Pavakkai Varuval with a twist

Pavakkai or Bitter gourd is a vegetable that many people dont relish much, but when it is made it flavourful people relish it.

Ingredients:

Bitter Gourd (Pavakkai): 1/2 kg (Mithipagal variety works best)
Onions: 2 medium-sized (thinly sliced)
Tomatoes: 2 (diced small)
Green Chilly: 2 (finely chopped)
Red Chilly: 2 (whole)
Sambar Powder: 1 tbsp
Red Chilly Powder: 1 tsp
Salt: To taste
Oil: 6 tbsp
Curry Leaves: 2 twigs
Coriander Leaves: 1/4 cup, finely chopped

Method:

1. Prepare the Bitter Gourd:

   • Chop the bitter gourd into rounds and remove the seeds. Cut the rounds into 4 pieces.
   • If using Mithipagal, cut it in half, remove the seeds, and then cut each half into two pieces.
   • Add the bitter gourd pieces to a mixing bowl. Sprinkle 1/2 tsp salt and mix well. Set aside for 15 minutes to help reduce bitterness.

2. Prepare the Masala:

   • After 15 minutes, add the thinly sliced onions, diced tomatoes, sambar powder, red chilly powder, and the remaining salt to the bitter gourd mixture. Mix well.

3. Fry the Bitter Gourd:

   • In a hard-bottomed pan, heat 6 tbsp oil and add the curry leaves. Let them fry for a minute to release their flavor.
   • Add the prepared bitter gourd mixture to the pan. Fry on low flame to ensure the bitter gourd gets evenly fried. Stir occasionally to avoid burning.
   • Once the bitter gourd is crispy and cooked, remove from heat.

4. Finish with Coriander:

   • Add the finely chopped coriander leaves and give the mixture a final stir.

5. Serve:

   • Serve this flavorful Pavakkai Fry with sambar rice, rasam rice, or even with chapati or roti.

The combination of spices and slow frying creates a perfect crispy, flavorful side dish!