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.

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How to Make Kakarakaya Endu Kobbari Kharam

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Kakarakaya Endu Kobbari Kharam

Aruna

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.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Accompaniment, Dinner, Lunch, Side

Cuisine Andhra, Indian, Vegan, Vegetarian

Servings 2 People

Calories 170 kcal

Ingredients

  

1x2x3x

• 1/4 Kg Kakarakaya Karela, Pavakka, Bitter Gourd
• 6 Cloves Garlic
• 1/4 Cup Dry Coconut Endu Kobbari, Kopra
• 1 tsp Red Chilli Powder
• 1/4 tsp Turmeric
• 1 tbsp Oil
• Salt to Taste

Instructions

 

Preparing the Kakarakaya

• Dissolve 1 tsp salt and 1/4 tsp turmeric in 1 litre water.
• If you wish to reduce bitterness, scrape the skin off the Kakarakaya.
• Cut the Kakarakaya into thin roundels.
• Soak the roundels in the salt water for 5 to 15 minutes (depending on how much bitterness you want to remove).
• Using a colander, drain all the water from the Kakarakaya.
• Set aside.

To Make the Endu Kharam Powder

• Grind the peeled garlic cloves, endu kobbari, and chilli powder together to a coarse powder.
• Set aside.

To Make the Kakarakaya Endu Kobbari

• In a kadhai, over medium flame, heat the oil.
• Add the Kakarakaya roundels to the oil.
• Stir-fry till the Kakarakaya is browned.
• Turn off the heat.
• Add the Endu Kobbari Kharam and mix well.
• Serve with Dal Fry-Chawal, Varan Bhaat, or Tomato Pappu Annam.

Nutrition

Calories: 170 kcalCarbohydrates: 11 gProtein: 3 gFat: 14 gSaturated Fat: 7 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gTrans Fat: 1 gSodium: 319 mgPotassium: 490 mgFiber: 6 gSugar: 1 gVitamin A: 886 IUVitamin C: 108 mgCalcium: 47 mgIron: 1 mg

Keyword Bittergourd Stir-fry, Kakarakaya Kura, Karela Fry

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!