First few words I wish to tell is that this Bitter Gourd Fry doesn't require much oil. Next thing it tat this pakarkkai varuval will not be that much bitter. This really a simple recipe. This method of making Pavakkai fry needs very little oil and the bitterness will be very less. We need to use a wide bottomed pan. Particularly a non-stick pan makes the job more easier. The outcome will be a pakarkkai fry which tastes very good with curd rice or pulissery.
Many of us like the flavor of pavakkai. Because of its bitterness, we keep avoiding it. If we make a fry like this, everyone in home will like it the most. I made it for this week end and prepared a diet lunch menu. It really went well. Tasted awesome. Having pakarkkai then and there improves our digestion system. It increases the absorption capability of intestines.
Pavakkai Fry | Pakarkkai Varuval | Bitter Gourd Fry
| Prep Time : | Cook Time: | |
| Yield: 1 cup | Svg Size: 1/2 cup | |
Average Rating: 5 for 5 | Calories per Serving: 80 | |
| Posted By: Sabari | Cuisine: Tamilnadu |
Ingredients
Quick Procedure
- 250g Pavakkai
- half onion, sliced
- 1 tsp sambar powder
- salt
- 2 tsp oil
Quick Procedure
- Cut pavakkai lengthwise and then slice it very thinly. Add some sal and let it rest for 10 minutes. Squeeze out the juice. This will reduce the bitterness.
- Heat some oil in a pan. Add bitter gourd and fry it till it becomes crisp. Be patient to cook it crisp.
- At this stage, you could add onion slices. Fry the onions too.
- Now take it off the flame and add sambar powder. Saute once or twice. The pavakkai pieces will get coated in the pans heat itself. Crispy pavakkai fry is ready
Stepwise Pictures
| Cut pavakkai lengthwise and then slice it very thinly. Add some sal and let it rest for 10 minutes. Squeeze out the juice. This will reduce the bitterness. |
| Heat some oil in a pan. Add bitter gourd and fry it till it becomes crisp. Be patient to cook it crisp. |
| At this stage, you could add onion slices. Fry the onions too. |
| Now take it off the flame and add sambar powder. Saute once or twice. |
| The pavakkai pieces will get coated in the pans heat itself. |
| Crispy pavakkai fry is ready |
Tasty Pavakkai Fry is ready. It would taste very very well with curd rice or pulissery.
