Andhra Style Kakarakaya Vepudu Recipe – Bitter Gourd Stir Fry

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 (Rai/ Kadugu)
• 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

Steps

1. 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.
2. Open the pressure cooker once the pressure gets released (about 2 minutes) and keep the cooked Kakarakaya (bitter gourd) aside.
3. 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.
4. Once the chilies have roasted, add the sliced onion, garlic pods, curry leaves and sauté for 2 minutes until the onions have slightly softened.
5. 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.
6. 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.
7. Fry over high heat until you get a nice dark brown colour for 3 to 5 minutes.
8. Finally add finely chopped coriander, mix well and turn off the heat.
9. 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.