- Bitter gourd is also called as bitter melon in China and other asian countries. It looks little different from the Indian version.
- This vegetable has high medicinal values. It is good for digestion, constipation problems.
- It is also used for preventing and treating malaria, diabetics
- It slows HIV in infected people and side effects from the HIV drugs
- Red arils of the seeds might be toxic to children and also it has to be avoided during pregnancy.
- Pavakai/Bitter gourd / Karela - 2 (Small)
- Chili Powder - 1 tsp
- Cumin Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Salt to taste
- Curd/Yogurt - 1 tbsp
- Oil - 2 - 4 tbsp (as per your choice)
- Mustard Seeds
- Cumin Seeds -
- Asaofetida - sprinkle
- Curry leaves - few
- Coarse urad dhal powder - 1/2 tsp
- Coarse Chana dhal powder - 1/2 tsp
- Wash and cut bitter gourd into thin slices. I prefer it without seeds but my hubby usually prepares it with the seeds.
- I usally prepare this fry in two different ways. In the first method marinate all the ingredients for 20-30 minutes. The add 1 tbsp oil in a pan, season it with mustard seeds , cumin seeds and curry leaves. Add the coarsely ground urad dhal powder and chana dhal powder, fry it for few seconds and immediately add the marinated bitter gourd and as you fry add oil. It needs to be fried well until it becomes little crispy.
- In other method, add 1 tbsp oil in a pan, season it with mustard seeds , cumin seeds and curry leaves. Add the coarsely ground urad dhal powder and chana dhal powder, fry it for few seconds and immediately add the sliced bitter gourd, saute for 1 minute.
- Then add the spices one by one and atlast add curd/yogurt. Curd also helps the spices to blend well with the bitter gourd.
- Add oil as you fry. We prefer it little crispy and hence fry it for longer time around 15-20 minutes.
Adding curd/yogurt removes some bitterness and gives a great taste.