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.

Ingredients:

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

Method:

  • 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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