Karela Fry Recipe / Pavakkai Fry / Kakarakaya Fry Recipe
Previously I posted the basic karela ( bittter gourd ) fry with onion which is of
course very tasty and healthy. But kids ( like mine ), do not like the flavour
( bitterness ) of the kakarakaya. But I am very adamant on introducing my kids
to all the tastes and flavours that nature has given us. Moreover, it is very
nutritious. It is one of the veggies that is high in nutrient quotient other
than providing many benefits. The benefits include killing cancer cells,
reversing diabetes. It is also said that it helps in ailing the liver problems
if any. So, I have become all the more stubborn to feed this amazing vegetable to my
kids.
I was
like my kids during my childhood days. But my mom was very strict when it comes
to food. So she made us to eat all the veggies irrespective of whether we like
it or not. Now when I am in the shoes of my mom, I understand what she had gone
through to give us a healthy life. Great moms!
Today´s
karela´s recipe is prepared along with potato which helps in reducing the
bitterness of the karela to a far extent. Thereby, helping the kids to eat the
veggie without any hesitation. This is my mom´s recipe which was passed on to
me for my kids. The other day when I prepared this curry for their lunch box,
they did not even hint the presence of this vital veggie. Hence, this is a
recipe to keep and prepare frequently for healthy ourselves.
Preparation
Heat oil
in a pan. When it is hot enough, add the mustard and cumin seeds.
When they crackle, add the peeled garlic pods and fry until they turn light brown in colour.
Now add the diced potatoes and red chillies. Sauté for a 2-3 minutes.
Now drop the chopped onions and fry for another minute.
Finally add the chopped bitter gourd, salt and turmeric powder.
Its always advisable to add the turmeric powder in the oil. This was an exception. Add a teaspoon of sugar and mix well. Cover with a lid and cook until the potatoes are 95 % cooked. Keep stirring every minute to avoid burning at the bottom of the pan. When the potatoes are almost cooked, remove the lid and continue cooking on a low flame. Cook for another 5-7 minutes until the potatoes and bitter gourd are nicely cooked. Now add the chilli powder and mix well.
Check for salt and spice and switch off the flame. Serve with hot steamed rice or as a lunch box dish.
When they crackle, add the peeled garlic pods and fry until they turn light brown in colour.
Now add the diced potatoes and red chillies. Sauté for a 2-3 minutes.
Now drop the chopped onions and fry for another minute.
Finally add the chopped bitter gourd, salt and turmeric powder.
Its always advisable to add the turmeric powder in the oil. This was an exception. Add a teaspoon of sugar and mix well. Cover with a lid and cook until the potatoes are 95 % cooked. Keep stirring every minute to avoid burning at the bottom of the pan. When the potatoes are almost cooked, remove the lid and continue cooking on a low flame. Cook for another 5-7 minutes until the potatoes and bitter gourd are nicely cooked. Now add the chilli powder and mix well.
Check for salt and spice and switch off the flame. Serve with hot steamed rice or as a lunch box dish.
Ingredients
Oil 2 tbsp
Mustard
seeds 1/2 tsp
Cumin
seeds 1 tsp
Potatoes 4 ( small )
Red
chillies 2
Onions 1
Bitter
gourd 1 ( big )
Salt to taste
Turmeric
powder 1/4 tsp
Sugar 1 tsp
Chilli
powder 1 tsp
Garlic 10 - 11 pods ( increase or decrease as per
your liking )
Method
- Add oil in a pan and do the tempering with mustard and cumin seeds.
- Add garlic pods and fry until light brown on them.
- Drop the potatoes and red chillies. Fry for 2-3 minutes.
- Add the onions and fry for a minute.
- Now add the bitter gourd pieces, salt, sugar and turmeric powder.
- Mix well and cook covered until the potatoes are almost done. Keep stirring frequently.
- At this stage, remove the lid and cook further until the potatoes and bitter gourd are completely cooked.
- Add chilli powder and mix well.
- Check for spice and salt. Switch off the flame.
- Serve with hot steamed rice.
Notes
- You can also add some lentils like channa dal or urad dal during tempering.
- A pinch of garam masala powder will enhance the taste of the curry.
