KAKARAKAYA IN MASALA MIX
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Spicy Bitter Gourd Hacks for Effortless Cooking
Soak kakarakaya in salted turmeric water and squeeze out the bitterness—no one wants a veggie vendetta! Use fresh curry leaves and garlic for that aromatic punch. Don't skip the amchur—it balances the bitterness with tang. For crispy bites, fry kakarakaya longer on medium flame. Feeling extra lazy? Prep the spice mix in bulk and store it. This dish is perfect for bitter gourd beginners and spice lovers alike!
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Step-by-Step Recipe :
INGREDIENTS
- 150gms chopped & Peeled Kakarakaya (bitter gourd)
- 1/2 tsp turmeric
- 1 onion, chopped
- 5 garlic cloves, crushed
- 2 green chillies, chopped
- 10 curry leaves
- 1/2 tsp red chilli flakes
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp amchur (dried mango) powder
- 1/2 tsp coriander powder
- 1 tbsp chopped coriander leaves
- 2 tbsp oil
- Salt to taste
PREPARATION STEPS
1. **Pre-treatment of Kakarakaya:**
- In a bowl, mix the chopped Kakarakaya with salt and turmeric. Let it sit for 30 minutes to allow the salt to draw out excess moisture.
2. **Prepare the Masala Mixture:**
- In a small bowl, combine the red chilli powder, red chilli flakes, amchur powder, coriander powder, and garam masala. Mix well and set aside.
3. **Squeeze and Cook:**
- After 30 minutes, squeeze out all the water from the Kakarakaya pieces.
- Heat 2 tbsp oil in a pan over medium flame. Add the squeezed Kakarakaya and fry until it is half-cooked.
4. **Add Aromatics:**
- Add the chopped onions, crushed garlic, curry leaves, and green chillies to the pan. Continue frying until the onions are translucent and the garlic is fragrant.
5. **Add Masala:**
- Add the prepared masala mixture to the pan. Mix well to ensure the Kakarakaya is evenly coated with the spices.
6. **Finish Cooking:**
- Cook for a few more minutes until the Kakarakaya is fully cooked and the spices are well blended.
7. **Garnish and Serve:**
- Turn off the stove and garnish with chopped coriander leaves. Serve hot with rice.
The trick is to mix kakarakaya with salt and turmeric, let it rest for 30 minutes, and then squeeze out all the moisture. This step draws out most of the bitterness while keeping the flavor intact. It’s the classic Andhra hack!
Amchur (dry mango) powder adds tang and balances the bitterness. If you don’t have it, use a few drops of lemon juice at the end or substitute with tamarind extract. But trust us, amchur gives it that authentic punch!
Yes! Bitter gourd is low in calories and high in fiber, making it great for digestion and weight loss. Just go easy on the oil—use 1 tbsp instead of 2 for a lighter version without compromising flavor.
It pairs best with hot steamed rice and a dollop of ghee or with plain chapatis. Add a bowl of rasam or curd on the side, and you’ve got a satisfying South Indian meal.
Absolutely! Kakarakaya masala tastes even better the next day as the spices soak in. Store it in an airtight container in the fridge for up to 2 days and reheat it on a low flame before serving.
🍋 F.A.Q. – Foodie Anxiety Quotient
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