Name: Pavakkai Varuval Recipe | Bitter Gourd Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ¼ Kg Bitter Gourd; Water ((For Par Boiling)); ½ tsp Turmeric Powder; 2 tsp Chilli Powder; 1 tsp Sambar Powder; 2 tbsp Besan Flour; Salt (As Required); 1 tsp Mustard Seeds; ½ tsp Urad Dal; 1 tsp Fennel Seeds; 1 Red Chilli; 1 Sprig Curry Leaves; 2 tbsp Oil

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Bitter Gourd Stir Fry / Pavakkai Varuval Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. Bitter Gourd in English, Karela In Hindi, HagalKayi In Kannada, Pavakkai in the Tamil language, a common vegetable which is not liked by many of us, due to its bitter taste in the name itself. Though it has numerous health benefits like curing respiratory problems, building the immune system, reducing blood sugar levels, helps to get rid of worms in the stomach, etc. I have seen many people running a mile if they see this bitter gourd in the meal, in my home too my Hubby and kids are not an exception. The method, I have shared here is a very simple one, so crispy even bitter gourd haters will start to love it. To remove the bitterness, we can use tamarind water while parboiling the veggie or soak the veggie in sour buttermilk or marinade with lemon juice for 20 minutes, rinse well and then use it. Furthermore, I have used besan flour to get the extra crispiness, which can be replaced with rice flour too. It pairs well with Curd Rice, Lemon Rice, Onion Sambar with plain rice. If interested, check my other related recipes like Bitter Gourd Chips and Bitter Gourd Curry.

✔ Check my other easy Fry / Varuval Recipes like

Pavakkai Fry Recipe

Pavakkai Varuval Recipe | Bitter Gourd Stir Fry

Priya Santhamohan

Bitter Gourd Stir Fry / Pavakkai Varuval Recipe is a very simple one, so crispy even bitter gourd haters will start to love it. It pairs well with Curd Rice, Lemon Rice, Onion Sambar with plain rice.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Side Dish, Stir Fry / Poriyal

Cuisine South Indian

Servings 3 People

Calories 112 kcal

Equipment

Stovetop
Kadai / Pan

Ingredients

¼ Kg Bitter Gourd
Water (For Par Boiling)
½ tsp Turmeric Powder
2 tsp Chilli Powder
1 tsp Sambar Powder Link for Sambar powder
2 tbsp Besan Flour
Salt As Required

To Temper

1 tsp Mustard Seeds
½ tsp Urad Dal
1 tsp Fennel Seeds
1 Red Chilli
1 Sprig Curry Leaves
2 tbsp Oil

Instructions

Wash the bitter gourd well and slice it evenly (not too thick or thin) into discs or circles. Then, remove the seeds thoroughly.
Roll boil water in a pan and add a very little salt. Now, add the sliced bitter gourd.
Boil for just 1 minute in high flame (that is parboiled / slightly cooked, the veggie should retain the crunchiness). Also, the more we cook the veggie turns mushy and the bitter taste from it will be fully lost which is its main property. Drain the water and squeeze the veggie gently, this step helps to reduce the bitterness.
Measure 1/2 tsp of turmeric powder, 2 tsp of chili powder, 1 tsp of sambar powder, 2 tbsp of besan flour, and the required salt. To the slightly cooked bitter gourd add the turmeric powder, chili powder, sambar powder, besan flour, and salt (we have added salt while parboiling, so add it carefully).
Mix everything gently, if required only sprinkle very little water (don’t pour the water). Ensure all the bitter gourd slices are coated in spice powders well. Set aside for 15 minutes, so the veggie absorbs the spice powders well.

To Temper

Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 1 tsp of fennel seeds, 1 red chili, and 1 sprig of curry leaves. Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, fennel seeds, red chili, curry leaves, and give a quick stir.
Now, add the marinated bitter gourd and mix it gently. Cook covered in low flame for about 10 minutes, by stirring in the middle.
No need to add water for cooking, it gets cooked in the moisture itself. Ensure the raw smell of besan flour leaves, if not, cook for another 5 minutes on low flame. Once both sides turn crispy, switch off the flame.
Serve this Bitter Gourd Stir Fry with Rice and Thakkali Kulambu.

Notes

Tips for Bitter Gourd Stir Fry

Use fresh/firm bitter gourd to get a tasty Pavakkai Varuval Recipe. Don't use the one with yellow or pale-colored skin.
Also, slice the bitter gourd evenly, not too thick or too thin, a medium thickness is enough.
Remove the seeds thoroughly, as they would have more bitterness.
Don’t overcook the veggie and make it mushy, it should be half cooked only.
Even tamarind water can be added (from 1/2 tsp of tamarind paste) when boiling the veggie, which helps to reduce the bitter level.
Also, drain the water and squeeze it completely from the veggie, so bitterness reduces.
Adjust chili powder as per spice level required for this bitter gourd stir fry.
Instead of besan flour, rice flour can also be used for crispiness.
Don't stir/mix too much, as the veggie break and turn mushy.
Use a non-stick pan or iron skillet to get well-roasted pavakkai varuval.
Instead of half–cooking the veggie, it can be soaked in sour curd/buttermilk for 20 minutes, drained, and then used. This simple technique helps to reduce bitterness.
To avoid bitterness, the veggie can be marinade with salt/lemon juice for 20 minutes, washed, and then used.

Keyword Bitter Gourd Stir Fry, Pavakkai Fry, Pavakkai Varuval Recipe

Bitter Gourd Stir Fry Recipe

Method for Pavakkai Varuval Recipe

1. Wash the bitter gourd well and slice it evenly (not too thick or thin) into discs or circles. Then, remove the seeds thoroughly.

2.Roll boil water in a pan and add a very little salt. Now, add the sliced bitter gourd.

3. Boil for just 1 minute in high flame (that is parboiled / slightly cooked, the veggie should retain the crunchiness). Also, the more we cook the veggie turns mushy and the bitter taste from it will be fully lost which is its main property. Drain the water and squeeze the veggie gently, this step helps to reduce the bitterness.

4. Measure 1/2 tsp of turmeric powder, 2 tsp of chili powder, 1 tsp of sambar powder, 2 tbsp of besan flour, and the required salt. To the slightly cooked bitter gourd add the turmeric powder, chili powder, sambar powder, besan flour, and salt (we have added salt while parboiling, so add it carefully).

5. Mix everything gently, if required only sprinkle very little water (don’t pour the water). Ensure all the bitter gourd slices are coated in spice powders well. Set aside for 15 minutes, so the veggie absorbs the spice powders well.

6. To Temper: Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 1 tsp of fennel seeds, 1 red chili, and 1 sprig of curry leaves. Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, fennel seeds, red chili, curry leaves, and give a quick stir.

7. Now, add the marinated bitter gourd and mix it gently. Cook covered in low flame for about 10 minutes, by stirring in the middle.

8. No need to add water for cooking, it gets cooked in the moisture itself. Ensure the raw smell of besan flour leaves, if not, cook for another 5 minutes on low flame. Once both sides turn crispy, switch off the flame.

Serve this Bitter Gourd Stir Fry with Rice and Thakkali Kulambu.