Pavakkai/ Bitter Gourd Fry

Pavakkai fry

My mom used to make pavakkai almost every week when I was a kid. I hated them and never used to eat them. Now I started liking the bitter taste of pavakkai. It tastes good with any dal gravy or curd rice.  If you fry them crisp(let it brown), it will not be extremely bitter.


  • Pavakkai/ bitter gourd – 2 cups, chopped
  • Oil – for sauteing, plus more
  • Chili powder – 1 + 1/2 tsps
  • Salt – to taste
  • Hing/ Asafoetida – 6 pinches


  • Heat oil in a wok.
  • Add the chopped pavakkai and add salt to taste.
  • Saute until the pavakkai is almost cooked. Keep stirring at regular intervals.
  • Add chili powder, hing and more oil( 1 – 2 tsps of oil. The oil should not stagnate at the bottom).
  • Switch to low heat.
  • Keep stirring frequently to prevent the pavakkai’s from burning.
  • Taste the pavakkai. It should be a bit crisp.

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