Pavakkai Varuval | Bitter Gourd Fry | Karela Fry
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!
Servings: 4 people
Calories: 110kcal
Equipment
- 1 Mixing Bowl
- 1 Heavy Bottomed Pan
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 tsp Salt, 1 tsp Red Chili Powder, 1 tsp Kashmiri Red Chili Powder, 1 tsp Coriander Powder, ¼ tsp 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.
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 13.5g | Protein: 3.2g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 1.1g | Cholesterol: 46.8mg | Sodium: 15.9mg | Potassium: 123.7mg | Fiber: 1g | Sugar: 0.5g