Wednesday, October 10, 2012

Kakarakaya vepudu/Bitter gourd fry/Karela fry

Bitter gourd is a personal favorite but not really sought for at home. Bitter gourd fry however has changed the scenario. It is the most welcome curry on any day. 

To see how Karela Fry is made, please click here.

Preparation time: 10-15 mins

Serves: 2


Bitter gourds (karela/kakarakaya) 2
Refined cooking oil 1 cup
Red chilli powder to taste
Salt to taste


Heat oil in a kadai/pan (bandli/mookudu).

Wash wipe and chop the bitter gourd into thin circles. The thinner the circles the crisper the fries.

Fry the circles in lots until they turn brown and crispy. Remove onto a tissue to drain out excess oil.

Sprinkle red chilli powder, salt and sugar (optional) to taste.

Hot, sour and crispy Kakarakaya vepudu or bitter gourd/karela fry is had with ghee-topped rice of course, that is the traditional way. It tastes great when dipped into thick yoghurt and munched away.


Jay Singh said...

Wow, this looks delicious :)
Can't wait to try this out :)



Debopam said...

Try to have it at least once a week... My dads favorite too....

Ghazala Hossain said...

I do not eat bitter guard but this looks yumsome :D

Pratnee said...

Thank you Jay, Debo and Ghazala:)

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