Kakarakaya Endu Kobbari Kharam | Andhra Style Karela Stir-Fry

I love Kakarakaya (called Karela in Hindi and Bitter Gourd in English). In my home, this is mostly made as Kakarakaya Vepudu or Bitter Gourd Stir-fry. I also make Pavakka Theeyal with it. However, yesterday I was looking for something different and discovered this recipe for Kakarakaya Endu Kobbari Kharam.

I found several versions of this recipe but I made a very simple version that was quite delicious. Essentially, Kakarakaya Endu Kobbari Kharam is stir-fried Karela flavoured with a garlic, dry coconut, and red chilli powder masala. In fact, if you have the Maharashtrian Lasoon Chutney at home then all this recipe calls for is stir-frying the Kakarakaya and the adding a generous amount of the chutney powder to it.

This dry curry is the perfect accompaniment to Tomato Pappu Annam, Varan Bhaat, Dal Fry Rice, or Daddojanam.

I retained the bitterness of the Kakarakaya/Karela by not peeling it and by just soaking it in salt water for 5 minutes. However, you can reduce the bitterness by peeling the Karela if you so wish.

Kakarakaya Endu Kobbari Kharam. Karela with Kopra, Lehsun, and Lal Mirch

How to Make Kakarakaya Endu Kobbari Kharam

Kakarakaya Endu Kobbari Kharam is an Andhra recipe of fried bitter gourd flavoured with dried coconut, garlic and red chilli powder.
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Kakarakaya Endu Kobbari Kharam
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Kakarakaya Endu Kobbari Kharam is a Andhra curry in which stir-fried bitter gourd roundels are flavoured with a dry coconut (Kopra, Endu Kobbari), Garlic and Red Chilli Powder.
Course: Side
Cuisine: Indian
Servings: 2 Cups
Author: Aruna
Ingredients
  • Kg Kakarakaya Karela, Pavakka, Bitter Gourd - 1/4
  • Cloves Garlic - 6
  • Cup Dry Coconut Endu Kobbari, Kopra -1/4
  • tsp Red Chilli Powder - 1 to 2
  • tsp Turmeric - 1/4
  • tbsp Oil - 2
  • Salt to Taste
Instructions
Preparing the Kakarakaya
  1. Dissolve 1 tsp salt and 1/4 tsp turmeric in 1 litre water.
  2. If you wish to reduce bitterness, scrape the skin off the Kakarakaya.
  3. Cut the Kakarakaya into thin roundels.
  4. Soak the roundels in the salt water for 5 to 15 minutes (depending on how much bitterness you want to remove).
  5. Using a colander, drain all the water from the Kakarakaya.
  6. Set aside.
To Make the Endu Kharam Powder
  1. Grind the peeled garlic cloves, endu kobbari, and chilli powder together to a coarse powder.
  2. Set aside.
To Make the Kakarakaya Endu Kobbari
  1. In a kadhai, over medium flame, heat the oil.
  2. Add the Kakarakaya roundels to the oil.
  3. Stir-fry till the Kakarakaya is browned.
  4. Turn off the heat.
  5. Add the Endu Kobbari Kharam and mix well.
  6. Serve with Dal Fry-Chawal, Varan Bhaat, or Tomato Pappu Annam.