How to make Kakkarkai Pullusu -

Curried bitter gourd

Sanjeev Kapoor

This recipe is from the book Kakkarkai Pullusu.

Main Ingredients : Bitter Gourd, Tomato Puree (टमाटर /टोमाटो प्यूरी )

Cuisine : Andhra

Course : Main Course Vegetarian

For more recipes related to Kakkarkai Pullusu checkout Shukto, Bharwan Karela, Karele Ka Salan, Karela Aur Aam Papad Ki Subzi . You can also find more Main Course Vegetarian recipes like Shambhano Vegetable Jaipuri Vangi Hirwa Masala Tomato Panchamrit

Kakkarkai Pullusu

Kakkarkai Pullusu Recipe Card


The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kakkarkai Pullusu Recipe

  • Bitter Gourd 4-5 medium

  • Tomato Puree to taste

  • Ginger 1 inch piece

  • Garlic 5 cloves

  • Dry red chilies 4

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • White sesame seeds 1 teaspoon

  • Oil 1 1/2 teaspoon

  • Onions chopped 2 medium

  • Tomato puree 1/4 cup

  • Jaggery (gur) grated 2

  • Tamarind pulp 2 tablespoons


Step 1

Wash, scrape and cut karela in half, length wise, remove seeds and thinly slice. Apply salt and leave aside for ten to fifteen minutes. Wash with plenty of water, drain and squeeze out excess water.

Step 2

Grind ginger and garlic to a fine paste. Roast red chillies, coriander seeds, cumin seeds and white sesame seeds on a medium hot tawa till light brown, stirring continuously.

Step 3

Cool the mixture and then grind to a fine powder. Heat oil in a non-stick pan and add the karela and stir-fry for four to five minutes or slightly browned. Add chopped onions and stir-fry for three to four minutes.

Step 4

Add ginger-garlic paste and again stir-fry for one to two minutes. Add tomato puree and cook further for a few minutes. Add ground powder, grated jaggery, tamarind pulp and salt. Stir well and add one cup of water and bring to a boil.

Step 5

Reduce to medium heat, cover and simmer for five minutes.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.