Wednesday 11 March 2015

Bitter Gourd Fry/Pagarkai Poriyal

Bitter melon/Bitter gourd/Bitter squash/Pagarkai/Karela is an extremely bitter vegetable with numerous health benefits. This edible fruit widely grows in tropical places like Asia, Africa and the Caribbean. Bitter gourd is loaded with vitamin B complex, folate, zinc, phosphorous and is an excellent source of fibre. It is rich in iron, contains high levels of beta-carotene, calcium and potassium. It has insulin like compound known as polypeptide P which has been suggested as insulin replacement in some diabetic patients (info from various websites).  Though I was not a great fan of Bitter gourd when I was a kid, things have changed a lot and I like to eat it once in a while because of its health benefits. But to my surprise my elder daughter loves bitter gourd in any form – touch wood for the same. This pagarkai poriyal is delectable and a perfect side dish for any meal of a day.

Here’s how to make Pagarkai Poriyal with step by step photos…



 Ingredients

Bitter gourd/Pagarkai
250 gms
Onion
1 big finely chopped
Tomatoes
2 big finely chopped
Red chilli powder
1 tbsp
Coriander powder
2 tsp
Turmeric powder
¼ tsp
Tamarind extract[thick]
From one small gooseberry size
Salt
As needed

For Tempering
Oil
2 tbsp
Mustard seeds/Kadugu
½ tsp
Cumin seeds/Jeeragam
½ tsp
Urad dal
1 tsp
Curry leaves
10-15
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Method

Wash and slice the bitter gourd/pagarkai. 


Soak it in salt water for about 15 minutes. This will help in reducing the bitterness of the pagarkai. Drain the water and keep it aside.


Heat oil in a kadai, splutter mustard seeds, than add cumin seeds, urad dal, curry leaves and saute for 20 seconds.

Add onions and fry until they turn translucent.


Now add the tomatoes and fry until mushy.


Now add the sliced bitter gourd/pagarkai and saute for 2 minutes. Add the tamarind extract, turmeric powder, salt, 1/4 cup water mix well and let it cook for 5 - 7  minutes, stirring frequently. All the raw smell will start to vanish at this point and half cooked.


Add red chilli powder, coriander powder mix well and cook for another 5-7 minutes or until done. Stir frequently to avoid burning. 


When the masala is fully coated all over the bitter gourd and looks like the photo below, then switch off the stove.


Serve it hot with any rice or roti varieties.

Thank you all for visiting my space, please come back again for more healthy and traditional recipes of Tamil Nadu from my kitchen.


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9 comments:

  1. well kerala is one of my fav sabji , strange right :)'my mum kaes this type too
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    ReplyDelete
  2. i used to soak the bitter gourd pieces in tamarind water and that too helps in reducing bitterness from the veggie

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  3. Dear viewers don't soak them in any salt or tamarind, better to have it as bitter which is more healthy and tasty.. Om.

    ReplyDelete
  4. Dear viewers don't soak them in any salt or tamarind, better to have it as bitter which is more healthy and tasty.. Om.

    ReplyDelete
  5. Hi Priya, I tried your pagarkai poriyal/bitter gourd fry, and it came out incredibly good. In the past, I have tried your onion chicken fry, mushroom 65, and chettinad chicken as well. All of them were not only sumptuous but also easier to cook. Thank you for your tastier recipies. Veronica.

    ReplyDelete
  6. Hi Priya, I tried your pagarkai poriyal/bitter gourd fry, and it came out incredibly good. In the past, I have tried your onion chicken, chettinad chicken, and mushroom 65 and each of them were not only sumptuous but also easier to cook. Thank you for your tastier and easy-to-cook recipes Priya. Veronica.

    ReplyDelete
    Replies
    1. Hi Veronica,
      Wow, I am really happy you have tried so many of my recipes and you have liked each and every one of it. Thanks a lot for taking your time and commenting, please keep visiting and encouraging for more easier and tastier recipes from my kitchen.
      Regards

      Delete

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