Sunday, May 24, 2009

Bitter gourd stir fry/pavakkiya thoran

Bitter gourd ….This vegetable is one I hate so much …..I, for one, strictly avoid this sidedish when I was very young. Amma used to push me stressing the health value of this gourd…I, sooner or later, gained the guts to finish the side dish by simply swallowing it…Some of my collegues-cum-friends dread eating this and I displayed my piece of knowledge to their showing them how I finish off my portion…They acknowledged with their acclaims..”waah, waah”…Hopefully couple of ladies have imbibed my eating skills of bitter gourd…Not only for elder people…a tip for coming generations too…..

How to prepare this bitter sidedish:

Cut the bitter gourd into small piece and mix it with 3 tbsp of curd and a pinch of salt. Keep it aside for sometime. Then wash it off thoroughly. This technique I learnt it from my cook. It takes off most of the bitterness from it.


Heat 1 tbsp oil in a kadai, splutter 1 tsp mustard seed, 1 tsp urudh dhal seed, 1 tsp kadala paruppu (channa dhal seeds). Sim the burner so that these seeds do not get charred. When the seeds change the color to light brown, throw some 2-3 broken red chilly or slitted green chillies, 2 onions chopped, sprinkle some grated coconut and pinch of turmeric powder and sauté it until they are slightly golden.
Liberally add lots of curry leaves and stir fry.
Add the chopped bitter gourd and mix thoroughly. If required, sprinkle some water when it gets dried. Stir it often till it is done. Add salt to taste.

One can enjoy this poriyal/thoran with plain rice
Good for diabetic people......


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