Bitter Gourd Fry Recipe | Kerala Style Karela Fry | Kaipakka Fry | Pavakka Fry

Bitter Gourd Fry Recipe | Kerala Style Karela Fry | Kaipakka Fry | How to make Karela Fry | Karela Fry Kaise banate hain


A delicious and healthy side dish made with karela (bitter gourd), fresh coconut slices, spices, and a drizzle of coconut oil for that authentic Kerala touch. This recipe is adapted from my sister. I never liked bitter gourd until I tried out this preparation. Bitter gourd/Karela/Pavakka is considered the most bitter among all fruits and vegetables. But this style of bitter gourd preparation reduces the bitterness to a great extent. This crispy and flavorful bittergourd fry is the perfect accompaniment to rice and dal or Kerala-style meals.

In this video, I’ll show you step by step how to make Kerala style bittergourd fry that is not only tasty but also balances the natural bitterness of karela with the sweetness of jaggery and the aroma of fried coconut slices.

Note:
If you cut first and then soak, two things happen:

1. The bitterness leaches out too much and karela loses its body.

2. The slices can turn limp and soggy.


Ingredients :

3 medium (250 gms) Bitter gourd (karela)
Sufficient Water (for soaking)
1 tsp Salt (for soaking)
1 tsp Vinegar (reduces bitterness and the raw, earthy smell of karela)
2 to 3 tbsp Cooking Oil (use as per your diet restrictions)
½ tsp Cumin Seeds (jeera)
15 gms Garlic (slightly crushed)
1 sprig Curry Leaves
25 - 30 gms Coconut Slices
½ tsp Salt (as per taste)
½ tsp Turmeric Powder (haldi powder)
½ tsp Black Pepper Powder (kali mirch powder)
1 tsp Kashmiri Chilli Powder
1 tsp Garam Masala Powder
1 tsp Jaggery Powder (gud powder)
1 tsp Coconut Oil (to drizzle in the final stage - to enhance the authentic Kerala flavor)

Pro Tips :

1. I soak the whole karela first before cutting — this reduces the bitterness slightly, keeping the authentic karela flavor intact. The remaining mild bitterness blends beautifully with the spices and the crunch of fresh coconut slices.


2. Soaking karela in salt and vinegar water for 30 minutes helps tone down the raw smell while keeping its natural taste.


3. Slice the bitter gourd evenly (about ½ cm thick) for uniform cooking and crispiness.


4. Cook on medium to low flame for the best texture — this ensures it turns dry and crispy without burning.


5. A final drizzle of coconut oil enhances the authentic Kerala flavor.


6. Use fresh coconut slices for the best aroma and crunch — avoid frozen ones if possible.


7. For extra crispiness, do not cover the pan while cooking.

Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use

For detailed recipe please watch the video 😊

Do try this recipe and write to me in the comment section how you found this recipe.
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