This Bitter Gourd Curry Recipe / Pavakkai Masala Recipe is a much needed side dish, after all the Christmas cakes and sweets. Most of us, don’t have a liking for this veggie due to it’s bitter taste in the name itself. But it has numerous health benefits like curing respiratory problems, builds immune system, reduce blood sugar level, helps to get rid of worms in the stomach etc. I have shared few tips to get rid of the bitter taste, so read the recipe till the end….
Bitter Gourd Curry Recipe / Pavakkai Masala Recipe has numerous health benefits and helps to get rid of worms in the stomach etc.
- 1/4 Kg Bitter Gourd / Karela
- 1 Small Tamarind Gooseberry sized
- 1 Large Onion
- 1 Tomato
- 1/4 tsp Turmeric Powder
- 2 tsp Chilli Powder
- 1 tsp Sambar Powder
- Salt As Required
- 1 tbsp Coriander Leaves
- 1 tbsp Oil
- 1 tsp Fennel Seeds
- 1" Piece Cinnamon
- 1 Sprig Curry Leaves
Wash bitter gourd well, slice it thinly and remove the seeds. Chop onion lengthwise and tomato roughly. Soak tamarind in hot water for 15 minutes. Squeeze the pulp well, extract tamarind water and discard the pulp. Measure and keep all the other ingredients ready.
Roll boil water in a pan / kadai and pour tamarind water. Now add chopped bitter gourd and boil for 3 to 4 minutes in medium flame. Also don't boil the veggie for more time, else it turns mushy (par - boiled only). Drain the water and squeeze the veggie gently, this step helps to reduce the bitterness.
Heat oil in a pan, then add fennel seeds and cinnamon. Once nice smell wafts, add curry leaves and onion.
Then add tomato and saute till the raw smell leaves and tomato turns mushy. Now add parboiled bitter gourd.
1. Don’t use bitter gourd with yellow spots on the skin, it wont tastes good.
2. Slice the veggie thin, so it gets coated with the spice powder well.
3. Remove the seeds thoroughly, as the seeds would have more bitterness.
4. Addition of tamarind water, when boiling the veggie, helps to reduce the bitter level.
5. Tamarind juice can be replaced with 1/2 tsp of tamarind paste.
6. Don’t overcook the veggie and make it mushy, it should be half cooked only.
7. Also drain the water and squeeze it completely from the veggie, so bitterness reduces.
8. Adjust chilli powder as per spice level required for this bitter gourd curry recipe.
9. If preferred, 1 tbsp of grinded coconut paste can be added to the pavakkai masala recipe at last.
10.Instead of half – cooking the veggie, it can be soaked in sour curd/butter milk for 20 minutes, drained and then used. This simple technique helps to reduce bitterness.
11. To avoid bitterness, the veggie can be marinade with salt / lemon juice for 20 minutes, washed and then used.