About this recipe
This bitter gourd curry a.k.a Karela Sabji or Pavakka fry has a spicy note to it along with probiotic goodness from yogurt (vegan Plain flavor). It also packs tons of nutrients in one serving. I agree to be sent email.
Don’t let the name mislead you. Bitter gourd can be bitter when it is raw, but with the right amount of spices, it makes up for the bitterness with its medicinal benefits. Traditional Indian medicine suggests to use bitter gourds to aid in relieving diabetes, stomach complaints, cough and several other conditions. To realize the full benefits from bitter gourd, you would have to use it quite often and a quick fix recipe such as this one can come in very handy. Try this recipe today if you have stir fried bitter gourd before.
Ingredients
Bitter gourd - Look for bright green gourds with no scabs. Yellowish or red gourd indicates ripening gourd and does not suit this recipe. Vegan yogurt - Yogurt is a key ingredient for marinating gourd. Sambar powder - I added a little bit of sambar powder to give the curry, a little extra flavor. This step is totally optional.
How to make this recipe
This pavakkai fry does not get any easier. To begin with, you have to chop the bitter gourd into little circles or alone the length.(remove seeds) Place a pan over medium heat and pour 4 teaspoon coconut oil. When it’s hot add the cumin seeds. When it starts to sizzle, add the chopped onions and saute. When the onions turn translucent, add the chopped bitter gourd. Continue to saute them until the bitter gourd is thoroughly cooked. Add the turmeric powder, yogurt, chili powder, and sambar powder continue to saute. Add salt. In about 6- 8 minutes, the dish should be thoroughly cooked and crispy. Turn off the heat. And bitter gourd curry is ready!
Serving suggestions
These bitter gourd fry can be served as a side dish with a combination of dal or rasam and rice. You can also serve them with Indian flatbreads like chapati or roti.
Expert tips
Before the cooking process, wash and thinly slice the bitter gourd.Always keep the flame in medium heat to avoid overcooking gourds. Add oil little by little when you fry the bitter gourdIf you feel that the bitterness is still there, add some tamarind juice or lemon juice while frying. But remember to balance the spices accordingly to suit your taste preference. You can skip the onions if you want a no onion no garlic version of this recipe.
If this recipe interests you, look for similar recipes in my blog such as the
Hagalakayi Palya - Bitter Gourd CurryRidge Gourd Chutney | Heerekai ChutneyIvy Gourd Fry - Tindora FryInstant Pot Dal Fry
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📖 Recipe
UPDATE NOTE: This recipe was originally published on April 25, 2016. It was updated on January 11, 2021, with new photos and text.
