Karatyacho Fodi Recipe – Pan Fried Bitter Gourd
This delightful dish, known as Karatyacho Fodi, is a classic preparation from the coastal kitchens of Goa, renowned for its unique flavors and satisfying crunch. Bitter gourd, or karela, takes center stage in this recipe, transformed into a savory side dish that pairs beautifully with a variety of meals, particularly Indian vegetarian thalis. The careful preparation and seasoning create a harmonious balance, making this dish a must-try for those who appreciate bold flavors and healthy ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 2 |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Salt | To taste |
| Extra Virgin Olive Oil (or any cooking oil) | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 110 kcal |
| Protein | 2g |
| Carbohydrates | 15g |
| Dietary Fiber | 4g |
| Fat | 5g |
| Sodium | Varies with added salt |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Servings
- Serves: 4
Cuisine and Course
- Cuisine: Goan Recipes
- Course: Side Dish
- Diet: Vegetarian
Instructions
To embark on your culinary journey with the Karatyacho Fodi, start by thoroughly washing the bitter gourd under cold running water. Once cleaned, take a vegetable peeler and carefully scrape away the outer bumpy skin, making it smooth to the touch. If your karela is on the larger side, cut it horizontally into three equal pieces; otherwise, you may cut it into two. Following this, slice each piece vertically in half, making sure to create slits in the flesh for better absorption of flavors.
Once you have prepared the karela, sprinkle approximately 1/2 tablespoon of salt over the cut pieces. With gentle hands, massage the salt into the bitter gourd to ensure even distribution, then set the pieces aside for about 20 minutes. This step is crucial, as it helps to draw out the bitterness of the gourd. After the resting period, drain the released bitter juice, ensuring your karela is ready for cooking.
On a flat plate, combine the red chilli powder, turmeric powder, and semolina. This mixture will provide a flavorful coating that enhances the taste and texture of the fried bitter gourd.
Next, heat a skillet over medium heat and drizzle in about 1 to 2 tablespoons of your chosen cooking oil. Once the oil is sufficiently heated, take each piece of karela and coat it well in the spice and semolina mixture before placing it gently into the skillet. It’s important to ensure that each piece is nicely coated for an even fry.
As the karela cooks, drizzle a little more oil over the pieces to aid in achieving that desired crispiness. Allow them to fry undisturbed until one side turns a lovely golden brown and crisp. Carefully flip each piece and let them cook on the other side until they also develop a rich brown color and a satisfying crunch.
Once the Karatyacho Fodi reaches the perfect level of crispiness, remove them from the skillet and transfer to a serving platter. This dish is best enjoyed immediately, alongside a wholesome Indian vegetarian thali, or paired with Goan-style Mushroom Vindaloo and steamed rice for a comforting weekday meal.
Final Notes
Karatyacho Fodi is not just a dish; it is a celebration of flavors that encapsulate the essence of Goan cuisine. The combination of the slight bitterness of the karela, the warmth of the spices, and the crunchy texture creates an unforgettable experience that will delight your taste buds. Whether served as part of a festive spread or as a simple weekday dish, it is bound to impress and leave a lasting impression on your dining table. Enjoy!
