Kakarakaya Vepudu – Bittergourd Stir fry

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Bittergourd - Karela Fry Recipe

Kakarakaya Vepudu

Excessive on the nutritive quotient, Karela, is a vegetable that’s obtainable all yr spherical at our native farmer’s market and a daily at our house. Few takers for this knobbly, humble, bitter tasting vegetable. However the few who selected to transcend the outward look and bitter taste, have been received for all times as soon as they savored its true style, appreciating it well being enhancing advantages.

An day by day, easy, stir fry utilizing few spices and jaggery to offset the bitter taste of Kakarakaya. Makes an honest facet with rice or rotis.

Kakarakaya Vepudu Recipe

Prep & Cooking: 45 mts

Serves: 3-4

Delicacies: Andhra

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Components:

1/4 kg bitter gourd, peel, slice into rounds

2 medium onions, finely sliced

1/4 tsp turmeric pwd

pinch of saunf/aniseed pwd

1 tsp crimson chilli pwd

1/2 tsp coriander pwd

pinch cumin pwd

1 1/2 tsps jaggery pwd or grated jaggery

1 1/2 tbsps oil

salt to style

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3 garlic cloves, crushed OR 1/4 tsp asafoetida

10-12 curry leaves

1 Evenly peel the bitter gourds, nip the ends. Reduce every gourd size sensible and slice them. Hold apart.
2 Warmth oil in a vessel, add the mustard seeds and allow them to pop. Add cumin and permit to brown, add the curry leaves and asafoetida or garlic and stir fry for 10 secs. Add the sliced onions and fry for 5-6 mts until they flip clear.
3 Add the spice powders and jaggery and mix effectively.
4 Add the sliced bitter gourds and salt, saute for a mt. Place lid and prepare dinner for 10 mts on low flame. Stir in between. Take away lid and saute on medium warmth with out lid guaranteeing they don’t burn or keep on with the pan. Hold frying until they effectively roasted and this might take about 22-25 mts.
5 Regulate salt and serve scorching with rice.



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