KAKARAKAYA DRY COCONUT FRY
¯
Search For Recipes
Don’t Let the Bitterness Win This Time!
1️⃣ Slice kakarakaya evenly to ensure uniform crispness.
2️⃣ Always salt and rest the slices for 1 hour — it removes excess bitterness.
3️⃣ Fry on a low-medium flame; rushing will burn instead of crisping.
4️⃣ Use fresh coconut powder for richer flavor and aroma.
5️⃣ Add the coconut spice mix only after turning off the stove to prevent burning.
6️⃣ Finish with lemon juice — it brightens flavor and balances bitterness beautifully.
Step-by-Step Recipe : Bitter Gourd Bootcamp: From Rough to Crunchy Hero!
Preparation Time : 15 min Cooking Time : 25 min Total Time : 40 min Servings : 3
PERSONAL NOTE
This kakarakaya dry coconut fry takes me straight back to my childhood lunches when the crispy bitter gourd aroma filled the kitchen. The slow frying, the coconut’s nutty scent, and that tangy lemon twist make every bite nostalgic and comforting. It’s one of those recipes that proves even a bitter veggie can become everyone’s favorite with the right love and patience.
INGREDIENTS
- Bitter gourd (kakarakaya) – 200 grams
- Salt – ½ tsp + as needed
- Turmeric powder – 1 tsp (divided)
- Oil – 1 tbsp
- Dry coconut powder – 1 tbsp
- Roasted chana dal – 1 tbsp
- Red chilli powder – ½ tsp
- Cumin seeds (jeera) – ½ tsp
- Garlic – 6 cloves
- Curry leaves – 7
- Hing (asafoetida) – a pinch
- Lemon juice – 1 tbsp
PREPARATION STEPS
- Peel the top layer of bitter gourd and slice it evenly.
- Add ½ tsp salt and ½ tsp turmeric powder, mix well, and let it rest for 1 hour.
- After an hour, squeeze out all the water from the bitter gourd slices and keep them aside.
- Heat 1 tbsp oil in a pan, add the squeezed bitter gourd pieces, and fry on low-medium flame for about 20 minutes. Stir occasionally until they turn crispy and golden brown.
- In a mixer jar, add dry coconut powder, roasted chana dal, red chilli powder, cumin seeds, garlic, curry leaves, ½ tsp turmeric, and a pinch of hing. Grind into a coarse powder.
- Add this spice powder to the fried bitter gourd and mix well.
- Squeeze in lemon juice, toss everything together, and serve hot or warm.
It helps reduce bitterness and softens the slices for even frying.
Yes, but dry coconut gives a crispier texture and longer shelf life.
You may have fried on high flame or not removed enough water before frying.
It’s optional but recommended — lemon balances the bitterness beautifully.
It stays good for 2 days at room temperature or 4–5 days refrigerated.
🍋 F.A.Q. – Foodie Anxiety Quotient
(Because who has time to Google in the middle of cooking?)
Your Next Favorite Recipe Awaits
Bring the magic of homemade flavors to every meal you serve.
