Bitter gourd, also known as karela or pavakkai, might not be everyone's favorite vegetable due to its distinct bitterness. But don't be discouraged! This versatile ingredient boasts numerous health benefits and can be transformed into a delicious and satisfying dish with the right techniques.
Pavakkai Varuval, also known as Karela Fry or Bitter Gourd Fry, is a South Indian stir-fry that celebrates the unique flavor profile of bitter gourd. This simple yet flavorful recipe uses basic spices and clever cooking methods to not only retain the vegetable's crispness but also mellow out its bitterness, making it enjoyable for even those hesitant about its taste.
Get ready to explore the exciting world of bitter gourd with this easy-to-follow recipe for Pavakkai Varuval, and discover a new way to appreciate this healthy and flavorful vegetable!
Tips to make yummy Bitter Gourd Fry :
Reducing Bitterness:
- Salting: Before cooking, soak the bitter gourd slices in salt water for 15-30 minutes. This draws out some of the bitter compounds. Rinse thoroughly before using.
- Yogurt Marinade: Marinate the bitter gourd slices in yogurt with a pinch of salt for 15-20 minutes. The yogurt helps neutralize the bitterness.
Cooking Techniques:
- Frying Temperature: Don't overcrowd the pan while frying. This can lead to uneven cooking and soggy texture. Use medium-high heat to ensure the bitter gourd pieces brown nicely without burning.
Flavor Enhancements:
- Spices: Experiment with different spice combinations to find your preference. Common spices include turmeric, coriander powder, cumin, red chili powder, and garam masala.
- Sweetness: A touch of sweetness helps balance the bitterness. You can add jaggery, grated coconut, or a pinch of sugar during the later stages of cooking.
- Garnishes: Finish the dish with a squeeze of lemon juice, chopped fresh coriander leaves, or grated coconut for extra flavor and aroma.
Additional Tips:
- Choose young and tender bitter gourds for the best flavor and texture.
- If using mature bitter gourds, scrape off some of the skin to reduce bitterness further.
- You can substitute gram flour (besan) for rice flour in the coating for a slightly different texture.
- Bitter gourd fry pairs well with rice, roti, or dal.
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Recipe Card to make Bitter Gourd Fry
Pavakkai Varuval | Bitter Gourd Fry | Karela Fry
Equipments Needed
- 1 Mixing Bowl
- 1 Heavy Bottomed Pan
Servings: 4 people
Calories: 110kcal
Pavakkai Varuval, also known as Bitter Gourd Fry, is a popular South Indian dish. This dish is a delightful blend of spices and textures, and it's cherished by those who appreciate the complex and slightly bitter taste of this vegetable. Learn here how to make this Pavakkai Varuval with step by step instructions and video!
Print Recipe
Ingredients
- 250 grams Bitter Gourd
- ¼ cup Gram Flour (Besan / Chickpea Flour)
- ¼ cup Rice Flour
- ½ cup Curd (Plain Yogurt)
- 1 cup Water
- 1 teaspoon Salt adjust to your taste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Kashmiri Red Chili Powder optional
- 1 teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- ¼ cup Coriander Leaves finely chopped
- 1 sprig Curry leaves
- 1 pinch Asafoetida (Asafetida / Hing)
- 2 cups Oil
- ½ Lemon
Instructions
Slicing and Prepping
- Slice the bitter gourd into thin rounds and remove the seeds.250 grams Bitter Gourd
- Combine the sliced bitter gourd with ½ cup of yogurt and 1 cup of water, then rinse thoroughly. This step helps reduce the bitterness of the bitter gourd.1 cup Water, ½ cup Curd (Plain Yogurt)
- With the rinsed bitter gourd, combine gram flour, rice flour, turmeric powder, chili powder, Kashmiri chili powder, coriander powder, salt, chopped coriander leaves, curry leaves, and squeeze half lemon. Ensure thorough mixing without adding water¼ cup Gram Flour (Besan / Chickpea Flour), ¼ cup Rice Flour, 1 teaspoon Salt, 1 teaspoon Red Chili Powder, 1 teaspoon Kashmiri Red Chili Powder, 1 teaspoon Coriander Powder, ¼ teaspoon Turmeric Powder, ¼ cup Coriander Leaves, 1 sprig Curry leaves, 1 pinch Asafoetida (Asafetida / Hing), ½ Lemon
- Add 2 tablespoons of oil and mix thoroughly to ensure that the masala ingredients adhere to the bitter gourd rings.
