Bitter Gourd Curry / Pavakkai Puli Kuzhambu

Because of the bitterness in bitter gourd/pavakkai /Karela many people (including me) used to avoid. It is an excellent source of nutrition many eat it out of force. This time I have tried in Chettinad style and used a trick to reduce bitterness. As this veggie is nicely fried and cooked in tamarind juice with touch of grinded masala you will enjoy this with the little feel of bitterness.

Ingredients:

• Karela/ Bitter Gourd/ Pavakkai - 3 nos.
• Imli Juice/ Tamarind juice - 1 cup
• Jaggery - small piece (Sweetener just like sugar)
• Water - 2 cups

> For Grinding:

• Saunf / Fennel Seeds- 1 tsp
• Garlic - 2 flakes
• Onion (chopped) - 1 no. (Big)
• Tomato(chopped) - 1 no.
• Curry leaves - few
• Coconut grated - 1/4 cup
• Oil - 1 tbsp

> Masala Powders:

• Sambar Powder - 2 tsp (Many grounded Indian spices- available in Indian Store)
• Red Chili Powder - 2 tsp
• Turmeric Powder - 1/4 tsp
• Dhaniya Powder / Coriander Seeds Powder - 1 tsp
• Salt to Taste

Method:

Step 01) Heat a pan and add saunf and garlic and fry for 2 mins. Then fry onion till transparent then add tomato, curry leaves

 

Step 02) When tomato turns mushy add grated coconut and mix well. Then add all masala powders and cook till raw masala smell disappears

 

Step 03) Let it cool and then grind it.

 

Step 04) Cut the bitter gourd in round shape and soak them in salt and turmeric water for a 10 mins then wash thoroughly 2 to 3 times in plain water. This helps to reduce bitterness. Take slightly big pan and fry the veggie nicely and then add tamarind juice and few jaggery pieces

 

Step 05) Add the blended paste and water mix them nicely and cook for 5 mins.

Yummy pavakkai puli kuzhambu is ready. This time we tried with chapati and it was awesome.

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Bitter Gourd / Karela / Pavakka Sabji

Many people strike off this vegetable because of its natural bitterness in taste. To remove the bitterness we can soak the chopped bitter gourd pieces in a pinch of turmeric powder mix of water and rinse it thoroughly and cook with onion tomato gravy in a tangy curry method. But this dry sabji does not require any procedure, it’s very simple yet bitter free. Enjoy the crispy sabji with curd rice.

Check here for Pavakka Puli Kuzhambu.

 Ingredients:

• Bitter Gourd - 2 nos.
• Turmeric Powder  - 1 tsp.
• Red Chili Powder - 3 tsp.
• Hing/asafoetida - 1/4 tsp.
• Garam Masala or Rasam Powder - 1.5 tsp. (Mixture of many Indian Spices - available in Indian Store)
• Salt to taste
• Oil

For Seasoning:

• Mustard Seeds - 1tsp.
• Urud Dal / White lentils - 2 tsp.(grown in Indian subcontinent- Available in Indian Store)
• Cumin Seeds/ Jeera - 1 tsp. (optional)
• Curry leaves Few

 Method:

1. Wash and chop the bitter gourd like round pieces
2. Heat oil in a pan, add seeds, and allow to splutter
3. Add curry leaves stir fry for 1 minute
4. Add chopped bitter gourd & cover, simmer for 5 minutes.
5. Add salt, turmeric powder/ Haldi, chili powder and garam masala ( I have used homemade rasam powder instead of garam masala it tastes awesome) mix nicely until all the pieces are coated with masala
6. Return to low flame stir gently every now and then and cook till everything is tender and crispy
7. Serve with curd rice

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