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 STUFFED KAKARAKAYA WITH SPICY COCONUT PEANUT MASALA

Spicy Stuffed Kakarakaya for Bold Flavors

This stuffed Kakarakaya is a total flavor bomb—crispy, spicy, and just the right amount of bitterness. The stuffing is made with roasted coconut, peanuts, garlic, and red chilies for a delicious masala that takes the bitter gourd to a whole new level. Fry it up, stuff it, and serve with hot rice and ghee for a simple, comforting meal that feels homely but tastes extraordinary. Even bitter gourd skeptics will love this one. A perfect addition to your recipe collection!


EXPLORE BITTER GOURD RECIPE'S    

Stuffed kakarakaya with spicy coconut peanut masala, showcasing the crispy and flavorful bitter gourd dish, served with a rich tempering.¯

Tips & Tricks for Perfect

Spicy Coconut Peanut-Stuffed Kakarakaya

uJUMP TO RECIPE

Salt soak = less bitterness: Salting the kakarakaya and resting it for 30–40 mins helps reduce bitterness. Don’t skip this step!

Squeeze well: After washing, squeeze out as much water as possible to prevent sogginess while frying.

Fry on medium heat: Fry the bitter gourds on medium heat for even cooking without burning.

Cool before stuffing: Let fried kakarakaya cool completely before stuffing.

Don’t overcrowd the pan: Fry in batches to avoid greasy results.

Make masala in bulk: Store the stuffing powder in the fridge for up to a month for quick meals.

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     Step-by-Step Recipe : Spicy Coconut Peanut-Stuffed Kakarakaya

INGREDIENTS

  For the Stuffing Masala

  • 30g chopped dry coconut pieces
  • 30g peanuts
  • 2 tbsp dry roasted chana dal
  • 1/2 tbsp cumin seeds (jeera)
  • 1 tbsp coriander seeds
  • 1 tbsp sesame seeds
  • 6–8 dry red chilies
  • 5–7 garlic cloves
  • Salt to taste

   For the Kakarakaya (Bitter Gourd)

  • 250g small kakarakaya (bitter gourd)
  • 1 cup oil (for frying)
  • Salt as needed (for bitterness removal)
​A close-up of stuffed kakarakaya with a flavorful coconut peanut masala, perfect for a healthy and tasty Indian side dish.

PREPARATION STEPS

​   Prepare the Masala Powder

  • Dry roast dry coconut pieces in a pan until aromatic.
  • Add peanuts and roast till golden.
  • Add roasted chana dal, cumin, coriander seeds, and sesame seeds. Fry until raw smell goes off.
  • Add dry red chilies and fry for a few seconds. Set aside to cool.
  • Grind the cooled mixture with garlic and salt into a fine powder. Keep it aside. 

   Prepare the Bitter Gourd

  • Slit the kakarakaya and remove seeds.
  • Apply salt all over and set aside for 30–40 minutes to reduce bitterness.
  • Wash thoroughly and squeeze out water completely.

    Fry & Stuff

  • Heat oil in a pan and deep fry the kakarakaya until cooked and golden.
  • Let them cool down, then stuff each one with the prepared masala powder.

    Serve

  • Serve hot with steamed rice and a dollop of ghee. Enjoy the flavorful combo!



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