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Curries without coconutBitter gourd fry recipe

Bitter gourd fry recipe

Bitter gourd fry recipe – Crispy deep-fried bitter gourd fry recipe with step-by-step pictures.

Bitter gourd or pavakkai(in Tamil) is mostly made at my place in the form of pitlai or curry, but whatever it is kids will not touch bitter gourd in any form. When nags posted this bitter gourd fry in her space a long back I tried that and so surprisingly my daughter loved that one very much. After a very long time suddenly I remembered that and made this for lunch last week and again she enjoyed it a lot. She was on the back of me to post this recipe in my space and here I am with the recipe for bitter gourd fry which I tried from Edible Garden.

Check out other interesting bitter gourd recipes from Jeyashris kitchen. Pavakkai thokku, bitter gourd chips, bitter gourd podi, bitter gourd curry, and Traditional Pavakkai pitlai

BITTER GOURD FRY
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5 from 1 vote

Bittergourd fry recipe

South Indian style pavakkai fry recipe
Course Accompaniments
Cuisine Indian, South Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • 3 cups sliced bittergourd | pavakkai
  • 6 tbsp rice flour
  • 1 tsp red chili powder
  • ½ tsp pepper powder
  • ¼ tsp turmeric powder
  • 2 pinches asafoetida
  • ¼ tsp garam masala
  • Oil for deep frying

Instructions

  • Wash and cut the bitter gourd into two and take out the seeds.
  • Cut them into thin slices.
  • As per the original recipe, we have to rub it with salt and keep it aside for an hour. But I totally forgot and added the rice flour, salt, garam masala powder, asafoetida, red chili powder, and pepper powder.
  • Mix well.
  • Keep it aside for 10 minutes.
  • Heat oil till it becomes hot for deep frying.
  • The moisture oozed from the mixture is enough and no need to add any water for binding.
  • Deep fry in batches and when it turns golden brown drain in a kitchen towel.
  • We had this with sambar rice.
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Notes

1. This tasted crisp even the next day also as I stored the leftover fries in an air-tight box and kept them inside the fridge.
2. Cut the bitter gourd into thin slices, or else they won’t get cooked inside.
3. You can also cut the bitter gourd and rub them with salt and keep it aside for an hour. After an hour squeeze out the excess water and follow the remaining steps mentioned above.
4. Pavakkai fry | bitter gourd fry pairs well with Sambar rice, rasam rice, and any South Indian variety rice too.
  • Wash and cut the bitter gourd into two and take out the seeds.
  • Cut them into thin slices.
Bitter gourd fry
  • As per the original recipe, we have to rub it with salt and keep it aside for an hour. But I totally forgot and added the rice flour, salt, garam masala powder, asafoetida, red chili powder, and pepper powder.
  • Mix well.
pavakkai fry
  • Keep it aside for 10 minutes.
  • Heat oil till it becomes hot for deep frying.
Bitter gourd fry
  • The moisture oozed from the mixture is enough and no need to add any water for binding.
  • Deep fry in batches and when it turns golden brown drain in a kitchen towel.
Bitter gourd chips
  • We had this with sambar rice.
BITTER GOURD FRY
  1. This tasted crisp even the next day also as I stored the leftover fries in an air-tight box and kept them inside the fridge.
  2. Cut the bitter gourd into thin slices, or else they won’t get cooked inside.
  3. You can also cut the bitter gourd and rub them with salt and keep it aside for an hour. After an hour squeeze out the excess water and follow the remaining steps mentioned above.
  4. Pavakkai fry | bitter gourd fry pairs well with Sambar rice, rasam rice, and any South Indian variety rice too.

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36 COMMENTS

    • I live in Malmö Sweden, in a very blended community. The local food shop is run by an Arab family and you'll find fresh vegetables from around the world.
      I found this funny looking and weirdly rubbery green vegetable there and I asked the shop owner what it was and he said "Good question! I have no idea. But my friend over there is from India, let's ask him!"
      So we asked and found out the name and it's uses. He also said that it's not for everyone's pallet.
      When I came home I googled it and ended up here! On your amazing recipes. I'm a chef, Indian cuisine is not my forte although I absolutely love it, but I'm game to try out pretty much any ingredient and learn how to cook them properly. I'll have to go on a mission tomorrow and hopefully find asafoetida though. I have no idea what it is.. Thank you for your inspiration!

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