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Crispy, golden-fried bitter gourd slices, a popular Kerala side dish. The unique preparation method reduces bitterness, making it a delicious and crunchy accompaniment to any South Indian meal.
Prepare the Bitter Gourd
Reduce Bitterness
Squeeze and Coat
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Crispy, golden-fried bitter gourd slices, a popular Kerala side dish. The unique preparation method reduces bitterness, making it a delicious and crunchy accompaniment to any South Indian meal.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 103.59 calories per serving with 1.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Shallow Fry the Slices
Garnish and Serve
Add 1 teaspoon of powdered jaggery along with the spice powders in Step 3 for a classic sweet, spicy, and bitter flavor combination.
Thinly slice one medium onion. After frying all the bitter gourd, fry the onion slices in the remaining oil until golden and crisp. Mix them with the fried pavakka before serving.
Add 1/2 teaspoon of black pepper powder along with the red chili powder for an extra layer of heat.
For a healthier option, preheat your air fryer to 180°C (350°F). Arrange the coated slices in a single layer and spray with a little oil. Air fry for 10-15 minutes, flipping halfway, until golden and crisp.
Bitter gourd contains active compounds like charantin and polypeptide-p, which have been shown to have a glucose-lowering effect, making it beneficial for individuals managing blood sugar levels.
It is an excellent source of Vitamin C, which boosts immunity, Vitamin A for vision health, and folate, which is crucial for cell growth. It also provides smaller amounts of potassium, zinc, and iron.
The high fiber content in bitter gourd promotes healthy digestion, helps prevent constipation, and supports a healthy gut microbiome.
The most effective method is the salting and resting step. Letting the slices sit in salt and turmeric for at least 20-30 minutes draws out the bitter juices. Squeezing out this liquid thoroughly is key. Slicing thinly and frying until very crisp also helps mask the bitterness.
In moderation, it can be part of a healthy diet. Bitter gourd itself is incredibly nutritious, known for its blood sugar-regulating properties. However, this recipe involves shallow frying, which adds calories from oil. For a healthier alternative, consider the air fryer variation.
One serving contains approximately 160-180 calories. The majority of the calories come from the coconut oil used for frying and the carbohydrates from the bitter gourd and rice flour.
Absolutely. While coconut oil lends an authentic Kerala flavor, you can use any high-smoke-point oil like sunflower oil, groundnut (peanut) oil, or canola oil.
Sogginess is usually caused by two things: overcrowding the pan, which steams the slices instead of frying them, or the oil not being hot enough when you added the slices. Always fry in single-layer batches in properly heated oil for the best crispy results.
Pavakka Fry is best eaten fresh as it loses its crispiness over time. However, you can store leftovers in an airtight container at room temperature for a day or in the refrigerator for up to 2 days. You can briefly re-crisp them in a hot pan or an air fryer before serving.