Bitter Gourd Stir Fry is a very tasty and healthy poriyal variety. Stir-frying makes the bitter gourd less bitter and more tastier. This yummy stir-fry goes well with any South Indian Main Courses.
Not many people like to consume Bitter gourd (Pakarkaaai) due to its bitterness. But if it is cooked properly then we will fall in love to eat bitter gourd. We can use Bitter Gourd to make many delectable recipes. In Tamil Nadu, we use bitter gourd to make poriyal, Theeyal and pitlai, chips, cutlet and many more interesting recipes. Adding a little tamarind or lemon juice brings down the bitterness and the spices will balance it making bitter gourd recipes much more appetizing. This Pavakkai Fry is a very delicious poriyal that goes well with most of the South Indian Main courses especially Mor Kuzhambu, Thengai Aracha Kuzhambu, Thengai Thogayal, Rasam and many more dishes.
Benefits of Bitter Gourd:
Bitter gourd has lot of medicinal properties and it is very good for health. It is essential that you consume bitter gourd atleast twice a month. Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. Try this Bittergourd Stir Fry recipe and your family will like it.
Bitter Gourd Stir Fry is a very tasty and healthy poriyal variety. Stir-frying makes the bitter gourd less bitter and more tastier. This yummy stir-fry goes well with any South Indian Main Courses.
Wash, pat dry the bitter gourd. Chop and discard the top and bottom part. Slice the remaining gourd into thin slices. Also finely chop onions and set aside
Tempering Process
Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add curry leaves and give a mix
Add chopped onions to the pan. Sauté the onions till translucent.
Making Poriyal
Add sliced bitter gourd to the pan. Next, add turmeric powder, salt and red chili powder. Mix well to incorporate the spices with bitter gourd
Add Lemon juice and 1/2 cup of water. Mix well. Cover & cook in medium flame till Bitter gourd is soft
Occasionally stir the bitter gourd to make sure its not geting burnt. Stir fry in low flame till the Bitter gourd becomes light brown and soft
Serve the healthy and delicious Bitter Gourd Stir-Fry with Mor Kuzhambu, Rasam or Thengai Thogayal.
Video
Notes
Instead of Lemon juice you can also add Tamarind paste
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INSTRUCTIONS
PREPARATION
Wash, pat dry the bitter gourd. Chop and discard the top and bottom part. Slice the remaining gourd into thin slices. Also finely chop onions and set aside
TEMPERING PROCESS
Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add curry leaves and give a mix
Add chopped onions to the pan. Sauté the onions till translucent.
MAKING PORIYAL
Add sliced bitter gourd to the pan. Next, add turmeric powder, salt and red chili powder. Mix well to incorporate the spices with bitter gourd
Add Lemon juice and 1/2 cup of water. Mix well. Cover & cook in medium flame till Bitter gourd is soft
Occasionally stir the bitter gourd to make sure its not geting burnt.
Stir fry in low flame till the Bitter gourd becomes light brown and soft
Serve the healthy and delicious Bitter Gourd Stir-Fry with Mor Kuzhambu, Rasam or Thengai Thogayal.
mammi pl post some varuval varities. thank you
madam, there was a recipe for pakakkai kari with no onion but just sambar podi. i cant locate it now!
Oh sorry I replaced the no onion version to this. You follow this same procedure just exclude onions and try
Very tasty dish…simple and fast…. Well done!!
Thanks