Chinna Kakarakaya/Tiny bitter gourd fry is a famous bitter gourd/kakarakaya variety in Rayalaseema. It is found in rayalseema and in other areas in India. It is also known as Momordica Cymbalaria(botanical name), kasarakaya in Telugu, karchikai in Kannada, athalakkai in Tamil.
It is dark greenish and has tapioca pearls-like seeds inside. It is crunchy and tasty with a mild bitter taste. It is very healthy and good for diabetes and gastrointestinal problems. This bitter gourd will burst out seeds when it is kept out for a long time at room temperature. So, you have to prepare recipes immediately when it plucked.
We can prepare stir fry, and gravies, in many ways using tomatoes and adding roasted channa dal/putnalu powder. We regularly have it with jowar roti( Jonna roti in Telugu, jolada rotti in Kannada), it is a good combination. And it also goes well with steamed rice and rotis. Today’s post is a basic recipe which is very simple and easy using onions. will share other varieties soon.
Also, check my other fries
How to prepare Chinna Kakarakaya curry
Ingredients
Tiny bitter gourd/sanna Kakarakaya – 250gm
Tomato chopped – 1 cup Onion chopped – 1 cup
Oil – 5 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Garlic – 4 cloves
Salt as per taste
Instructions
Cut both ends of kakarakaya with your hands as shown below.
Wash the above well with water 2 to 3 times.
Take a bowl add water then add above washed tiny bitter gourds. Add a pinch of salt and boil it well, till it changes colour and reduces size. The tiny bitter gourd will burst in the middle while boiling.
Take the above fried tiny bitter gourd on a plate and cut onions.
Take a pan add 2 tsp of oil add garlic cloves fry it and add mustard seeds once it splutters add cumin seeds, curry leaves fry it well.
Add chopped onions, salt fry it till changes colour, then add Tomato, turmeric powder, and red chilli powder fry it and then add boiled kakarakaya(tiny bitter gourd).
Mix all the above well.
Close the lid for a few minutes on low flame and then take it into a bowl.
Yummy and crunchy sanna Kakarakaya fry is ready to serve with Jonnaroti.
Note
◆ You can add sambar powder to get a good taste.
◆ Instead of garlic you can add things.
Tip
● Fry bitter gourd well so that the bitterness will reduce.
● Do not keep the bitter gourd out for a long time, it will burst out the seeds.