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.
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Recipe Card for Bittergourd Stir Fry Recipe | Pavakkai Vathakkal | Pavakkai Fry:
Bitter Gourd Stir Fry | Pavakkai Poriyal | Karela Ki Sabzi | Pavakkai Fry
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 40kcal
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.
Print Recipe
Ingredients
- 4 nos Bitter Gourd around 300gms
- 1 nos Onion Finely Chopped
- 1 Pinch Turmeric Powder
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 tablespoon Lemon Juice
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- Few Curry Leaves
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 ½ 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
Nutritional Info
Nutrition Facts
Bitter Gourd Stir Fry | Pavakkai Poriyal | Karela Ki Sabzi | Pavakkai Fry
Amount Per Serving (100 g)
Calories 40
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 5g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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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 ½ 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.
