Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry

Name: Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Bitter Gourd (300 grams Karela (Bitter Gourd/ Pavakkai) small & tender, sliced into thin roundels); 2 tbsp Yogurt (2 tablespoons Curd (Dahi / Yogurt)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Cumin Seeds (1-1/2 teaspoon Cumin seeds (Jeera) — up to 0.5); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 piece Yellow Onion (1 Onion thinly sliced); 6 pieces Garlic (6 Garlic); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); 1 tsp Jaggery (1 teaspoon Jaggery); 1 pinch Cilantro (Coriander (Dhania) Leaves few sprigs, finely chopped)

Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry - Poriyal Recipes (South Indian Sabzi) (Indian)

50 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Steps

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