Andhra · Curry
Kakarakaya palli kura
Bitter gourd with roasted peanut
- Energy
- 168 kcal
- Protein
- 6.19 g
- Fibre
- 7.61 g
- Time
- 25 min
Per serving, 157 g.1 Good for lunch or dinner.
One serving gives you
- 34%of the day’s folate
- 71%of the day’s vitamin C
- 30%of the day’s fibre
- 21%of the day’s magnesium
Nutrition facts
One serving, 157 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy168 kcal9%
Carbohydrates
- Carbohydrate10 g4%
- Fibre7.61 g30%
- Soluble fibre1.43 g
Fats
- Fat11.1 g23%
- Saturated fat limit2.17 g11% of limit
- Monounsaturated fat5.23 g
- Polyunsaturated fat3.06 g
- Omega-62.98 g38%
- Omega-30.08 g8%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein6.19 g12%
- Histidine161 mg27%
- Isoleucine271 mg23%
- Leucine412 mg18%
- Lysine287 mg27%
- Methionine + cystine149 mg25%
- Phenylalanine + tyrosine514 mg61%
- Threonine208 mg50%
- Tryptophan65.6 mg31%
- Valine290 mg37%
Vitamins
- Vitamin A20.5 µg2%
- Vitamin B10.14 mg10%
- Vitamin B20.08 mg4%
- Vitamin B31.82 mg17%
- Vitamin B50.68 mg14%
- Vitamin B60.13 mg7%
- BiotinNot in the source data
- Folate75.5 µg34%
- Vitamin B120 µg0%
- Vitamin C46.4 mg71%
- Vitamin D0 µg0%
- Vitamin E1.47 mg20%
- Vitamin K14.9 µg27%
Minerals
- Calcium55 mg6%
- ChromiumNot in the source data
- Copper0.28 mg17%
- IodineNot in the source data
- Iron2.59 mg9%
- Magnesium79.5 mg21%
- Manganese0.71 mg18%
- MolybdenumNot in the source data
- Phosphorus121 mg12%
- Potassium587 mg17%
- Selenium8.71 µg22%
- Sodium limit213 mg11% of limit
- Zinc1.02 mg8%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Bitter gourd, jagged, teeth ridges, elongate kakarakaya114 g
- Ground nut palli11.5 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.8 g
- Chillies, red endu mirapakaya1.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Garlic, big clove vellulli2 g
- Onion, big ullipaya15 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Slice bitter gourd thinly, rub with a little salt and turmeric for 10 minutes and squeeze out the juice.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add the sliced onion and the bitter gourd with turmeric and salt; cover and cook until tender. Dry-roast 12 g peanuts, grind coarsely with the red chilli, garlic and cumin and toss it through the curry for 2 minutes.