Crispy Bitter Gourd Recipe – Indian Kachri Fry with Lime & Chillies

Last Updated on 2 months by Neha Deshmukh

Crispy Bitter Gourd Recipe – Indian Kachri Fry with Lime & Chillies

Hey everyone! If you’re anything like me, you might have a slightly…complicated relationship with bitter gourd (karela). I remember being a kid and politely pushing it around my plate! But trust me, this Kachri Fry recipe completely changed my mind. It’s unbelievably crispy, tangy, and spicy – a total flavour bomb. It’s become a regular in my house, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your grandma’s boiled karela (unless your grandma makes amazing Kachri Fry!). This recipe transforms bitter gourd into a seriously addictive snack or side dish. The deep frying gets rid of a lot of the bitterness, and the lime juice and chillies add a wonderful zing. It’s quick, easy, and perfect for a weeknight meal or a festive gathering. Plus, it’s a fantastic way to enjoy the health benefits of this amazing vegetable.

Ingredients

Here’s what you’ll need to make this crispy delight:

• 6 cups sliced bitter gourd (about 300-400g)
• ½ cup thinly sliced onions (about 80g)
• ½ cup ripe cubed tomatoes (about 100g)
• 2-3 green chillies
• 2-3 tbsp lime juice
• Salt to taste
• Pepper powder to taste
• Oil for deep frying

Ingredient Notes

Let’s talk about these ingredients for a sec!

Bitter gourd, or karela, is a nutritional powerhouse. It’s packed with vitamins, minerals, and antioxidants. It’s particularly well-known for its potential benefits in managing blood sugar levels.

Traditionally, bitter gourd is prepared in many different ways across India. In some regions, it’s stuffed with spices; in others, it’s used in curries. This Kachri Fry is a popular Gujarati and Rajasthani preparation.

As for the chillies, I like to use green chillies for a fresh, vibrant heat. You can adjust the quantity depending on your spice preference. Serrano peppers or Thai green chillies would also work beautifully if you want to kick things up a notch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the bitter gourd thoroughly and slice it into thin rounds. The thinner the slices, the crispier they’ll get.
2. Heat oil in a deep pan over medium-high heat. You want enough oil for the bitter gourd to be fully submerged.
3. Carefully fry the bitter gourd slices in batches until they turn crispy and golden brown. Don’t overcrowd the pan, or they won’t get as crispy.
4. Remove the fried bitter gourd with a slotted spoon and drain on paper towels to remove excess oil.
5. While the bitter gourd is frying, thinly slice your onions and cube the tomatoes. Chop the green chillies finely.
6. In a mixing bowl, combine the fried bitter gourd, sliced onions, cubed tomatoes, and chopped green chillies.
7. Add the lime juice, salt, and pepper powder.
8. Gently toss everything together until well combined.
9. Serve immediately with steamed rice for the best crunch!

Expert Tips

Want to make this Kachri Fry perfect? Here are a few of my go-to tricks:

• Reducing Bitterness: After slicing the bitter gourd, you can sprinkle it with salt and let it sit for 10-15 minutes. This helps draw out some of the bitterness. Rinse it well before frying.
• Maximum Crispiness: Make sure the oil is hot enough before adding the bitter gourd. And fry in batches! Overcrowding the pan lowers the oil temperature and results in soggy Kachri.
• Avoiding Soggy Kachri: Don’t skip the paper towel step! It’s crucial for removing excess oil and keeping the Kachri nice and crispy.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your pepper powder doesn’t contain any hidden animal products.
• Spice Level Adjustment:
  • Mild: Use only 1 green chilli or remove the seeds.
  • Medium: Use 2-3 green chillies.
  • Hot: Add a pinch of cayenne pepper or use hotter chillies like bird’s eye chillies.
• Festival Adaptations: In some Gujarati households, this Kachri Fry is made during the festival of Uttarayan (kite flying festival) as a savoury snack.
• My Family’s Twist: My aunt always adds a pinch of turmeric powder to the Kachri Fry for a beautiful colour and extra flavour. It’s delicious!

Serving Suggestions

This Kachri Fry is fantastic on its own as a snack. But it also pairs beautifully with:

• Steamed rice and dal (lentils)
• Roti or paratha (Indian flatbreads)
• As a side dish with any Indian thali (platter)
• Even as a crunchy topping for salads!

Storage Instructions

Leftover Kachri Fry is best enjoyed immediately, as it loses its crispiness over time. However, if you do have leftovers, store them in an airtight container at room temperature for up to a day. You can try reheating it in a dry pan or oven to crisp it up a bit, but it won’t be quite the same.

FAQs

Got questions? I’ve got answers!

• Is bitter gourd good for diabetes? Yes, bitter gourd is believed to have properties that can help manage blood sugar levels. It contains compounds that mimic insulin and improve glucose metabolism.
• How can I reduce the bitterness of the bitter gourd? Salting and rinsing, as mentioned in the tips, is a great start. You can also blanch the slices briefly before frying.
• Can I air fry the bitter gourd instead of deep frying? You can! Toss the slices with a little oil and air fry at 200°C (390°F) for 10-12 minutes, flipping halfway through. It won’t be quite as crispy as deep frying, but it’s a healthier option.
• What is the best way to store leftover Kachri Fry? Store in an airtight container at room temperature for up to a day, but it’s best enjoyed fresh.
• Are there any health benefits to eating bitter gourd? Absolutely! It’s rich in vitamins, minerals, and antioxidants, and may help with blood sugar control, digestion, and immunity.

Enjoy making this recipe! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!