Karela fry recipe – Kakarakaya fry or bitter gourd fry is an easy, quick and healthy dish. This is a North Indian style karela fry recipe as I have used the spices which are generally used in North Indian cooking. Karela is also known as kakarakaya or bitter gourd or bitter melon. A vegan recipe.
If you like karela or bitter gourd then only you will like this dish. Not many people are fond of karela because of its bitter taste. i make a karela dish once in a month as it is very good for health.
These bitter gourd fry can be served as a side dish with a combination of dal rice or rasam rice or sambar rice. You can also serve them with Indian flatbreads like chapati or phulkas.
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- 250 grams tender karela (bitter gourd or bitter melon or kakarakaya)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- ¼ teaspoon Garam Masala Powder
- 1 pinch asafoetida (hing)
- ½ or 1 teaspoon amchur powder (dry mango powder)
- 1 tablespoon besan (gram flour or chickpea flour)
- 2 tablespoon oil
- salt as required
- Rinse the karela in water first.
- Slice the karela into thin round pieces.
- You can lightly peel the skin if you want before you slice them.
making karela fry
- Heat oil in a frying pan or kadai.
- Add the karela slices and saute on a low or medium flame till the slices
- Become lightly browned. Takes about 8-10 minutes. Stir in between.
- Now add all the dry spice powders and salt.
- Stir and saute for 5-6 mins more on a low flame.
- Lastly add the besan and saute for some minutes till the rawness of the besan or gram flour goes away. Takes about 4-5 minutes more.
- Garnish with coriander leaves.
- Serve bitter gourd fry with dal-rice, kadhi-rice or sambar-rice.
- This recipe can be doubled or tripled.