Kakarakaya Endu Kobbari Kharam
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.
Ingredients
- 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
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