Bitter Gourd Fry/Pagarkai Poriyal

Bitter melon/Bitter gourd/Bitter squash/Pagarkai/Karela is an extremely bitter vegetable with numerous health benefits. This edible fruit widely grows in tropical places like Asia, Africa and the Caribbean. Bitter gourd is loaded with vitamin B complex, folate, zinc, phosphorous and is an excellent source of fibre. It is rich in iron, contains high levels of beta-carotene, calcium and potassium. It has insulin like compound known as polypeptide P which has been suggested as insulin replacement in some diabetic patients (info from various websites).  Though I was not a great fan of Bitter gourd when I was a kid, things have changed a lot and I like to eat it once in a while because of its health benefits. But to my surprise my elder daughter loves bitter gourd in any form – touch wood for the same. This pagarkai poriyal is delectable and a perfect side dish for any meal of a day.

Here’s how to make Pagarkai Poriyal with step by step photos…

 Ingredients

Bitter gourd/Pagarkai	250 gms
Onion	1 big finely chopped
Tomatoes	2 big finely chopped
Red chilli powder	1 tbsp
Coriander powder	2 tsp
Turmeric powder	¼ tsp
Tamarind extract[thick]	From one small gooseberry size
Salt	As needed

For Tempering

Oil	2 tbsp
Mustard seeds/Kadugu	½ tsp
Cumin seeds/Jeeragam	½ tsp
Urad dal	1 tsp
Curry leaves	10-15

Preparation Time: 10 minutes

Cooking time: 20 minutes

Serves: 4

Method

Wash and slice the bitter gourd/pagarkai. 

Soak it in salt water for about 15 minutes. This will help in reducing the bitterness of the pagarkai. Drain the water and keep it aside.

Heat oil in a kadai, splutter mustard seeds, than add cumin seeds, urad dal, curry leaves and saute for 20 seconds.

Add onions and fry until they turn translucent.

Now add the tomatoes and fry until mushy.

Now add the sliced bitter gourd/pagarkai and saute for 2 minutes. Add the tamarind extract, turmeric powder, salt, 1/4 cup water mix well and let it cook for 5 - 7  minutes, stirring frequently. All the raw smell will start to vanish at this point and half cooked.

Add red chilli powder, coriander powder mix well and cook for another 5-7 minutes or until done. Stir frequently to avoid burning. 

When the masala is fully coated all over the bitter gourd and looks like the photo below, then switch off the stove.

Serve it hot with any rice or roti varieties.

Thank you all for visiting my space, please come back again for more healthy and traditional recipes of Tamil Nadu from my kitchen.

Check out other Vegetable poriyal/Vegetable Varuval in this link.

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