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Crispy Bitter gourd fry straight from pan.
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Bitter Gourd Stir Fry or Kakarakaya Fry | Easy Karela Fry Recipe

Simple bitter gourd recipe prepared with minimal spices. It is slightly tangy, spicy and finally the sugar helps in caramelising the onions to lend a sweet tinge to the dish, hence balancing out the bitterness.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course / Side dish, Side Dish / Curry
Cuisine: Indian Cuisine
Keyword: Bitter Gourd Fry, Kakarakaya Fry, Karela Fry, Pavakkai Fry
Author: Padma Veeranki

Ingredients

  • 4 Tender bitter gourds Wash & slice into thin circles
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 2 tbsp Sour Yoghurt
  • 2 tbsp Oil to shallow fry
  • 1 tsp Mustard Seeds
  • tsp Cumin Seeds
  • 2 Dry Red Chillies
  • 1 Large Onion thinly sliced
  • 10 Garlic Pods Peeled
  • A Sprig of Curry Leaves
  • tsp Red chilli powder
  • 1 tsp Coriander Powder
  • 1 tsp Amchur Powder Dry mango powder
  • 1 tbsp Jaggery or Sugar
  • 2 tbsp Coriander finely chopped

Instructions

  • Take bitter gourd pieces in a microwave safe bowl, add yoghurt, turmeric powder and some salt.
  • Mix well and microwave the bitter gourd pieces for 5 to 6 minutes or until all the water evaporates.
  • Heat oil in a skillet over medium heat. Add mustard seeds, cumin seeds and dry red chillies.
  • Once the mustard starts to pop up, add sliced onion, garlic pods, curry leaves and sauté for 2 minutes.
  • Now add microwaved bitter gourd pieces.
  • Fry them over medium heat for 8-10 minutes till the bitter gourd pieces start to turn brown. Slow roasting is the key.
  • Now add red chilli powder, coriander powder, amchur powder & jaggery. Mix well and continue to fry.
  • Adjust salt.
  • Fry over high heat until you get a nice dark brown colour for 3 to 5 minutes.
  • Finally add finely chopped coriander, mix well and turn off the heat.
  • Serve with hot rice and ghee (optional) or as a side dish for rice with Dal or Sambar or Rasam. It also pairs well with roti or parathas.

Recipe Video

Notes

  • The addition of sugar is optional, but I recommend to use it. If you don't like sweet taste, you can avoid.
  • There should be loads of onions to get a good taste and to compensate the bitterness.
  • You can also use tamarind juice instead of amchur powder. There will be a slight difference in taste.
  • You can use jaggery or sugar.
  • Using sour curd is important to balance out the bitterness.
  • At the end, if you still feel it is too bitter to your liking, then squeeze in some lemon juice. But make sure you balance the salt.
  • Finally adjust spice levels with red chilli powder and dry red chillies to suit your taste and make sure to balance out all the flavours.