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.
How to Make Kakarakaya Endu Kobbari Kharam
Kakarakaya Endu Kobbari Kharam
- 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
- 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.
- Grind the peeled garlic cloves, endu kobbari, and chilli powder together to a coarse powder.
- Set aside.
- 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.
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