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Pagarkai poriyal/Bitter Gourd Stir Fry – Bitterness at its Best!

November 20, 2016

Bitter Gourd Stir Fry: I love walking through the streets with my kid beside, answering her all the way. I make it a point that I don’t do bulk purchase, so that I get to do some lil’ purchases almost everyday, a chance to increase my kid’s curiosity to know the groceries, the place, the surrounding – I find her happiness in seeing the lil’ birds chirping, butterflies & dragon flies flying beside, the lil’ kitten playing in one of the shops as we walk.

Now, I’ve shifted my purchases to supermarkets just like many other here and we miss those small vendors. I hope the demonetization mayhem clears soon and wish the small vendors see their ray of hope. Nevertheless, I walk along the streets just like my kid – with free mind, empty hand and cashless. And trying my best to use my creativity to explain her why people stand in queues in ATMs & Banks

I got these bitter gourds, from one of the small vendors atleast a week back and it stayed good in my fridge. I just got the opportunity to prepare this dish and the main highlight of this dish is that it tastes good with the bitterness intact.

pavakkai poriyal

Ingredients:
2 medium sized bitter gourds
1/2 medium sized onion(finely chopped)
1 tomato(finely chopped)
1/2 tspn mustard seeds
1/2 tspn cummin seeds
1 red chilly
1 sprig of curry leaves
pinch of turmeric
1 tspn chilly powder
salt to taste.

Method:
1. Slit the bitter gourds and remove the seeds(the hard ones). Cut the bitter gourd into pieces and keep aside.
2. Heat oil in a pan. Add the mustard seeds to splutter. Then add the cummin seeds, curry leaves and the red chilly.
3. Now add the onions and stir until golden brown. Then add the tomatoes, turmeric powder, salt and saute until the tomatoes become mushy.
4. Now add the bittergourd, stir well, sprinkle some water and cook with closed lid for 5-7 minutes in low flame.
5. Once the bittergourd is almost cooked, add the chilly powder and stir. Cook for another 2-3 minutes in medium to high flame unitl all the moist is absorbed.
6. Serve hot with steamed rice and sambar/puli kuzhambhu.

Happy Cooking!

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From → Fry, Side dish

2 Comments
  1. Aside from the recipe, I love the memories you are making with your daughter. These are the types of little things she will remember for the rest of her life.

    • Thank you… And that’s the beauty of blogging for we tend to record some of the nuances to be recalled in future…

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