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    Home » Recipes » Side Dishes for Rice

    Crispy Bitter Gourd Stir Fry | Pavakkai Poriyal | Kakarakaya Koora

    Published: Jul 20, 2016 · Modified: Jun 28, 2021 by Ramya · 12 Comments

    24 shares
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    Learn how to make Crispy Bitter Gourd Stir Fry recipe with detailed step by step pictures. Easy Pavakkai Poriyal recipe, Kakarakaya Ullipaya Koora recipe - best accompaniment to hot rice!

    Crispy Bitter Gourd Stir Fry 1

    In the continuous effort to include different types of vegetables in our diet, I started exploring bitter gourds. This blog is not new to how I have waded through the vegetables I disliked all my life – especially with bitter gourds. It pretty much is a new found love for me and ever since I first cooked bitter melons in my kitchen, I have been making a few variations. The bitter taste does take some time to get used to, but with rice I have found it really yumm! After trying out stuffed bitter gourds and crispy fried bitter gourd, it is time now to share a simple stir fry recipe.

    Crispy Bitter Gourd Stir Fry 3

    Bitter gourd is one of the healthiest vegetables. Due to the way it tastes (bitter), it acts as a natural insulin to the body and therefore is good for diabetes. Eating bitter gourd or having it in juice form has proven to reduce the blood sugar levels. Not just that, bitter gourd helps keep the cholesterol level low and helps in reducing kidney stones. It also helps in weight loss among many other health benefits.

    I wouldn’t claim this recipe a 100% healthy one, as the stir fry recipe uses oil. At the same time, if you don’t want to compromise on the taste but would like to include this vegetable in your diet, this is the recipe for you. To reduce the bitterness of this vegetable, it can be soaked in sour curd/yogurt. The use of onions in the stir fry also help reduce the bitterness to an extent. But the vegetable is named bitter gourd, it is supposed to be bitter and once you are acquired to the taste, you would love it – just like me 🙂

    Crispy Bitter Gourd Stir Fry 2

    How To Make Crispy Bitter Gourd Stir Fry | Pavakkai Poriyal | Kakarakaya Koora

    📖 Recipe

    Crispy Bitter Gourd Stir Fry

    Crispy Bitter Gourd Stir Fry Recipe | Pavakkai Poriyal | Kakarakaya Koora

    Ramya
    Learn how to make Crispy Bitter Gourd Stir Fry recipe with detailed step by step pictures. Easy Pavakkai Poriyal recipe, Kakarakaya Ullipaya Koora recipe - best accompaniment to hot rice!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Side Dishes
    Cuisine Tamilnadu Recipes
    Servings 2 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1.5 cups Bitter Gourd Chopped into Roundels
    • 1 cup Onions Sliced
    • 1.5 tablespoon Oil
    • ½ teaspoon Mustard Seeds
    • 1 teaspoon Cumin Seeds/Jeera
    • ¼ teaspoon Turmeric Powder
    • 2 teaspoon Sambar Powder recipe link in notes
    • Salt as needed
    • ¼ cup Sour Curd/Yogurt optional
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    Instructions
     

    • To reduce the bitterness, soak the chopped roundels of bitter gourd in sour curd for at least 10mins. Squeeze out the liquid when the vegetable has to be added to the stir-fry.
    • In a pan, heat oil. Add mustard and cumin seeds. As they pop, add julienned onions. As they begin to turn translucent, add the bitter gourd roundels.
    • Add sambar powder, turmeric powder and salt required. Stir fry on a low flame for about 15-20 mins. It is important to cook the vegetable on low flame and for a longer time to get the crispy texture. Remove from heat.
    • Serve hot with rice!

    Notes

    • Checkout Sambar Powder recipe.
    • It is optional to soak the bitter gourd roundels in sour curd. This would remove the extreme bitterness.
    • The onions and bitter gourd should be in almost equal quantity.
      It is important to slow cook the vegetable for a longer time to get the correct texture.
    • If you don’t have sambar powder, replace it with 1 teaspoon of red chilli powder and 1 teaspoon of coriander powder.
    Keyword Side Dishes for Rice
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    Crispy Bitter Gourd Stir Fry 5

    Crispy Bitter Gourd Stir Fry Recipe with Step by Step Pictures

    1. To reduce the bitterness, soak the chopped roundels of bitter gourd in sour curd for at least 10mins. Squeeze out the liquid when the vegetable has to be added to the stir-fry.

    prep1

    2. In a pan, heat oil. Add mustard and cumin seeds. As they pop, add julienned onions. As they begin to turn translucent, add the bitter gourd roundels.

    prep2

    3. Add sambar powder, turmeric powder and salt required. Stir fry on a low flame for about 15-20 mins. It is important to cook the vegetable on low flame and for a longer time to get the crispy texture. Remove from heat.

    prep3

    4. Serve hot with rice!

    Crispy Bitter Gourd Stir Fry 4

    Recipe Notes

    • Checkout Sambar Powder recipe.
    • It is optional to soak the bitter gourd roundels in sour curd. This would remove the extreme bitterness.
    • The onions and bitter gourd should be in almost equal quantity.
    • It is important to slow cook the vegetable for a longer time to get the correct texture.
    • If you don’t have sambar powder, replace it with 1 teaspoon of red chilli powder and 1 teaspoon of coriander powder.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

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    1. srividhya

      July 20, 2016 at 10:17 am

      Great share. I add sambar podi too for my bitter gourd fry and also for potato fry. I love chopping them as rounds but here I get big ones so rounds will be tooooo big so I end up chopping as small square pieces.

      Reply
      • chcooks

        July 20, 2016 at 6:14 pm

        Yup! my MIL uses sambar powder for everything almost and it tastes great 🙂

        Reply
    2. cookwithsmileblog

      July 20, 2016 at 10:15 pm

      Looks great... love it...

      Reply
      • chcooks

        July 22, 2016 at 1:28 pm

        Thanks a lot 🙂

        Reply
    3. Sri Mallya

      July 21, 2016 at 8:07 am

      My favorite. Your version looks so delicious!

      Reply
      • chcooks

        July 22, 2016 at 1:26 pm

        Thanks Kushi 🙂

        Reply
    4. Nish Kitchen

      July 21, 2016 at 4:27 pm

      It's been a long while since I cooked with bittergourds. I'll try your recipe next time!

      Reply
      • chcooks

        July 22, 2016 at 1:26 pm

        Sure Rose 🙂

        Reply
    5. Lynz Real Cooking

      July 22, 2016 at 8:05 pm

      Looks great!

      Reply
      • chcooks

        July 25, 2016 at 10:37 am

        Thank you dear Lynn 🙂

        Reply
    6. Bingo's Mom

      July 26, 2016 at 12:00 pm

      Tip 1: Mix cut pavakkai with salt, sambar powder and turmeric. Leave it for 20 minutes. Squeeze the water and add it to the cooking. It will reduce the bitter taste.
      Tip 2: Copper bottom vessels soaked in this squeezed water gives a nice shine as new 😀

      Reply
      • chcooks

        July 26, 2016 at 3:57 pm

        Awesome tips! Shall try soon BM 🙂

        Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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