Karela Fry | Bitter Gourd Fry | Kakarakaya Fry
Here’s a stir fry for you, which is not just vegan and easy to prepare, but will also change your perspective about the not so loved karela (bitter gourd or bitter melon). This Karela Fry recipe is lightly spiced and tangy, which balances the bitter tones of the karela. The Bitter Gourd Fry or Kakarakaya Fry gets done super quickly and has a unique flavor profile.
More on This Karela Fry
This Karela Fry or Bitter Gourd Fry is a simple Indian style stir fry as I’ve used a mix of spice powders and gram flour (besan) that are common ingredients in the Indian cuisine. Karela or bitter gourd/melon is also referred to as kakarakaya in Telugu language and pavakkai in Tamil language. Hence, this dish can also be called as Kakarakaya Fry or Pavakkai Fry.
There are not many people who are fond of this bitter tasting vegetable. But bitter gourd has many health benefits and you must include it in your diet. This recipe that I have created is one of those stir fries which is hassle free and makes the bitter gourd palate-friendly. I also do not use a lot of oil to make this karela fry.
Since the day I started making this Kakarakaya Fry, it has been a hit at my home and now I often prepare this dish. Other than this Bitter Gourd Fry, other preparations with karela that are quite frequent at my home are the Bharwa Karela and the Punjabi style Karela Sabji (Bitter Gourd Curry).
The ground spice powders that go in this Pavakkai Fry are a mix of earthy and tangy. Hence, balance the bitter undertones of the bitter gourd very well. Its almost like you are munching on a yummy packet of chips made by any other regular vegetable.
You can enjoy the Kakarakaya Fry or Bitter Gourd Fry just as it is. However, the most classic way to relish it is to have it as a side with dal-rice, sambar-rice, rasam-rice or even kadhi-rice. This Karela Fry pairs really well with Indian flatbreads like phulkas and chapattis too.
Health Benefits of Karela
When it comes to flavors, the karela has most of the times been at the lowest position for the biggest of foodies. The simple reason is its bitter taste.
But we can’t really miss on the health benefits that this vegetable has in store for us. Here’s a sneak peak to what your body may miss out on, if you are not consuming the bitter gourd.
- Karela or bitter gourd is a storehouse of Vitamin C, B Vitamin and even minerals like calcium, iron and phosphorus.
- This vegetable helps in purifying blood.
- If you are border line diabetic or even diabetic, you must include karela in your diet right way. It is excellent for you.
- Karela helps in tackling the problem of constipation and piles.
- It is great for the skin and helps in healing skin issues.
Expert Tips
- If you are using karela which is not tender, remove the seeds. The seeds of bitter gourd are considered toxic, so you can remove them before making the recipe.
- You can cut down on the bitterness of the karela by keeping the pieces in salted water for about 20 to 30 minutes. Then, rinse them well in fresh water, pat dry with a kitchen towel and use. Alternatively mix some salt with the bitter gourd slices. Let sit for 15 minutes. Later with your fingers or palms, gently squeeze the bitter juices from the slices. Rinse in water and drain all of the water. Pat dry and use in the recipe.
- If you want a tangier taste in the Karela Fry recipe, then increase the quantity of dried mango powder accordingly.
- Garnishing the Karela Fry with coriander leaves is optional. You can skip it.
- Make this recipe gluten-free by skipping the asafoetida (hing).
- You can double or triple this recipe.
FAQs
Is it necessary to peel the skin of the bitter gourd?
It is not necessary to peel the skin of the karela or bitter gourd, as it is edible. However, you can scrape some skin or peel it if you wish to. This will reduce the rough outer texture.
How do I get rid of the bitterness from the bitter gourd in this recipe?
You can add the bitter gourd slices in salted water and keep it for about 15 to 20 minutes. Then, rinse the pieces well in fresh water, pat dry and use.
Or choose to mix some salt with the slices and set aside for 15 minutes. Squeeze the bitter juice gently from the slices and rinse them in fresh water. Dry with a clean kitchen napkin before using.
What can serve this Karela Fry with?
You can serve this Karela Fry with dal-rice, sambar-rice, rasam-rice or even kadhi-rice. This is also a great munchie by itself.
Is the Karela Fry recipe vegan and gluten free?
The Karela Fry recipe is vegan. In order to make it gluten free too, don’t add the asafoetida (hing).
Should I remove the seeds of the karela in this recipe?
Bitter gourd seeds are considered to be toxic and can be removed if you prefer. I usually remove the seeds if they are mature. If there are small and tender seeds, I keep them. We eat karela once in a while, so I do not remove the tender seeds. If you eat karela often, then do remove the seeds.
Can I substitute the karela with any other vegetable in this pavakkai fry recipe?
Yes, you can use potato, brinjal, lady finger, etc. in place of karela in this recipe.
Step by Step Photo Guide Above
Ingredients
- 250 gram bitter gourd (karela or kakarakaya or bitter melon) – tender and fresh
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Red Chili Powder or cayenne pepper
- ½ teaspoon Cumin Powder (ground cumin)
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon fennel powder (ground fennel)
- ¼ teaspoon Garam Masala
- 1 pinch asafoetida (hing), optional
- ½ or 1 teaspoon dried mango powder (amchur powder)
- 1 tablespoon gram flour (besan) or chickpea flour
- 2 tablespoons oil
- salt as required
Instructions
Preparation
- Rinse the bitter gourd for a few times in water first.
- Slice the karela into thin round pieces.
