Pavakkai Varuval | Bitter Gourd Fry | Karela Fry

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.

If you like this recipe then you may also like

• Brinjal Tawa Fry | Kathirikkai Fry : Brinjal Tawa fry, a lip-smacking delight that makes Brinjal more interesting.The marination of brinjal with spice powders makes the brinjal slices tasty and crispy.
• Stuffed Seppankizhangu Leaves Fry : Stuffed Seppankizhangu Leaves Fry is a delicious crispy fry made with fresh taro root leaves. Besan is mixed with spices which is spread on the taro root leaf, rolled, steam cooked and sliced which are then fried till they are crispy and light golden.
• Vazhakkai Pepper Fry Recipe : Vazhakkai Pepper Fry is one of the delicious South Indian Poriyal variety thats rich in pepper flavor. With mild masala and rich pepper makes this plantain pepper fry more interesting and appetizing.

Recipe Card to make Bitter Gourd Fry

Print

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!

Course Poriyal Varieties (South Indian Curries)

Cuisine Indian, Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Nadu Recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 110kcal

Author Sowmya Venkatachalam

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 tsp Salt adjust to your taste
• 1 tsp Red Chili Powder
• 1 tsp Kashmiri Red Chili Powder optional
• 1 tsp Coriander Powder
• ¼ tsp 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 1/2 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 water
  ¼ 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.

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.

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

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 1/2 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.

The post Pavakkai Varuval | Bitter Gourd Fry | Karela Fry appeared first on Subbus Kitchen.