By Shreya Sarpal
August 19, 2025
Kakarakaya curry is a traditional Andhra-style dish made with bitter gourd, onions, and spices. The curry balances the natural bitterness of the vegetable with tangy, spicy, and slightly sweet flavours.
3-4 kakarakaya (bitter gourd) 2 finely chopped onions 2 chopped tomatoes 2–3 slit green chillies 1 tbsp tamarind pulp ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp jaggery 2 tbsp oil 1 tsp mustard seeds A few curry leaves Salt to taste
Wash and slice kakarakaya into thin rounds, sprinkle with salt and turmeric, rest for 15 minutes, and then squeeze out the excess water to reduce bitterness.
Heat oil in a pan, fry the slices until golden and crisp, then remove and set aside.
In the same pan, add mustard seeds, curry leaves, onions, and green chillies, sauté until the onions turn golden, then add tomatoes and cook until soft.
Add turmeric, chilli powder, coriander powder, and salt, stir well, then add tamarind pulp and jaggery, and cook until the masala thickens.
Add the fried kakarakaya slices, mix well, and cook for 5 minutes, or until the curry has absorbed the flavours.