Kakarakaya (Bitter Gourd, Karela, Pavakka) is one of those vegetables that people either love or hate. The main reason for these extreme positions is the bitter taste of the vegetable.
Fortunately for me, my family loves it as much as I do. Kakarakaya Vepudu or stir-fry is the simplest way to cook this vegetable. This past Sunday, I had made Sambar Rice for lunch and so made this curry as an accompaniment.
Did you know that Kakarakaya Or Bitter Gourd is an excellent remedy for diabetes. It reduced blood glucose levels and is also an excellent blood purifier.
Time: 40 Minutes
- Bitter Gourd – 1/2 Kg
- Red Chilli Powder – 1/2 tsp
- Oil – 1 tbsp
- Salt to Taste
- Dissolve 1 tsp salt in 1 litre water.
- Wash and dry the bitter gourd.
- Cut into thin discs.
- Add the discs to the salt water.
- Let the discs remain in water for 10 minutes. This helps in reducing the bitterness.
- Remove the discs from salt water and rinse with cold fresh water.
- Pat dry.
- If required, cut the discs into halves or quarters. I have.
- In a wok or kadai, heat the oil.
- Add the bitter gourd pieces.
- Mix well.
- Over low to medium heat, stir-fry till the edges turn to turn brown.
- Turn off the heat.
- Add a bit of salt, if required. Be careful as there is already some salt from the soaking.
- Add red chilli powder and mix well.