Kakarakaya Karam (Bitter Gourd fry)

I am going to share my mother-in-law’s bitter gourd recipe with you.

This is my submission for ‘The Vegetable of the week’ hosted by Pooja of http://creativepooja.blogspot.com/2008/02/vegetable-of-week-with-some-revised.html#rules


Ingredients:

Bitter gourds-5
Curry leaves-a few
Garlic-4 cloves
Red chilli powder-1 tablespoon
Salt-1 tablespoon
Turmeric powder-a pinch
Oil-4 tablespoons

Method:

1. Wash and cut the bitter gourds into thin rings and put them in salt water for ten minutes.
2. Grind the garlic cloves, curry leaves, salt and chilli powder into a course paste.
3. Heat the oil in a pan and fry the bitter gourd pieces on a medium flame until they turn brown in colour.
4. Add the grinded paste and turmeric powder and fry it for 1-2 minutes on a low flame.
5. Turn off the stove and serve it with hot rice with rasam or sambar. Kakarakaya karam keeps for one week, if we store it in a dry air tight container.