Kakarakaya fry
Kakarakaya fry, from above
VegVeganAndhra Pradesh

Kakarakaya fry

Bitter gourd fried crisp with onion, jaggery and peanuts. Bitter, sweet, spicy, crunchy.

40 minTime
3 gProtein each
mediumSpice
Bitter gourd fry1 chapter · 1 min read

Make it your way

Grandma's wayCrisp bitter gourd with jaggery.
The original
164kcalsame
3 gproteinsame
4 gfibresame
40minutessame

Kakarakaya fry.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Bitter gourd (bitter melon)4 medium, sliced thin
Onion1 medium
Jaggery2 tsp
Tamarinda tiny piece
Red chilli powder (indian red chili powder)1½ tsp
Turmeric (ground turmeric)¼ tsp
Peanuts2 tbsp, crushed
Garlic4 cloves
Cooking oil (vegetable oil)3 tbsp
Saltto taste

Method

3 steps
  1. 1Rub sliced bitter gourd with salt and turmeric, rest 20 minutes, squeeze out juice.
  2. 2Fry in oil on medium until crisp and browned.
  3. 3Add onion and garlic, fry 3 minutes; add jaggery, tamarind, chilli and peanuts. Toss.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Kakarakaya fry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Majjiga pulusu30 min
With a main Andhra chicken curry50 min
To drink Sol kadhi40 min
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