Kakarakaya fry (Bitter guard fry ) with Dalia powder

February 25, 2008 at 3:49 am Leave a comment

If you are scared of bitter guard because of its bitterness, you should try this :-). This is very tasty and does not have any bitterness. It is quick to make. I generally make this podi as a side dish for dal and rice. This stays fresh for couple of days.

Preperation Time: 20 Mins
Serves: 4 People


Bitter guard pieces: 1 cups
Dalia: 1/2 Cup
Cumin seeds: 1 teaspoon
Coconut: 1 Tablespoon coconut powder
Red chilli powder: 1 teaspoon
Salt:  3/4 spoon (According to taste)
Garlic flakes: 3
Turmeric: 1/4 teaspoon
Popu ingredients:  cumin seeds, mustard seeds and curry leaves


Cooking procedure:

1. Peel bitter guard and cut in to two inch thick pieces. Add turmeric and some salt, mix well. Keep it aside for 2 hours. Then squeeze the pieces with hand to remove the bitter liquid from pieces. (This process reduces the bitterness in the curry).

2. Take dalia, coconut, red chilli powder, salt 1/4 spoon,  garlic flakes, pinch of turmeric and cumin seeds in a jar and grind in to smooth powder.

3. Heat oil in a small deep bottomed skillet. When oil is hot depp fry the crushed bitter guard pieces until they turn golden color. Remove them from oil. Mix it with above grounded dalia powder.

4. Heat one tea spoon oil in a popu pan, once the oil is hot add cumin seeds, mustard seeds and curry leaves. Once they pop, turn off the heat. Add this popu to above mix.


Entry filed under: Side dishs.

Sabudana upma or sago upma Cracked Wheat Upma or Godhuma Ravva Upma

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