Andhra Style Spicy Stuffed Bitter Gourd, a flavorful stir-fry made with roasted lentils, onion, garlic, and freshly ground masala. This Andhra recipe Kakarakaya Ulli karam, made with tender gourd is my current favorite. It has many versions but this one transforms the bitterness of the gourd into a deliciously spicy and tangy delight that pairs perfectly with hot rice and a dollop of ghee.
If you love Indian batter fried bajjis and love biting into different textures then you will definitely love this. I have done many steamed stuffed recipes like stuffed sweet pepper, stuffed cabbage, stuffed bitter gourd, stuffed chicken as no fry option.
What is Kakarakaya Ulli Karam?
In Telugu, Kakarakaya means bitter gourd and Ulli Karam refers to onion-spice masala. This dish is a popular part of Andhra vegetarian meals, known for its unique combination of bitter, spicy, and sweet flavors. The roasted lentils onion and garlic create such an irresistibly flavorful masala that balances the natural bitterness of kakarakaya and turns it into an aromatic and nutty crisp tasting veg dish.
Note: The original recipe has a lot of chillies, tamarind and jaggery I have skipped those and gone with yogurt, less heat and tang. Instead of frying I have steamed the bitter gourd.
Ingredients for Andhra Style Spicy Stuffed Bitter Gourd :
Tips to Reduce Bitterness
- Soaking kakarakaya in salt water or buttermilk helps tone down bitterness.
- Adding a little jaggery while sautéing balances the flavors.
- Use tender bitter gourds for better taste and texture.
- We love the core of the tender gourd and use in the stuffing but you are free to discard it.
Steps by step pics :
Cut the bitter gourd into two marinate in the yogurt mixture if the bittergourd is unbearably bitter. Keep this aside for 20 minutes. fry the lentils in oil and keep aside.
Make the onion mixture and add the tender inside of the bitter gourd and cook. Coarsely grind both the lentils and onion mixture .
Once the bitter gourd is cooked well fill the mixture inside the cavity and shallow fry to a crisp and brown outside .
Method 2 :
In this easier version I baked the whole bitter gourd directly at 350 for 10 minutes (did not cut into half or apply yogurt but made a slit and removed the inside). Made the onion garlic mixture. Then fried the coarsely powdered lentils. Mixed the two mixtures. Portioned it and stuffed the bitter gourd and fried unit brown or bake in the oven for 10 -15 minutes or air fry for 7 minutes at 200F.
While the traditional recipe is delicious it is time consuming.
Serving Suggestions
- Serve Kakarakaya Ulli Karam hot with steamed rice and a dollop of ghee.
- Pairs well with pappu (dal), curd rice, or as part of a full Andhra meal.
- Can be served as a spicy side dish in lunch boxes or weekend thalis.
Other authentic BITTER GOURD recipes to try :
- Bitter gourd chips : Baked chips
- Pavakkai puli kuzhambu : Bittergourd in tamarind gravy
- Pavakkai kichadi : Bitter gourd with yogurt sauce
- Bharwan karela : Stuffed gourd with a peanut base
- Kaipakka pulincurry : Palakkad style curry with fried coconut base
Andhra Style Spicy Stuffed Bitter Gourd
Ingredients
- 6 Bitter gourd
- 1 tbsp Channa dal
- 1 tbsp Urad dal
- 2 tsp Red chili powder use paprika instead
- Cumin
- Red onion
- Curry leaves
- Garlic
- Turmeric
- Yogurt
- Salt
Instructions
- Wash the bitter gourd well . Cut it into two and scoop out the soft core. Discard fully formed hard to cut seeds. Mix turmeric powder, salt and yogurt and apply it on all sides of the bitterguord and keep aside for 20 -30 minutes. Drain of the watery part only.
- Meanwhile heat 2-3 tsp of vegetable oil and add the channa dal after a minute add urad dal. On medium heat roast until they turn golden brown with a cooked aroma. Allow it to cool on a plate.
- In the same pan add the cumin seeds then the chopped onion and garlic and curry leaves saute for a minute then add the core of the bitter gourd, red chili powder and salt. Sauté for a few more minutes then cover and cook until soft.
- Once cool grind the roasted lentils and onion mixture to a coarse paste. sprinkle some water if the grinder has difficulty in rotating. Fill this mixture equally in the bitter gourd smells
- In the same pan add s tsp or two of ol and put the bitter gourd's cut side down then turn once to twice until the shells are half cooked by keeping it covered with a lid.
- Now equally fill all halves with the prepared mixture and fry in the same pan cut side down and then turn until well done by shallow frying to a crisp and brown outside .
- Remove from heat and garnish with fried curry leaves, channa dal and urad dal and serve warm with rice, ghee and mild other curries .
Notes
- Chickpea flour
- Coconut
- Peanut
- Potato mashed
- Bread crumbs
- The famous Pakistani dish Keema karela has minced meat stuffed in bitter gourd.
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