Pavakkai / Bittergourd is a rarely loved vegetable by most people but this is my favourite veggie.My hubby likes Pavakkai Puli kulambu the most than this fry.As you all know bittergourd is loaded with lots of precious nutrients and vitamins and especially so good for diabetics.This veggie is available all round the year and I try to include often in our menu.This is a simple fry recipe but takes some time and patience to get it right.This goes well with sambar rice and curd rice .Lets see the preparation…
Bitter gourd / Pavakkai – 2 in nos
Onion – 1 , chopped
Turmeric powder / Manjal thool – 1/2 tsp
Chilli powder / Milagai thool – 1 tsp
Curry leaves – a spring
Oil – 2 tbsp
Salt to tasteFor Tempering
Mustard seeds / Kadugu – 1/2 tsp
Urad dal / Ulunthamparuppu – 1/2 tsp
Fennel seeds / Sombu – 1/2 tspPreparation
Grab your ingredients.
Include Fennel Seeds too…
Slice the bitter gourd thinly ,remove seeds or keep them as per your wish and wash it with water several times.
Heat oil in a kadai and add the tempering agents and wait for spluttering.
Add the chopped onions and curry leaves and fry till the onion turns golden brown.
Serve this side with sambar rice or curd rice.
- Increase or decrease the amount of chilli as per your taste.
- Some like to add a little sugar or jaggery or 1/2 tsp tamarind paste to lessen the bitterness.But I like to have this with its original taste.So I didn’t add anything.Some will soak the sliced veggie in salt water for 10 mins to reduce the bitterness.If you wish to neutralize the bitterness then try the above ideas.
- I didn’t add water but in case if you feel so dry and sticking to the bottom then add a splash of water.