Kakarakaya Vepudu
Kakarakaya vepudu is an Andhra bitter gourd fry coated in roasted gram flour and cooked until crisp.
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55 mintotal
35 min hands-on20 min hands-off
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Heat 2 tablespoons of oil in a wide, heavy pan on medium heat. Add the squeezed bitter gourd (karela) slices.
Fry the bitter gourd patiently for 8-10 minutes, tossing frequently, until the slices shrink, turn dark brown, and become distinctly crispy. Remove them and set aside.
8–10 min
In the same pan, add the remaining 1 tablespoon of oil. Add mustard seeds, cumin seeds, and let them pop.
Add the crushed garlic and fresh curry leaves. Sauté for a few seconds.
Add the chopped onions and fry until they are soft and slightly golden.
Return the fried bitter gourd slices to the pan. Mix well with the onions.
Turn the heat to low. Sprinkle turmeric powder, red chilli powder, salt, and the roasted gram flour (or besan) evenly over the mixture.
Toss vigorously for 2-3 minutes. The flour will coat the vegetables, absorb any residual moisture, and give a fantastic, nutty crust.
2–3 min
Turn off the heat and serve warm.
How to tell it's done
Intensely crunchy, dark, and highly spiced bitter gourd rings coated in a dry, nutty roasted flour mix.
Getting it right
Tip
Adding the roasted gram powder (putnala podi) at the very end completely changes the dish, turning any lingering bitterness into a deeply savory, nutty crunch.
What to serve it with
An absolute delicacy in Andhra households, eaten mixed with hot Steamed Rice and a generous drizzle of ghee, or as a side to Sambar.
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