- Heat oil in a frying pan. Once the oil is hot, carefully add the masala-coated bitter gourd rings, ensuring they are spread out to prevent sticking together.2 cups Oil
- Deep fry the bitter gourd rings over medium flame, stirring occasionally to ensure uniform cooking.
- Once the bitter gourd rings are completely cooked and the sizzling sound of oil reduces, remove them from the oil. Your crispy and delicious bitter gourd fry, or pavakkai varuval, is now ready to be served.
Video
Notes
Bitter Gourd Fry Tips:
Reducing Bitterness:- Salting: Before cooking, soak the bitter gourd slices in salt water for 15-30 minutes. This draws out some of the bitter compounds. Rinse thoroughly before using.
- Yogurt Marinade: Marinate the bitter gourd slices in yogurt with a pinch of salt for 15-20 minutes. The yogurt helps neutralize the bitterness.
- Frying Temperature: Don't overcrowd the pan while frying. This can lead to uneven cooking and soggy texture. Use medium-high heat to ensure the bitter gourd pieces brown nicely without burning.
- Spices: Experiment with different spice combinations to find your preference. Common spices include turmeric, coriander powder, cumin, red chili powder, and garam masala.
- Sweetness: A touch of sweetness helps balance the bitterness. You can add jaggery, grated coconut, or a pinch of sugar during the later stages of cooking.
- Garnishes: Finish the dish with a squeeze of lemon juice, chopped fresh coriander leaves, or grated coconut for extra flavor and aroma.
- Choose young and tender bitter gourds for the best flavor and texture.
- If using mature bitter gourds, scrape off some of the skin to reduce bitterness further.
- You can substitute gram flour (besan) for rice flour in the coating for a slightly different texture.
- Bitter gourd fry pairs well with rice, roti, or dal.
Nutritional Info
Nutrition Facts
Pavakkai Varuval | Bitter Gourd Fry | Karela Fry
Amount Per Serving (1 serving)
Calories 110
Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Saturated Fat 0.7g4%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1.1g
Cholesterol 46.8mg16%
Sodium 15.9mg1%
Potassium 123.7mg4%
Carbohydrates 13.5g5%
Fiber 1g4%
Sugar 0.5g1%
Protein 3.2g6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Bitter Gourd Fry (Pavakkai Varuval) step by step
- Slice the bitter gourd into thin rounds and remove the seeds.
- Combine the sliced bitter gourd with ½ cup of yogurt and 1 cup of water, then rinse thoroughly. This step helps reduce the bitterness of the bitter gourd.
- With the rinsed bitter gourd, combine gram flour, rice flour, turmeric powder, chili powder, Kashmiri chili powder, coriander powder, salt, chopped coriander leaves, curry leaves, and squeeze half lemon. Ensure thorough mixing without adding water.
- Add 2 tablespoons of oil and mix thoroughly to ensure that the masala ingredients adhere to the bitter gourd rings.
- Heat oil in a frying pan. Once the oil is hot, carefully add the masala-coated bitter gourd rings, ensuring they are spread out to prevent sticking together. Deep fry the bitter gourd rings over medium flame, stirring occasionally to ensure uniform cooking.
- Once the bitter gourd rings are completely cooked and the sizzling sound of oil reduces, remove them from the oil. Your crispy and delicious bitter gourd fry, or pavakkai varuval, is now ready to be served.
