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….
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.