Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry

Padma Veeranki

June 12, 2018

16656 Ratings

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Andhra

Andhra Style Kakarakaya Vepudu Recipe is a delicious preparation of the Bitter Gourd also known as Karela or Pavakkai. The addition of onion and garlic along with the south indian flavors of curry leaves, makes vegetables delectable. Serve the Andhra Style Kakarakaya Vepudu along with Steamed Rice topped with ghee and a Tomato Rasam to along with it.

Did You Know: Bitter gourd is rich in various vitamins, minerals, and dietary fiber. It has double the level of all these essential nutrients than those that are present in some other fruits and vegetables. Traditional medicine recommends drinking bitter gourd juice on an empty stomach in the morning to lower the blood sugar level and keep diabetes in check.

If you like this recipe, you can also try other Bitter Gourd Recipes such as:

Ingredients

300 Karela (Bitter Gourd/ Pavakkai), small & tender, sliced into thin roundels

2 Curd (Dahi / Yogurt)

1/4 Turmeric powder (Haldi)

1 Mustard seeds (Rai/ Kadugu)

1-1/2 Cumin seeds (Jeera)

2 Dry Red Chillies

1 Onion, thinly sliced

6 Garlic

1 Curry leaves

1 Red Chilli powder

1 Amchur (Dry Mango Powder)

1 Jaggery

Coriander (Dhania) Leaves, few sprigs, finely chopped

Instructions for Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry

To begin making the Andhra Style Kakarakaya Vepudu Recipe, first cook the bitter gourd in a pressure cooker. Place the bitter gourd in the pressure cooker along with yoghurt, 2 tablespoons water, turmeric powder and some salt. Pressure cook until you hear just one whistle. After the first whistle turn off the heat.

Open the pressure cooker once the pressure gets released (about 2 minutes) and keep the cooked Kakarakaya (bitter gourd) aside.

Heat a tablespoon of oil in a wok or heavy bottomed pan over medium heat. Add mustard seeds, cumin seeds and dry red chillies and allow them to crackle and roasted.

Once the chilies have roasted, add the sliced onion, garlic pods, curry leaves and sauté for 2 minutes until the onions have slightly softened.

Add the cooked Kakarakaya (bitter gourd) and stir fry over medium heat for 8-10 minutes till the bitter gourd pieces start to turn brown and cooked softer.

Once the Kakarakaya (bitter gourd) is cooked well, add the red chilli powder, amchur powder, jaggery and salt to taste. Continue to stir for another 2 to 3 minutes.

Fry over high heat until you get a nice dark brown colour for 3 to 5 minutes.

Finally add finely chopped coriander, mix well and turn off the heat.

Serve the Andhra Style Kakarakaya Vepudu with hot rice and ghee (optional) or as a side dish for rice with Hyderabadi Khadi Masoor Ki Dal or Kerala Cheriya Ulli Sambar Recipe or Tomato Rasam. It also pairs well with roti or parathas.