Kakarakaya Fry(Karela Fry/Bittermelon Fry)

Written By Praveena Gudipati on Wednesday, December 10, 2014 | 5:01 PM

Kakarakaya or Bittermelon, just like the name,very bitter in taste but what many people doesn't know is it's really good for health. I like Kakarakaya. The way my mom makes the curry with sesame powder and grated coconut it's really yummy. Another easy way to cook is deep fry. Even though I like deep drys I make them only once in a while. The usual Karela recipe I make is stir fry with grated carrot. Cooking/handling this vegetable is little different than other veggies.

Nutrition :Bitter melon, I would call a wonder vegetable especially for Type-2 diabetes people. It contains plant insulin which helps lower the blood glucose levels. Rich in folate this is good for pregnant woman.Also it is rich in vitamin C and antioxidants. With so many good things makes it worth to eat this bitter vegetable.

In this recipe I have used Indian bitter gourd but you can also use Bitter melon from American grocery stores. I use both, which ever is on hand. I always use olive oil for my regular cooking and vegetable oil for deep frys. You can use which ever oil you have on hand. I have used big pieces of Karela in this recipe which gives soft pieces after frying. Another fry recipe which I will post later is crunchy Karela fry. Karela fry goes well with rice served along with plain dal (cooked lentils) or any dal.

Servings:

Four (4)

Total time:

40 minutes

Category:

Frys/Vepudu

Author:

Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

3 karela

Oil to deep fry

To marinate:

1 teaspoon salt

1/2 teaspoon Turmeric

For the Karam (Spice mix):

4 table spoon peanuts

3 tablespoons chilli powder

Salt to taste

3 garlic cloves

Kakarakaya Kaaram step-by-step Recipe with Photos

Scrape the outer layer of Karela with a spoon or peeler.Wash em.
Cut the Karela into big chunky round pieces.Cutting big pieces turns Karela into soft to bite pieces after frying. If you want crunchy frys cut the Karela lengthwise first and then into thin strips.Do remember that after marinating N frying they will reduce in size.
Take the Karela pieces in a bowl and add salt and turmeric. Toss the pieces gently so as to coat the spices.
Now leave the Karela pieces aside to marinate for at least 15-20min.
During this time you can start working on the Kaaram (spice mix). Roast the peanuts with out oil in a pan.I have peanut powder on hand so I used it.
Grind this peanuts with salt to taste, chilli powder to a smooth powder. We are not adding garlic here as it would turn the spice mix into clumps. Add the garlic separately by grating or using mortar and pestle and making coarse pieces. Take the prepared powder in a serving bowl.
Now take karela pieces. You will see that they are moist and there is some liquid in the bowl. This is because salt and turmeric brought the juices out of Karela. This method will remove some of the bitterness from Karela pieces.Now hold pieces of Karela in hand and Squeeze the juices out . Keep them in a separate bowl. Repeat the process till you are done with all the pieces or
Gave this job to my husband and he proved that guys r guys coz he used a lemon squeezer to do this job. Great trick I thought and next time saves me lot of pain of using my hand.
Now keep oil on the stove and heat for deep frying Karela. Once the oil is hot drop one by one piece into the oil. To be more careful you can put the pieces on a big spoon and dip the spoon in oil. Since the pieces are little moist drop em few at a time because the oil may come up.
Fry the Kakarakaya piece on a medium flame until you see brown color.
Remove the pieces from oil, drain the excess oil and drop the pieces in spice powder. Once all the pieces are in, mix the powder nicely so as to coat all pieces.
Serve with Rice N Ghee . Also taste good as a combo with Dal.
You can store this fry for 3-4 days outside.