Bitter Gourd Stir Fry/ Pavakka Stir Fry ( a North Indian Style)

Pavakka’s or Karela’s common name in most countries is bitter gourd. Most people think that bitter gourd belongs to vegetables family, but in reality, it belongs to fruits family.  You can see this fruit flourishing in tropic countries of Asia, Africa, and Caribbean. Bitter gourd primarily grows in vines. It bears its fruits during the month of September and November. 

Bitter gourd is not only used as an ingredient for cooking delicious delicacies, but it is also used for medical purposes. Most Asian countries and in African territory, bitter gourd is used to treat simple stomach aches. Bitter gourd  has antihelminthic or anthelmintic compounds. This property is used for the treatment of gastrointestinal diseases and can kill parasitic worms inside our body. Its's a best medicine for Diabetic patients as it has the ability to increase the insulin sensitivity in our body.

  

Bitter gourd stir fry is an easy and quick dish. Not many people are fond of bitter gourd because of its bitter taste. Since my husband and I have no issues with this bitter taste, I make a bitter gourd dish once in two weeks as it is very good for health. This recipe is a north Indian style bitter gourd sabzi as I have used the spices which are generally used in north Indian cooking. Besides this bitter gourd are cooked with masala paste of tomato and onions or cooked with coconut.

Ingredients:

Tender Pavakka/bitter gourd - 250 gms

Turmeric powder -  ¼ tsp

Red chili powder - ½ tsp

Cumin powder - ½ tsp

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Garam masala powder - ¼ tsp

Asafoetida - a pinch

Dry mango powder - 1 tsp

Besan/ Chickpea flour - 1 tbsp

Oil - 2 tbsp

Salt to taste

Preparation:

Rinse the Bitter gourd in water and slice them into thin round pieces (you can lightly peel the skin if you want before you slice them). Heat oil in a frying pan and add the bitter gourd slices and sauté on a low or medium flame till the slices become lightly browned. This might take about 8-10 minutes, remember to stir in between. Now add all the dry spice powders and salt. On a low heat, stir and sauté for 5-6 mins or more. Lastly add the besan/ chickpea flour and sauté till the rawness of the flour goes away. This could take about 4-5 minutes more.

Serve Hot with dal-rice, sambar-rice or rotis