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Wednesday, September 3, 2014

I have never liked pavakkai in my life until I started making crispy bitter gourd fries (pavakka chips). And thought I will like it only if I make it that way – deep fried. But recently, after watching a TV show, my MIL asked me to try it that way. Since I too liked the recipe, tried it. I made it twice now and totally loving it. I could not believe I am cookign pavakkai and I am eating too. Vj too liked it who has same thoughts about pavakai like me. I am so glad I tried this one and once again, thanks to mamiBlushing. Try this out, you would love too if you have any wrong impression about bitter gourd.

Pavakka fry (Bitter gourd stir fry) recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch / side dish
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 3


Bitter gourd, thinly cliced into circles - 2 cups

Curd (sour best) - 1 cup

Sambar powder - 2 tblsp

Onion - 2

Turmeric powder - 1/8 tsp

Oil - 2 tblsp

Salt - As needed

To temper

Oil - 1 tblsp

Mustard - 3/4 tsp

Jeera (cumin seeds) - 1 tsp


  1. Wash and thinly slice pavakkai as shown in the picture. Discard any seeds if its there. Soak this sliced pavakkai in curd and salt for 15 mins. Thinly slice onion too. Heat kadai with oil and temper with mustard, jeera.
  2. 1-soak
  3. Add onion and fry till dark golden brown, taking care not to burn the onion.
  4. 2-onion
  5. Add cut bitter gourd, squeezed out from the curd, turmeric, sambar powder. Add salt if needed. Mix well and keep the flame in medium. Cook covered for 4 minutes.
  6. 3-fry
  7. Add oil little and keep frying until the bitter gourd turns deep brown in colour and gets cooked as you stir fry. Add oil little by little as you fry.
  8. 4-ready


    • Onion must be more for good taste and flavor.
    • Also browning both onion and the bitter gourd only brings the taste.
    • Using sour curd is important for taking out the bitterness.
    • If you feel the bitterness is still there more, add some tamarind juice or lemon juice while frying. But you have to balance the spice too accordingly.

Serve as accompaniment for rice with sambar, rasam or curd rice


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  1. looks healthy and delicious

  2. Pavakkai curry is my fav and my mom makes it so yum. We add tamarind extract. Curd sounds interesting too. Drooling

  3. Thanks for doing this pavakai, I also never tried . Healthy dish

  4. Wow.. pretty idea of serving this bitter veggie... loved it

  5. This is looking so yumm, I have tried it and my brother and my mother loved it !! Thank you

  6. Marinating in sour curd is something new..looks yummy

  7. I love pavakkai fry...specially the one that my grandmother makes...she simply cuts it in to tiny pieces, adds oil, red chilli powder, salt, hing...and fries it on low heat...its awesome specially with curd rice!

  8. Thank you for sharing this. I tried this recipe it's crispy and delicious.

  9. I tried this.. It came very well. Everybody loved it. Thanks ๐Ÿ˜Š

  10. Can we do anything with the left over curd after squeezing the bitter gourd out?

    1. No Ideas. If you are concerned use less and try adding lemon juice.

  11. Tried this last week, turned out really well. Didn't become crisp. Drank up the leftover/ squeezed out yogurt.

  12. Excellent, I followed the process, I came very well. Thanks

  13. My mom makes pavakkai kootu - with tamarind juice, toor dal, jaggery, ground coconut and ofcourse pavakkai. It hardly tastes bitter. Healthier than the fry. Try it.

  14. Hi Raji,
    Best way to give onion with bitter gourd to my kid.
    Tried and came out well.


  15. Hi Raji,
    Best way to give onion with bitter gourd to my kid.
    Tried and came out well.


  16. Hi ma'am,
    I'm awaiting bitter gourd pakoda recipe in your blog eagerly coz I love that a lot...

    Thanks in advance

  17. thank u ma'am... tried it crispy nd tasty๐Ÿ˜›

  18. Hi, thanks for the recipe. Tried it this morning. :)
    The vegetable still seemed a bit bitter but I guess there is a reason why the vegetable is named "bitter gourd". ;)

  19. Hi raks..saw ur recipe..am sure it tastes good..but just a small suggestion..u r actually removing all the nutrients in this recipe
    .first of all u have removed all the juice n then over cooking it kills the highly nutritious vegetable..pls don't take it personally..


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