Bitter Gourd Fry | Kakarakaya Fry (without bitter taste) | Kakarakaya Vepudu

Andhra Specials

Kakarakaya Fry (without bitter taste) - Bitter Gourd slices are marinated in Salt and Turmeric. The moisture is squeezed out and then the vegetable is fried with Chilli Powder and Jaggery. This type of bitter goat fry can stay fresh for more than a week. it tastes very delicious when eaten with hot rice.

Bitter Gourd Fry can be prepared in a variety of ways, this style of fry is mild in bitterness and very tasty with sweet and spicy flavor.

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Tips

Bitter Gourd:

•Cut the bitter Gourd into medium sized pieces. Take care not to make the pieces too small. Else they will get crushed in the process of frying.

•I have used tender Bitter Gourd. You may use mature vegetable, which has well formed seeds. The seeds also taste quite good when tried.

•If you like the bitter taste of the Gourd, do not scrape out the outer layer. You may cut the vegetable along with the outer layer.

•If you do not like the bitter taste, add salt and turmeric to the pieces and let it marinate for sometime. Squeeze the water out later, and the bitter taste will go away. The bitterness will be to the minimum when fried.

How to fry the bitter Gourd:

•Put all the ingredients into the hot oil and cook on medium flame. When the bitter Gourd pieces start to become brown,Jaggery may be added Chilli Powder is added before taking the vessel of the flame. If Chilli Powder is added earlier, there is a danger of it getting burnt.

•If the frying is done slowly and steadily on medium flame, the vegetable can be preserved longer.