauté for a minute or until the garlic turns aromatic.
- Add the Marinated Bitter Gourd:
- – Add the marinated bitter gourd pieces to the pan.
- – Spread them out evenly and let them cook without disturbing for a few minutes. This helps them become crispy.
- Cook on Low Heat:
- – Reduce the heat to low and cover the pan. Let the bitter gourd cook on low heat, stirring occasionally.
- – Continue to cook until the bitter gourd turns crispy and golden brown. This can take around 20-30 minutes.
- Optional Step: Add Asafoetida:
- – If you’re using asafoetida (hing), sprinkle a pinch over the frying bitter gourd and stir well. It adds a unique flavor to the dish.
- Serve Hot:
- – Once the bitter gourd pieces are crispy and cooked to your liking, turn off the heat.
- – Serve the Kakarakaya fry hot as a side dish with rice or roti.
Enjoy the unique flavor and texture of Kakarakaya fry as a delicious and nutritious addition to your meal. Adjust the spice levels according to your taste preferences.