Karatyacho Fodi Recipe - Pan Fried Bitter Gourd
A vegetarian Goan Recipes recipe with karela (bitter gourd/ pavakkai), red chilli powder, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Karatyacho Fodi recipe, wash bitter gourd well using water and scrape away the top bumpy skin with a peeler
- 2
Make them really smooth
- 3
If bitter gourds are big then cut them horizontally into 3 pieces otherwise cut them into 2
- 4
Cut each piece vertically into 2 pieces and give slits to each piece as shown below
- 5
Sprinkle some salt over these pieces, about 1/2 tablespoon
salt - to taste - 6
Massage well and keep them aside for about 20 minutes, and after 20 minutes, drain out all the bitter juice
- 7
In a plate, mix together red chili powder, turmeric powder and semolina
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 8
Heat a skillet and drizzle some oil (about 1 to 2 tablespoons)
tablespoons sooji (semolina/ rava)(2)tablespoons extra virgin olive oil - or any cooking oil(2) - 9
Nicely coat each Karela piece with this mixture and place them over heated skillet
karela (bitter gourd/ pavakkai)(2) - 10
Drizzle little more oil over the pieces and let them fry on medium heat till they are nice and crisp on one side
- 11
Flip them over and fry on the other side till crisp
- 12
Once they are well fried and look dark brown and crisp, remove them out and enjoy with Indian vegetarian Thali
- 13
Serve Karatyacho Fodi along with Goan Style Mushroom Vindaloo and Steamed Rice for a weekday meal
Rate this recipe
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Karatyacho Fodi Recipe - Pan Fried Bitter Gourd
A vegetarian Goan Recipes recipe with karela (bitter gourd/ pavakkai), red chilli powder, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Karatyacho Fodi recipe, wash bitter gourd well using water and scrape away the top bumpy skin with a peeler
- 2
Make them really smooth
- 3
If bitter gourds are big then cut them horizontally into 3 pieces otherwise cut them into 2
- 4
Cut each piece vertically into 2 pieces and give slits to each piece as shown below
- 5
Sprinkle some salt over these pieces, about 1/2 tablespoon
salt - to taste - 6
Massage well and keep them aside for about 20 minutes, and after 20 minutes, drain out all the bitter juice
- 7
In a plate, mix together red chili powder, turmeric powder and semolina
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 8
Heat a skillet and drizzle some oil (about 1 to 2 tablespoons)
tablespoons sooji (semolina/ rava)(2)tablespoons extra virgin olive oil - or any cooking oil(2) - 9
Nicely coat each Karela piece with this mixture and place them over heated skillet
karela (bitter gourd/ pavakkai)(2) - 10
Drizzle little more oil over the pieces and let them fry on medium heat till they are nice and crisp on one side
- 11
Flip them over and fry on the other side till crisp
- 12
Once they are well fried and look dark brown and crisp, remove them out and enjoy with Indian vegetarian Thali
- 13
Serve Karatyacho Fodi along with Goan Style Mushroom Vindaloo and Steamed Rice for a weekday meal
Rate this recipe
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