Karela Fry (Paavakka Morichathu) Not so "bitter" gourd anymore
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Karela Fry (Paavakka Morichathu) Not so "bitter" gourd anymore

Its been a long time since i have added my recipes. Doesnt mean i havent been cooking ;)
Dedicating this to Sameera, my collegue, who has been asking me the recipe of Karela Fry (Paavakka morichathu).
This is one of mine & Amal's fav. We have it once every week. We usually combine with Spinach Curry & Rice.
One doesnt prefer karela for its bitterness. But this recipe reduces the bitterness to like 30-40%.
The secret is to cook with a lot of salt & turmeric and throw away the water.
Karela can be cooked using a microwave or a cooker. My Amma, who is a master of multitasking and a fast recipes, taught me to use the cooker. Microwave doesnt get the karela well cooked & wasnt reducing the bitter as well.

Anitha Raju

Ingredients

2-helping
  1. 2 numbers Bitter gourd
  2. to taste Salt
  3. 1/4 tsp Tumeric
  4. 1 tsp chilli powder
  5. 1 tsp sambar powder
  6. 3 tablespoons spoon oil

Method

20 mins
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    Wash the bitter gourd in turmeric & salt. Soak in it for sometime for removing the pesticides that is usually sprayed on them

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    Cut them length wise into 2. Remove the seeds using the back of the spoon, you scoop them out. Cut them into thin pieces

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    Wash the bitter gourd in turmeric & salt. Soak in it for sometime for removing the pesticides that is usually sprayed on them

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    Cut them length wise into 2. Remove the seeds using the back of the spoon, you scoop them out. Cut them into thin pieces

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    Either microwave for nearly 7 mins with a little water & turmeric & 1/4 salt. Or pressure cook for one whistle in pressure cooker. Like i mentioned above i found using the pressure cooker easier.

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    Once the pressure subsides, in a flat pan roast the bitter gourd & chilli powder, sambar powder, a little salt if required in 3-4 spoons of oil turning once in couple of secs

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    Do this till they turn brown, as roast as you want. Usually it takes around 10-15mins.

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