Pavakkai Fry or Bitter gourd fry is prepared by frying the marinated bitter gourd pieces in oil.
Benefits of Bitter Gourd:
Pavakkai/ Karela or Bitter Gourd is an extremely healthy vegetable. It is rich in iron, has high dietary fiber and contains twice the beta-carotine of broccoli and calcium of spinach or potassium of banana.
Bitter gourds also help in reducing the sugar levels and many doctors generally advice the diabetic patients to include this in their diet. But it is not recommended for pregnant ladies.
But we still loathe it with all our hearts. Why? Of course as the name suggests, it is bitter. Here, I’m going to tell you the tricks and tips to reduce the bitterness of bitter gourd.
[tweetthis]Tips and tricks to reduce the bitterness of Bitter Gourd[/tweetthis]TIPS AND TRICKS:
- Wash the bitter gourd well. Pat dry.
- Scrape the rugged surface. Wait! Do not throw away the scrapings. You can add it to your paratha dough, for when mixed with dough the bitterness is a lot more reduced. I had left them on as my husband likes the bitterness.
- Remove the seeds. You can either slit the bitter gourd length-wise or cut then into thin rounds.
- This helps in easily removing the whites and seeds. Wash.
- If you’ve slit them length-wise before, slice them width-wise now, as thin as possible so that you get moon-shaped slices. This will help in frying them fast. Wash again. Pat dry.
- Add salt, mix well and keep aside for half an hour.
Recipe for Pavakkai Fry:
Print
Pavakkai Fry
- Total Time: 0 hours
Ingredients
Scale
- 4 bitter gourds
- 1/4 cup of chopped coconut pieces
- 3 green chillies slit
- 1 tsp red chilli powder
- 1/2 tsp turmeric poweder
- Salt
- Oil for frying
Instructions
- Cut the bitter gourd into moon-shaped slices. Wash and pat dry.
- Add all the ingredients except oil and mix well.
- Keep the marinated pieces aside for an hour.
- Deep fry the marinated bitter gourd until crisp.
- Store in air tight containers and use within a week.
- Prep Time: 0 hours
- Cook Time: 0 hours
So, would you try it out this time?
I remember this from india, but not sure we can find it in Europe? Always made me curious though, but never cooked it… Looks really delicious:-)
Oh yes, of course, I am trying out this one, Shalini! And, it is simple to make too! I have always wondered how to cook it crispy and bitterness-free! 🙂
I’m glad you find this useful, Shilpa 🙂
I love bittergourds! Especially the fried ones. Thank you for the recipe. I shall keep the tips in mind too 🙂
I am glad you find it useful, Maliny 🙂
Thanks, Maliny. I’m glad you dropped by! 🙂
Actuallu, I hate bitter gaurd and my husband loves it. Reading the health benefits I now feel Iam missing the good vegetable. Will try your recipe for sure.
Thanks, Ramya and Ditto! 🙂
Ditto, Ramya! Please try and let me know how it turns out.
I seem to be very sensitive to bitter tastes (that may be a genetic thing) – I would not enjoy this. My husband on the other hand, loves bitter Italian veggies like brocolli rabe. This may be more for him, especially with the heat of the chilis.
Ditto, Alana! I do not like bitter gourd but its mu husband’s favorite.
Yes, ditto here! My husband loves bitter gourds.