bitter gourd curry/Paavakai Kozhumbu

This bitter gourd curry is everything: tangy, spicy, sweet and sour and umami of flavors. Bitter gourd is also known as karela, paavakai, kakarakaya and more, is quite infamous for it’s bitterness.  A vegetable that is not liked by many has a ton of nutrients and healing properties. This is the only way I can eat the bittergourd curry and you will love it too.

I would sit for hours and not touch this paavakai kozhumbu.  Dad would be right by my side, looking at me and coaxing me to at least try it.  Mum has already cleared out the table. We both, dad and I were adamant. He wanted me to eat a little and I didn’t have it. Mum would tell daddy, “it’s okay if she doesn’t want to eat it”.  He would respond, she needs to at least try it.  An hour and few mins in, he gets tired and realizes his little girl is a little bit more adamant than he is. After all who’s daughter is she and “I told you to leave her” was the look dad got from a smug faced mom:).

My boys are nothing like how I was, they love everything except one who doesn’t like cucumber and other who “hates” cooked onions.  And I sneak in both their nemesis every chance I get. And I get raised eyebrows at that -;). They don’t request this bitter gourd curry, but they enjoy when I make it.

Among the many things I’ve learnt from my boys, this is one.  They’ve taught me to try out everything. To try and to enjoy.  I’m not there yet, but I enjoy this curry now.  I can go to the extent of saying, “I LOVE IT”.

There are many benefits of Bitter gourd/Karela. Though they taste very bitter, they are filled with many beneficial antioxidants and essential vitamins.

Bitter melon, also known as ‘Karela’ in Hindi, ‘Kakarakaya‘ in Telugu, ‘Pavakkai‘ in Tamil, ‘Pavakka‘ in Malayalam, ‘Hagalkai‘ in Kannada, ‘Karela‘ in Gujarati, ‘Karle‘ in Marathi, and ‘Korola‘ in Bengali can be consumed in various ways like drinking its juice, pickle or using it in recipes.

1. Lowers bad cholesterol levels
2. Helps with diabeties
3.  Helps in maintaining blood sugar levels
4.  For glowing skin and lustrous hair
5.  Cures hangovers and cleanses the liver
6. Helps in weight loss
7. Boosts your immune system

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Bitter gourd Curry- Paavakai Kozhumbu

 

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Tangy, spicy, sweet and sour: umami of flavors in this bitter gourd curry. Bitter gourd is also known as karela, paavakai, kakarakaya and more, is quite infamous for it's bitterness.

Author: Ash

Recipe type: Lunch

Cuisine: Indian

Serves: 4

Ingredients

• Ingredients:
• 3 pavakkai/bitter gourd -Thinly sliced paavakkai/bitter gourd (remove seeds and soak in light salt water for 10 min. Rinse it well and Drain and pat dry.
• 3 tbsp oil for pan frying + 2 tbsp vegetable oil
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• Pinch of asafoetida
• 15 curry leaves
• 1 small onion, finely chopped
• 4-5 garlic minced
• 1 tomato, chopped
• 1 tbsp or more plain red chili powder or sambhar powder
• ½ tsp turmeric powder
• 1 tsp chutney powder/bhaath powder
• Salt
• ¼ cup light-medium tamarind water, fresh not the concentrate
• 1 tbsp jaggery

Instructions

1. Prep the bitter gourd. In a small bowl add 1 cup water, ½ tsp salt and ¼ tsp turmeric. Add the sliced bittergourd in the water and massage it well and let it soak in the water for 10 minutes. Take it out, rinse well and let dry.
2. In a kadai or any pan, add 3 tbsp oil. Add the thinly sliced gourd. Keep it on medium heat and let it fry. This process will take about 10 min. Don’t burn it, let it get brown and cook. Take it out, set aside.
3. In the same kadahi/cast iron pan, add another good heaping 2 tbsp of oil. Add the mustard, cumin, asafetida and curry leaves. Let everything pop. Then add the finely chopped onion, garlic and sauté on medium heat. Let it sweat and turn very light golden brown.
4. Add the chili powder, salt, turmeric powder and chopped tomatoes. Sauté until the tomatoes sweat and become a paste. If you need to add a few tablespoon of water, do so.
5. Once that cooks and the oil floats atop, add the tamarind water. Let boil for 3-4 minutes.
6. Then add the gourd, lower the heat and let it cook and simmer, thicken for 8-10 min.
7. Then add the jaggery, boil and turn off the heat.
8. Enjoy with some daal rice.

Notes

Soaking in water is an important step to remove the bitterness.
Remember to take out the seeds.
Pan Frying it is another step which is important to cut the bitterness.
When you add chili powder, if you don't have any chutney powder add sambhar masala powder which contains other spices like coriander and daals.

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If you try this bitter gourd curry or paavakai kozhumbu, please let me know or tag me #foodfashionparty.  I’d love to see if you enjoyed it.

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