Bitter gourd fry fits the bill for a quick fix meal and for that reason, it is one of my favorite recipes among the bitter gourd recipes. If you are entertaining guests, make this bitter gourd curry that goes well with rice as well as roti or chapati.
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About this recipe
This bitter gourd curry a.k.a Karela Sabji or Pavakka fry has a spicy note to it along with probiotic goodness from yogurt (vegan Plain flavor). It also packs tons of nutrients in one serving.
Don’t let the name mislead you. Bitter gourd can be bitter when it is raw, but with the right amount of spices, it makes up for the bitterness with its medicinal benefits.
Traditional Indian medicine suggests to use bitter gourds to aid in relieving diabetes, stomach complaints, cough and several other conditions. To realize the full benefits from bitter gourd, you would have to use it quite often and a quick fix recipe such as this one can come in very handy. Try this recipe today if you have stir fried bitter gourd before.
Ingredients
Bitter gourd - Look for bright green gourds with no scabs. Yellowish or red gourd indicates ripening gourd and does not suit this recipe.
Vegan yogurt - Yogurt is a key ingredient for marinating gourd.
Sambar powder - I added a little bit of sambar powder to give the curry, a little extra flavor. This step is totally optional.
How to make this recipe
This pavakkai fry does not get any easier. To begin with, you have to chop the bitter gourd into little circles or alone the length.(remove seeds)
Place a pan over medium heat and pour 4 teaspoon coconut oil. When it's hot add the cumin seeds. When it starts to sizzle, add the chopped onions and saute. When the onions turn translucent, add the chopped bitter gourd.
Continue to saute them until the bitter gourd is thoroughly cooked. Add the turmeric powder, yogurt, chili powder, and sambar powder continue to saute. Add salt.
In about 6- 8 minutes, the dish should be thoroughly cooked and crispy. Turn off the heat. And bitter gourd curry is ready!
Serving suggestions
These bitter gourd fry can be served as a side dish with a combination of dal or rasam and rice. You can also serve them with Indian flatbreads like chapati or roti.
Recipe FAQs
This Packs Several Important Nutrients. It Can help to reduce the Blood Sugar and also decrease Cholesterol levels.
All the steps like adding yogurt while cooking, addition of tamarind, and jaggery helps to reduce bitterness.
Store this in an airtight container for up to 2 weeks in the refrigerator.
Expert tips
- Before the cooking process, wash and thinly slice the bitter gourd.
- Always keep the flame in medium heat to avoid overcooking gourds.
- Add oil little by little when you fry the bitter gourd
- If you feel that the bitterness is still there, add some tamarind juice or lemon juice while frying. But remember to balance the spices accordingly to suit your taste preference.
- You can skip the onions if you want a no onion no garlic version of this recipe.
If this recipe interests you, look for similar recipes in my blog such as the
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📖 Recipe
Bitter Gourd Fry
Equipment
Ingredients
- 4-5 medium size bitter gourd - washed, gutted and chopped
- 1 Red onion
- 2 teaspoon chili powder - use little, if you don't prefer spicy
- 1 teaspoon turmeric powder
- 1 teaspoon sambar powder
- 3 tablespoon yogurt - vegan
- Salt
- 4 tablespoon coconut oil
- 1 teaspoon Cumin seeds
Instructions
- To begin with, you have to chop the bitter gourd into little circles or along the length. (remove seeds)
- Place a pan over medium heat and pour 4 teaspoon coconut oil. When it's hot add the cumin seeds. When it starts to sizzle, add the chopped onions and saute. When the onions turn translucent, add the chopped bitter gourd.
- Continue to saute them until the bitter gourd is thoroughly cooked. Add the turmeric powder, yogurt, chili powder, and sambar powder continue to saute. Add salt.
- In about 6- 8 minutes, the dish should be thoroughly cooked and crispy. Turn off the heat. And bitter gourd curry is ready!
Video
Notes
- Before the cooking process, wash and thinly slice the bitter gourd.
- Always keep the flame in medium heat to avoid overcooking gourds.
- Add oil little by little when you fry the bitter gourd
- If you feel that the bitterness is still there, add some tamarind juice or lemon juice while frying. But remember to balance the spices accordingly to suit your taste preference.
- You can skip the onions if you want a no onion no garlic version of this recipe.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
UPDATE NOTE: This recipe was originally published on April 25, 2016. It was updated on January 11, 2021, with new photos and text.
Rajesh
Thank you for this one... I love bitter gourd and will try this now. I used to prepare this in a similar way but with crushed garlic instead of onion and little bit of jaggery.
Have a nice day!
Uma Raghupathi
Thank you, Hope you will like it 🙂
Sapana
Bitter gourd is my favorite vegetable of all. I love making it stuffed and like your version sometimes chopped. Never tried it with yogurt though, as I have always added tomato or mango powder. Will try your version next time.
Jagruti's Cooking Odyssey
Bitter gourd, not everyone's favourite vegetable, but if you cook just right no one would say no. Love the addition of yogurt to reduce the bitterness.
Seema Sriram
This is a sure shot try recipe as we love bittergourd in any form. I love the way it has crisped up so beautifully in your images.
Poonam bachhav
We love bitter gourd and I look for different ways of cooking it. Never tried cooking it with yogurt. Next time will surely try your recipe.
Mayuri Patel
Uma, I'm not a big fan of bitter gourd. However, your bitter gourd fry is tempting me to try the recipe especially since you've added yogurt to it. Its a must try recipe.
Sandhya Ramakrishnan
We might be one of the weird families, but we love bitter gourd and grow a tons of it in summer. I have never used yogurt in my fry. I have to give that a try.