Pavakkai fry recipe - Bitter gourd stir fry

    
I have never liked pavakkai in my life until I started making crispy bitter gourd fries (pavakka chips). And thought I will like it only if I make it that way – deep fried. But recently, after watching a TV show, my MIL asked me to try it that way. Since I too liked the recipe, tried it. I made it twice now and totally loving it. I could not believe I am cookign pavakkai and I am eating too. Vj too liked it who has same thoughts about pavakai like me. I am so glad I tried this one and once again, thanks to mami. Try this out, you would love too if you have any wrong impression about bitter gourd.

Pavakka fry (Bitter gourd stir fry) recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch / side dish
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Bitter gourd, thinly cliced into circles	2 cups
Curd (sour best)	1 cup
Sambar powder	2 tblsp
Onion	2
Turmeric powder	1/8 tsp
Oil	2 tblsp
Salt	As needed

To temper

Oil	1 tblsp
Mustard	3/4 tsp
Jeera (cumin seeds)	1 tsp

Method

1. Wash and thinly slice pavakkai as shown in the picture. Discard any seeds if its there. Soak this sliced pavakkai in curd and salt for 15 mins. Thinly slice onion too. Heat kadai with oil and temper with mustard, jeera.

2. Add onion and fry till dark golden brown, taking care not to burn the onion.

3. Add cut bitter gourd, squeezed out from the curd, turmeric, sambar powder. Add salt if needed. Mix well and keep the flame in medium. Cook covered for 4 minutes.

4. Add oil little and keep frying until the bitter gourd turns deep brown in colour and gets cooked as you stir fry. Add oil little by little as you fry.

Notes

• Onion must be more for good taste and flavor.
• Also browning both onion and the bitter gourd only brings the taste.
• Using sour curd is important for taking out the bitterness.
• If you feel the bitterness is still there more, add some tamarind juice or lemon juice while frying. But you have to balance the spice too accordingly.

Serve as accompaniment for rice with sambar, rasam or curd rice …

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