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