The past year has been an eye opener to new vegtables in my life, pavakka/ bitter gourd is one of them. I have learnt to have them and like them for their goodness. Surprisingly I can happily say that I used to be someone who used to run the other direction if I knew there was pavakka in the menu. But we all do grow out of fears and I sure did. I have some pavakka recipes featured in here - Pavakka Puli Kuzhambhu & Pavakka Stir Fry, today I plan to share a Pavakkai fry, don't be put off by the word fry, I did not use 1/2 ltr oil to fry :P its just a way less portion of oil. But the reason I have termed it as 'fry' is because of its crisp texture
PAVAKKA FRY RECIPE
Serves ~ 3 generously
Cook & Prep time ~ 30 mins
Recipe Source ~ Own
Pavakka/ Bitter Melon - 1/4 kg, 8 small/2 long
Red chili powder - 1 and 1/2 tsp
Coriander powder - 1 tbsp
Cumin powder - 3/4 tsp
Turmeric - 1/2 tsp
Rice Flour - 1 tsp
Gram/ Besan flour - 1 tsp
Salt to taste
Oil for partial fry - 3 tbsp
- Wash and chop bitter melon wipe with kitchen cloth and slice thinly. If you want you can discard the seeds (optional).
- In a medium bowl add all the spice powders except the flour - rice and besan, mix well with salt and add the chopped bittermelon to them and toss such that the masala sticks well to the slices.
- Set aside for 10 minutes and heat oil in a pan, just before frying them add the rice flour and besan four mix well and fry the slices in batches.
- Make sure you give enough time for them to fry on both sides for atleast 3-4 minutes undisturbed.
- Using a slotted spoon take the fried slices and drain them on a kitchen towel to remove excess oil
- Store in a air tight container to maintain crispiness.
Serve along with rice and your favorite curry
- Make sure you are not in a hurry while doing this recipe, you need patience if you want them crisp, so make sure you engage in other things while the pavakka is frying.
- Make sure oil is not too hot else the bitter melon slices will not get cooked well
- This fry gives mildly bitter pavakka if partially fried but if well fried it will not taste bitter
- Make sure you add the rice flour and gram flour just before frying them, do not add too much of it too
- Frying them with seeds is totally optional