“ Pavakka “ means bitter gourd and “Mezhukkupuratti” means stir-fry in Malayalam. This dish is made with thinly sliced bitter gourd, onion, green chilies, curry leaves fried in coconut oil until lightly cooked and little crunchy. I always make my mom’s pavakka mezhukkupuratti, which happens to be my favorite with hot steamed rice, dal, lentils curry, poppadum and pickles.
Prep time : 5 minutes Cooking time : 10 minutes Total time : 15 minutes
Servings : 2
Category : Side dish Cuisine : Kerala Ingredients:
2 Medium size bitter gourd 1 Small onion 2-3 Garlic cloves 3 Green chilies 0.5 Teaspoon turmeric powder 0.5 Teaspoon red chili powder 1 Teaspoon mustard seeds 1 Tablespoon coconut oil 2 Strands curry leaves Salt to taste
- Clean and wash bitter gourds well in warm water.
- Slice them width wise as thin as possible, it will help in frying faster and evenly.
- Heat oil in a pan, and add mustard seeds. When crackles put curry leaves.
- Add onion, green chilies, garlic, salt and turmeric powder. Sauté until onions turn translucent.
- Add sliced bitter gourds and sauté for 2-3 minutes.
- Cover the lid and cook on a low flame until the bitter gourd is cooked well.
- Once cooked remove the lid and keep sautéing until all water evaporates completely and gets crunchy on a medium flame.
Pavakka mezhukkupuratti is ready to eat. Serve with hot steamed rice, dal, lentils curry, poppadum and pickles.
To reduce the bitterness, after slicing bitter gourds dip it in salt water for 10 minutes.