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.
Check here for Pavakka Puli Kuzhambu.
- 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
- Wash and chop the bitter gourd like round pieces
- Heat oil in a pan, add seeds, and allow to splutter
- Add curry leaves stir fry for 1 minute
- Add chopped bitter gourd & cover, simmer for 5 minutes.
- 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
- Return to low flame stir gently every now and then and cook till everything is tender and crispy
- Serve with curd rice
