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Pavakkai fry (bitter gourd)

Pavakkai fry (bitter gourd)

Published on September 28, 2020 | In | By
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The bitter gourd is a vegetable that is so common in Indian homes. There is a lot of drama surrounding this vegetable because of its deep bitter taste but I have always loved it cooked the traditional South Indian way and it is sold regularly in village shandies, super markets and small grocery shops.

If it is so popular I am guessing that it is being enjoyed more than we care to admit. Mom used to make a sald with steamed bitter gourd which I remember being quite delicious and not too bitter at all. The reason it was surprising is because this vegetable is usually accompanied by strong flavours like tamarind and jaggery, chillies etc to ensure that the sweet, sour and spicy tastes take the edge off the bitterness. But that salad did bust those recipe myths. I must ask for the recipe and try it out one of these days.

My current favourite way to cook it is not by chopping into small pieces but to cut it into rings of medium thickness which adds a whole lot of textural bite and prettiness to the dish. It is then stir fried in a wide mouthed deep Longi pi stone vessel until it is sticky and golden. I love it with curd rice. Always have !

 

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Ingredients

  • Bitter gourd- 2-3 medium size (350 gms)- cut in round slices not too thin
  • Small onions-1 C crushed coarsley
  • Garlic cloves-1/2 C (pound coarsley)
  • Jaggery (dark brown sugar)-2 Tbsp or to taste
  • Red chilli powder- 1 tsp
  • Turmeric powder-1/2 tsp
  • Black pepper- 1 tsp (freshly cracked)
  • Curry leaves- 15
  • Mustard seeds-1/4 tsp
  • Cold presses sesame oil (nallennai)-2 Tbsp
  • sambhar powder-1/2 tsp

Instructions

  1. Heat oil in a deep bottom pan on medium heat and add the mustard seeds. When it sputters add the curry leaves.
  2. Add the crushed onions, garlic and saute' for a minute or two until the onions are translucent.
  3. Add the bitter gourd slices, sambhar powder, turmeric powder, red chilli powder ,salt and jaggery and stir fry on medium high heat.
  4. Keep tossing back and forth until the vegetable is well coated in oil and spices. Cover for a few seconds to trap in the heat and then keep stirring back and forth.
  5. Continue until the onions, garlic and bitter gourd turn golden and the jaggery is caramelised and coating all the ingredients. Check seasoning and adjust. If it catches at the bottom sprinkle a little water to loosen. But this happens only if the heat is too high or the stirring hasn't been continuous.
  6. Serve hot with a traditional South Indian meal of rice, rasam and curd (yoghurt)

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