Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry
Andhra Style Kakarakaya Vepudu, an Andhra Style Bitter Gourd stir fry which you can make for your everyday meals. Serve it along with Steamed Rice and Tomato Rasam.
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:
20 M
30 M
50 M
4 Servings
Ingredients
- 300 grams Karela (Bitter Gourd/ Pavakkai) , small & tender, sliced into thin roundels
- 2 tablespoons Curd (Dahi / Yogurt)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds
- 1-1/2 teaspoon Cumin seeds (Jeera)
- 2 Dry red chillies
- 1 Onion , thinly sliced
- 6 Garlic
- 1 sprig Curry leaves
- 1 teaspoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Jaggery
- Coriander (Dhania) Leaves , few sprigs, finely chopped
How to make 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.
Padma Veeranki
Padma is the voice behind MasalaKorb. She is a Biochemist by education and a full time blogger by passion. Her favorite quote “...no one is born a great cook, one learns by doing it” ― Julia Child.She loved travelling around the globe and exploring different cuisines. Her style is confined mostly to simple home cooking methods that are local and seasonal and keeping with authenticity. At Masalakorb you will discover recipes of Indian food with aromatic spices and herbs. It is her honest attempt to pen wonderful trivia through her posts and walk you through even the most basic recipes required in achieving that glorious Indian food that you have been craving for.
