Kakarakaya Fry is a classic Andhra-style bitter gourd (Kakarakaya) dish, known for its unique balance of bitterness, spice, and crunch. Adding roasted peanut powder enhances the flavor and texture, while lemon juice gives a refreshing tang. This fry pairs perfectly with plain rice and dal, making it a wholesome and healthy meal option.
Ingredients
- Bitter gourds (Kakarakaya) – 3 medium
- Oil – 3 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Curry leaves – few
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Turmeric – ¼ tsp
- Red chilli powder – 1 tsp
- Salt – as needed
- Roasted peanut powder – 2 tbsp
- Lemon juice – 1 tbsp (adjust to taste)
Preparation
- Slice bitter gourds into thin rounds and remove hard seeds if needed. Soak in salt water for 15–20 minutes and drain completely.
- Heat oil in a pan. Add mustard seeds, cumin, chana dal, urad dal, and curry leaves. Let them splutter.
- Add bitter gourd slices and fry on medium flame, stirring occasionally, until golden and crisp.
- Add turmeric, red chilli powder, and salt. Mix well.
- Add roasted peanut powder, stir thoroughly, and cook on low flame for 1–2 minutes.
- Turn off the heat and squeeze in fresh lemon juice. Mix well.
- Serve hot with rice and dal.
Health Benefits
- Bitter Gourd (Kakarakaya): Helps regulate blood sugar, purifies blood, improves liver health, and boosts digestion.
- Peanuts: Add protein, healthy fats, and minerals like magnesium and phosphorus.
- Lemon Juice: Rich in Vitamin C, enhances iron absorption, and adds freshness.
- Dal & Rice Combo: Balances bitterness with carbs and protein, making it a wholesome meal.
Tips
- Slice kakarakaya as thin as possible for extra crispiness.
- To reduce bitterness further, blanch slices in hot water for 2 minutes before frying.
- Always add lemon juice after switching off the flame to preserve its freshness.
- Use roasted peanut powder instead of raw to get a nutty aroma and crunch.
- Leftover fry tastes even better when reheated in a dry pan (no extra oil needed).