Aa Kakarkaya Fry / Spine Gourd Chips .

Think of Karela / Bitter Gourd, the name Karela brings a bitter taste in the mouth. Some still  like it and some do not, but there is a variety of Bitter Gourd, the Spine Gourd!  Which is not bitter at all and the chips are Out of the world. These beauties take a little time to fry, be patient and you will not regret.

The Spine Gourd is referred to as Adavi kakarkaya / Aa kakarkaya in Telugu, Kakrol in Bengali, Kantroli in Marathi,  and they are , seasonal (i think comes in the rainy season), but i see it now and then in the fruit and vegetable market irrespective of the season.  

There are many recipes you can make with this, stuff them with some masala, make a simple curry with the basic onion and tomato. OR make CHIPS out of them. (i love these!) 

I do not miss a chance to eat them whenever i get a chance. It is a simple fry,  I am sharing this as the vegetable itself is not very popular and I am hoping that i have introduced the amazing vegetable to someone who has not tried it. 

What do you need to make Adavi Kakarkya Chips ?

• Spine Gourd /Adavi Kakarkaya 
• Oil
• Salt
• Chilli Powder
• Black Salt

How to make the Adavi Kakarkaya Chips?

Step 1: First thing is to clean the Adavi kakrkaya  nicely and wipe them nicely. This vegetable is thorney on the outside and  there can be a lot of dust struck in between these thorns. We do not need to  peel it, like we do for the Bigger bitter gourd. And chop this nice and thin. Round or half whatever works best for you. 

Step 2: Now carefully slide these thin slices of the Adavi Kakarkaya and deep fry them in batches. I do them in batches because, i love them crispy and crunchy.  Keep stirring them and ensure they fry from all sides.

Step 3: Take them out on a tissue paper, this will help in removing the extra oil. 

Step 4: Now carefully remove  all the oil we used for frying and in the same pan add the karela chips; Add Salt, Chilli powder and Black salt mix them well.

Tip: Let the flame be on high when you add salt and chilli powder, the leftover oil in that pan will help in the masala mixing well with the chips. It is just a small twist, you could add it on the cooled down chips as well.