Kakarakaya Vepudu( Bitter Gourd Fry)

Serves : 4

Ingredients:

Kakarakaya/Bitter Gourd - 4 big ones - Diced into big pieces.

Pink Onions - 1 big Finely Chopped

Garlic - 3 cloves crushed

Curry Leaves - 3 leaves

Red chillies - 2 big

jeera/cumin seeds - 2 tblspoons

mustard seeds - 1 tblspoon

Coriander leaves - 1 stalk chopped finely

menthi powder( Roasted Fenugreek Powder) Optional- 1/2 tblspoon

Turmeric powder - 1/2 tblspoon

salt - according to taste

oil - 3 tblspoons

red chilli powder - 1 tblspoon

jaggery - 1 tblspoon ( if powdered)

Inguva(Hing) - a pinch

Milk - 2 tblspoons

dry coconut powder - 2 tlspoons

Preparation:

1. Boil water in a vessel and add Diced Kakarakaya Pieces in it. Add some salt to the boiling water.

2. Boil for 20 mins until the pieces turn into light green. 

3. Drain the water and squeeze out excess water from the kakarakaya pieces by hand and keep then aside. This will reduce the bitterness of Bitter Gourd.

Method:

1. Heat oil in a kadai and add cumin seeds,mustard seeds,hing, methi powder and let them splutter.

2. Now add curry leaves, crushed garlic and red chillies and fry well.

3. Once garlic turns golden color, add chopped onions and fry until onions turn golden brown. Add salt to onions.

4. Add kakarakaya pieces( squeezed out of excess water) and mix well.

5. Add Turmeric powder, red chilli powder , dry coconut powder and stir. 

6. Fry the contents for 5-6 minutes until the kakarakaya pieces turn into light brown color ( as shown in the picture above) .

7. Add Jaggery and give a stir for another 2 minutes. At this point make sure Jaggery mixes well with the entire contents without any lumps.

8. Add Milk to the curry and mix well.

9. Garnish with chopped coriander leaves and switch off the stove.

10. Kakarakaya vepudu is ready. Serve hot with Rice.

Tips:

1. Milk adds additional flavour and nice texture to the curry.

2. Adding jaggery reduces the bitterness of the kakarakaya. It can be substituted with sugar as well, but jaggery gives nice taste.

3. Squeezing out excess water from kakarakaya is important as the pieces hold water and makes the texture of the fry into watery. Also squeezing water removes the bitterness.

4. Coconut powder and methi powder are optional, but gives additional taste.