Bittergourd Garlic Chilli Powder or Kakarakaya karam
Bitter gourd Chilli Garlic Powder or Kakarakaya karam is an amazing dish spiced with all possible tastes from bitterness, tanginess to spiciness making this dish enticing and addictive.
Ingredients
- 2 to 3 medium sized Bitter gourds washed and cut into half inch thick pieces
- 1 Tablespoon salt
- Oil for deep frying
- For the Garlic Chilli Powder:
- 6 to 10 Garlic cloves
- Small lemon size Tamarind
- 1 Tablespoon Cumin seeds
- 3 to 4 Tablespoons Red chilli powder
- Required salt
- Other Ingredients:
- 2 Sprigs of curry leaves
Instructions
- Place the bitter gourd pieces in a mortar, sprinkle a tablespoon of salt and crush lightly with a pestle so that the pieces are intact and only some juice comes out.
- Now squeeze the pieces really well and drain off the water.
- Heat oil in a pan over medium heat for deep frying.
- In the mean time prepare garlic chilli powder.
- For this take all the ingredients under the section “For garlic chilli powder“ in an electric blender and grind for a few seconds to a coarse powder.
- Once the oil is hot enough add the bitter gourd pieces and fry them over medium heat till golden brown stirring often with a slotted ladle.
- Drain fried pieces onto an absorbent tissue paper.
- Repeat the process till you are done with all the bitter gourd pieces.
- Remove some oil from the pan to a bowl ( to discard) and use the rest.
- In the remaining oil (approximately 2 Tablespoons) in the pan, add the garlic chilli powder prepared above along with curry leaves and fry till the raw smell goes off.
- Now add deep fried bitter gourd pieces and mix well.
- Stir for a minute, adjust salt if required and turn oft he heat.
- Remember this is not a curry, so it should be enjoyed in moderation with hot rice and a dollop of ghee.
- Serving Instruction: You can have 2 to 3 bitter gourd pieces with half to1 teaspoon of the powder along with rice, dollop of ghee and an omelette or pappad on the side.
- Store it in an air tight container and use for about 2 weeks unrefrigerated or up to 2 months when refrigerated.
Notes
1. Adjust spice levels with red chilli powder to suit your taste.
2. If you feel the powder turned out too spicy, you can squeeze some lemon juice and adjust salt and use it. This reduces the spiciness.
3. You can use the garlic pods with skin.
4. The quantity of garlic is flexible, so feel free to use more or less. I usually use a lot.
5. You can use this garlic chilli powder in different vegetable fries and enjoy.
6. Do not bring the powder in contact with water, otherwise the shel life reduces.
7. Make sure you fry the bitter gourd pieces till golden brown.
8. In case you decide to bake bitter gourd pieces, cut it into thin circles so that they bake fast.
2. If you feel the powder turned out too spicy, you can squeeze some lemon juice and adjust salt and use it. This reduces the spiciness.
3. You can use the garlic pods with skin.
4. The quantity of garlic is flexible, so feel free to use more or less. I usually use a lot.
5. You can use this garlic chilli powder in different vegetable fries and enjoy.
6. Do not bring the powder in contact with water, otherwise the shel life reduces.
7. Make sure you fry the bitter gourd pieces till golden brown.
8. In case you decide to bake bitter gourd pieces, cut it into thin circles so that they bake fast.