AA KAKARAKAYA CURRY
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💡 Curry Leaves & Spiny Gourd Hacks No Cookbook Will Teach
1️⃣ Always sauté AA Kakarakaya with curry leaves and salt first—it softens faster and soaks in the flavors.
2️⃣ Sunflower seed paste adds creaminess; swap with cashew or melon seeds if you prefer.
3️⃣ Fry spices on low heat so they release aroma without burning.
4️⃣ A pinch of hing gives a wonderful earthy depth.
5️⃣ Always add kasuri methi at the end to keep its aroma fresh.
6️⃣ Finish with lemon juice for a tangy lift that balances the curry.
Step-by-Step Recipe : Let’s Get Spiny! Step-by-Step Curry Adventure
Preparation Time : 15 min Cooking Time : 25 min Total Time : 40 min Servings : 3-4
PERSONAL NOTE
This AA Kakarakaya Curry always takes me back to home-cooked meals during the rainy season. The earthy aroma of spiny gourd frying with curry leaves instantly warms the kitchen. Adding sunflower seed paste makes the curry creamy and rich, while the kasuri methi and lemon juice brighten every bite. It’s a dish that feels rustic yet comforting, and one I turn to when I want a taste of tradition blended with a little modern twist.
INGREDIENTS
- - 250 g AA Kakarakaya chopped into small pieces
- - 1 onion, chopped
- - 2 tomatoes, chopped
- - A few curry leaves
- - ½ tbsp saunf (fennel seeds)
- - ½ tsp turmeric powder
- - ½ tsp coriander powder
- - ½ tsp sambar powder
- - 1 tbsp red chili powder
- - 2 tbsp chopped coriander leaves
- - 30 g sunflower seeds, blended into a paste
- - A pinch of hing (asafoetida)
- - ½ tbsp ginger-garlic paste
- - ½ tbsp chopped green chilies
- - ½ tbsp kasuri methi (dried fenugreek leaves)
- - 1 tbsp lemon juice
- - 2 tbsp butter
- - 2 tbsp oil
- - 1 cup water
- - Salt, to taste
PREPARATION STEPS
1. In a pan, heat butter and oil together until melted.
2. Add green chilies saunf and hing; sauté for 1 minute.
3. Add curry leaves and AA Kakarakaya; sprinkle salt and fry until 80% cooked.
4. Add chopped onions and fry for 2 minutes, or until soft.
5. Stir in the chopped tomatoes and cook until soft.
6. Add turmeric, coriander powder, sambar powder, red chili powder, ginger-garlic paste, and fry for 2 minutes until fragrant.
7. Mix in the sunflower seeds paste and add water; cook for 4 minutes.
8. Add kasuri methi, chopped coriander leaves; cook for another minute.
9. Switch off the stove, then add lemon juice and mix well.
10. Serve hot.
AA Kakarakaya is also known as Spiny Gourd, a seasonal vegetable used in Indian cooking.
Yes, you can substitute with cashew paste or melon seed paste for a creamy texture.
It pairs beautifully with both. Traditionally served with steamed rice, but also tasty with chapati or jowar roti.
Store in an airtight container in the fridge. It stays fresh for up to 2 days. Reheat before serving.
Absolutely! Skip onion and garlic, and increase tomatoes, hing, and curry leaves for a satvik version.
🍋 F.A.Q. – Foodie Anxiety Quotient
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