Bitter gourd fry or pavakkai fry recipe – I can’t believe I am posting a bitter gourd (karela, pavakkai) recipe. TH and I avoid the vegetable like a plague and although those small, very green, very bitter variety is available here in Singapore, I hardly ever give it a second glance. In Kerala, bitter gourd, or pavakka, is fatter, a very light green, and significantly less bitter than the darker green ones we see everywhere else.
But I’ve never seen bitter gourd like this before. It was white and very chubby. These are from Taiwan and they were so cute that I had to pick them up, even if its pavakka and TH was gasping at the idea!
Also check out these recipes:
Chow chow capsicum curry
Dry mushroom peas masala
Kerala chena fry
Arbi fry recipe
I used the same strategy on this bitter gourd that I do on another vegetable that we don’t like much – okra. I fried it. It was delicious and for once I didn’t mind the bitterness, although TH still didn’t have more than one spoon.
- 1 medium-sized bitter gourd, cut into thin 2" pieces (about 3 cups)
- ½ tsp salt
- 3-4 tbsp rice flour
- ½ tsp red chilli powder
- A generous pinch of hing / asafoetida /perungayam
- ¼ tsp turmeric powder
- ½ tsp garam masala
- ¼ tsp pepper powder
- Oil for deep frying
- Rub salt into the cut bitter gourd pieces and set aside for an hour. Once the hour is up, squeeze all moisture from the bitter gourd pieces and transfer to another bowl.
- Add rest of the ingredients to the pieces and stir well to dredge. There should be enough rice flour to coat all the pieces well (not too thickly) so if you feel you need more, adjust the quantity. The initial salt you added should be enough but add more to taste if you feel you require it.
- Let the dredged bitter gourd pieces rest for 15 mins or so while you heat up the oil to deep fry. Fry in batches until dark brown and cooked through. Drain on kitchen towels. Its important that you make sure the pieces are thin, otherwise the inside won't be cooked.
For bitter gourd fry recipe in Hindi, Tamil, Telugu, Kannada, Urdu etc please use the Google translate button in the sidebar
thank you for the recipe, I made it last night and it came out beautiful, nice and crispy. Thanks once again.
cheers
Aw, so cute!! I can totally see your point about HAVING to buy it- its too adorable to resist! But does is taste as bitter as the normal variety? Karela happens to be a house favourite at our place, but yeah, i think deep frying makes everything better!
Thats a real cute pavakka and the fried pieces look delicious.. I never liked pavakka earlier.. but i adore it wen fried.. sometimes we cut it into very thin strips and fry it with just some salt smeared over.. or even with some green chillies thrown in…
What a lovely dish and a cute bitter gourd! i love the addition of rice powder to the pavakka fry. Even we fry vegetables we dont like!
That looks delicious…
White bitter gourd is so cute! I love bitter gourd and I don't mind the bitterness at all.. 🙂 Fried kerela looks delicious !
Oh wow.. the lovely white karela is looking so good.. on first looking at your fry, was wondering how the bitter gourd fry is so light in color…
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wow, that definitely is a new type of bitter gourd, I have never seen it before either. Love the texture and color of your fry 🙂
Guess what, just last night I was telling my mom about this strange looking karela and how we do not eat anything bitter at all, which is a bad thing. Seems like we are on the same boat as TH. I was thinking of buying this, but … Good warning you gave me, though the fry looks really delicious.
I cant believe this is is pavakai…looks cute and chubby 🙂 The only way I can eat bittergourd is fried…Ur version sounds and looks crispy
Simply inviting, love those crispy bittergourd..
Lovely clicks!I am not a big fan but my hubby always dies for bitter gourd fry. But I never get it crisp. This is so cute to look at,wow!
even we both like bitter gourd a lot. my menu for tom is decided
Wonderful recipe.. looks simply amazing !!
Indian Cuisine
In my house it is d most fav veggie dear..:)It appears atleast once a week in our menu…but I used to like chinese bitter melons,they r not bitter like d Indian ones…
a tip 4m me,…boiling it in tamarind water reduces the bitterness drastically.
love this fry..:)