- You can lightly peel the skin if you want, before you slice them. But if the peels are very thick, then remove them.
Making karela fry
- Heat oil in a frying pan or kadai.
- Add the karela slices and sauté on low or medium-low heat till the slices are lightly browned. This takes about 8 to minutes, keep stirring in between.
- Now, add all the dry ground spice powders and salt.
- Stir and sauté for 2 to 3 minutes more on low heat.
- Lastly, add the besan (gram flour) and sauté for some minutes or till the rawness of the besan goes away. This takes about 3 to 4 minutes.
- Garnish with coriander leaves.
- Serve Karela Fry with dal-rice, kadhi-rice or sambar-rice.
Notes
- To reduce the bitterness, rub some salt in the bitter gourd slices evenly. Set aside for 10 to 15 minutes and then gently squeeze the slices to extract the bitter juice. Later rinse the slices in fresh water. Drain very well, dry with a kitchen towel and follow the recipe.
- Bitter gourds seeds are considered to be toxic, so you can opt to remove them before using in the recipe.
- Use fresh, tender, green bitter gourd and not the ones which are wilted or ripened. The ripened ones will be yellow colored inside with red seeds.
- The tang from the dry mango powder helps in balancing the bitter taste. If you do not have mango powder, drizzle some lemon juice once the bitter gourd slices are cooked.
- Adjust the ground spices and seasonings depending on your taste preferences.
- This recipe can be halved or doubled or tripled easily.
Nutrition
This Bitter Gourd Fry post from the archives first published in June 2013 has been republished and updated on 30 April 2022.
Wonderful way of making karela dish.
Thank you.
Wonderful recipe, however could not get it crispy because of the powders that we add
add more oil and you will get a crispy texture. slow cooking is also the key to get a crisp texture. it is not due to the spice powders. add salt at the last once the karela is done. hope this helps.
Tried this today and it tasted fabulous. Also very easy to make. Loved it!!
thanks, winnie. yes easy to make.
Hi dassana,
I made this yesterday, it turned out delicious. The best karela I ever had.
You are blessed to create & share yummy food.
Love, Minaz
welcome minaz, thanks for positive views and kind words 🙂
turned out yummy…Thanks Dassana
welcome akila and thanks for positive views.
Hi Dasani,
Tried this recipe and turned out awesome .
However I have one doubt . Regarding the saunf powder , I put it raw do I need to roast the saunf before powdering it. Please clarify
Best wishes
Padmaja
thanks padmaja. no need to roast the saunf powder. we always add it raw.
Good Morning
I luv Karala, tried different recipes, today I have tried your recipe , will taste for lunch and update you the feedback.
Like the comment : “you are, what you eat
thanks.
Hi Dassana,
Thanks for the recipe it’s easy to make and tasty too…thanks a lot.
welcome and thankyou rahul 🙂
Hi Dassana,
Hope you’re doing well. Made this karela recipe today for in-laws. They ate but guess wanted it Oriya style where it’s crispy fried I believe. Can you help me with a variation which can help me achieve crispy fried karela something like a papad.
Many many thanks in advance 🙂
Warm regards.
these ones are not that crisp. for a crisp texture, you have to deep fry the slices. you can also add some rice flour and coat them well with the karela slices.
Thanks for the tip dassana. Tried this today. Was planning to fry them on tava for less oil consumption, but had to deep fry finally. The rice flour made a huge difference. Thanks again ?
welcome anindita.
Your veg receipes are so good with perfect instructions can we have some non veg recipes too!!!!
thanks vicky. we only cook vegetarian food at home.
I wanted a quick and easy recipe for karela today. I am so glad I found your blog and this recipe! Just finished my lunch comprising karela made the way you have taught. It was great! I only made on change. I microwaved the cut karela first before stir frying.
I first tasted the karela when it was just done frying. It was so bitter I nearly cried. I have typically used recipes where a lot of effort goes into removing the bitterness from the karela. So I was thinking may be I made a mistake in not doing any of that. But by the time I put the besan and cooked it the dish tasted fantastic! I was completely surprised. Thanks a million! I am going to share this recipe with my mom now and brag. 😀
welcome garima. thanks for sharing your experience and giving this positive review on karela recipe. one of the healthiest veggie to eat. glad to read your feedback. i am sure it will motivate other readers to try this easy karela recipe.
Excellent recipes and easy to make with whatever we have at home. Never thought I would make hotel dishes like palak paneer ..paneer butter masala at home so easily…thanks a ton for coming up with this website.
Would like to see more and more variety coming in. Happy new year.
welcome padmaja. nice to know that blog is helping you in cooking delicious meals at home. wishing happy new year to you too.
Hi, i actually want to search according to the veg. i have, i think im not getting that option in your blog, please help.
How can i find dishes with particular vegetable, where should i type it???
Siris
sirisha, the search button is right at the top.
Really nice as I like Karela so try soon
This was fantastic, and so easy to make. Thank you.
welcome mary
Very Nice Dish Its A Watering Felling hehehehe 🙂 … <3
ill Make it today .
Karela is the one of the most popular and healthful Recipe of the India .thanks’ for sharing information to make karela sabzi or karela stir fry.
thanks
in mauritius, the typical stir-fry of karela or bitter gourd is very simple with ingredients 1 medium onion, 2 tomatoes and 1 chili. the salted karela are fried and then stir-fried with the tomatoes,onion and chili.simple, quick and easy….try it the mauritian way..so delicious
thanks gavnisha for the mauritian way. i will try.