Kakarakaya Mukkala Vepudu ~ Andhra Recipes

Karela ~ Kakarakaya ~ Bitter Gourd which is very bitter in taste definitely not many people's favorite. But there is a unique taste for this wonder veggie behind that bitter taste, which can be only brought in certain delicacy dishes you make with it. There are several medicinal values and health benefits for this wonder veggie/fruit when you consume it in raw or juice form. I have never tasted that, but I love all karela dishes in cooked form. Hopefully I get at least some benefits, and Thanks to my mom as she is the one who got me into this veggie. My mom makes several delicacy dishes with Karela that it became one my favorite veggie. Fortunately my hubby won't mind Karela in his plate, infact he likes it, so it's a common veggie that we both like, gives me opportunity to make happen several karela dishes in my kitchen with no hesitation.

Recently my mum was here visiting us for summer vacation, and i have stole all her karela recipes (Just kidding, ;-) She was generous enough to share her recipes to pass it on for next generations) and bringing them here in my space so that you all can benefit too. Today I am giving you one Karela recipe, that tests your patience, yes, it is a lengthy process but at the end when you taste it is mind blowing, you don't remember the pain at all. So plan to make this dish only when you have extra time in hand. Usually I make it on weekends or during holidays when i am free in the kitchen. This is almost similar to Spicy Karela Kaaram recipe, but less spicy. I eat mostly this curry as it is, as it tastes so good.

Ingredients:

For Boiling:

Karela ~ Kakarakaya - 1/2 kg

Butter milk - 1 cup

Tamarind - 1 Tbsp

Salt - 1 tsp

Turmeric Powder - 1/2 tsp

For Kaaram Grinding:

Red Chili Powder - 1 Tbsp

Cumin Seeds - 1 tsp

Garlic - 5 cloves

Salt - 1 tsp

For Frying:

Oil -  1/2 cup for deep frying

Curry Leaves - 10 (optional)

Onion - 2 medium ( or chopped 1 cup)

Turmeric powder - 1/4 tsp

Salt - 1 tsp

Preparatory Steps:

• Wash Karela under lukewarm water. Mix butter milk, tamarind, turmeric powder and salt in a non-stick pot. Trim edges of Karela. Add Karela to the buttermilk mixture in the pot. Boil Karela in buttermilk mixture for 15 to 20 min until Karela becomes soft or buttermilk evaporates completely.
• Switch off the stove and take the karela in a plate, cut them (width wise) into small round pieces and let them dry. Keep this plate in a corner inside where you get plenty of sun, to let them dry under indirect sun for about 4 to 5 hours.
• Grind all the ingredients under Kaaram Grinding section in a small mixie jar into fine powder.

Method:

1. Heat 1/2 cup oil in non-stick pan. Once the oil is hot add chopped & sun dried karela, fry them for 5 min. Take the karela pieces out of the pan. Transfer the oil from non-stick pan to some steel or glass bowl.
2. Heat the same non-stick pan and add chopped onion. Fry onions for 4 min. Add salt and turmeric to onions and fry them for another 6 min. Onions should be fully sauteed and soft.
3. Add ground kaaram to the onion mixture and mix well. Add karela pieces to the pan and coat with kaaram and onion mixture. Switch off the stove and keep the pan on there for 5 min.
4. After 5 min transfer the Karela Fry to serving bowl. Serve with hot white rice and some ghee, tastes absolutely delicious.

Notes:

• Trim the edges of Karela while boiling in butter milk. So that the buttermilk goes inside karela and takes away most of the bitterness.
• For good color and spiciness, use Kashmiri Red Chilli Powder. 
• Always get fresh and tender Karela for this recipe. Avoid too much riped ones and make sure the seeds are not that hard.

Will be back with another delicacy recipe, 

until then cherish this special one!

-Mythreyi

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