Pavakka mezhukupuratty/ Bitter gourd stir fry (Serves 4)

We buy our vegetables from a local fresh produce market and during our last visit, we noticed a bunch of bitter gourds, an unusual and rare vegetable to be found in these markets. From the time we picked them up to the check out, multiple customers and the clerk curiously enquired as to how we prepared this unusually bitter vegetable. Little did they know that it was one of the favorite vegetable back home. Well, this is one of the umpteen ways bitter gourd can be used as an ingredient.This stir fry is just awesome when paired with rice and yogurt. How simple a delicious and healthy meal can be, right??

Bitter gourd 4 medium sized
Coconut slices 1 cup, packed
Shallots ¼ cup, thinly sliced
Turmeric powder ½ tsp
Red chilly powder 1 TBSP (you can reduce accordingly)
Curry leaves 3-4 sprigs
Mustard seeds 1 tsp
Oil 2-3 TBSP
Salt as needed

Preparation

Wash and cut the bitter gourd into half lengthwise. Cut each half again lengthwise (you should get 4 long strips) and thinly slice through the width of the halves. In a mixing bowl, add the sliced bitter gourd, coconut slices, salt, red chilly powder and turmeric powder. Mix well and set aside for 10-15 minutes.

Heat oil in a deep frying pan (preferably non stick) at med-high heat. Splutter mustard seeds and then add the thinly sliced shallots. Sauté this for 2 minutes and then add the bitter gourd mixture. Mix well to combine with shallots and cook covered for 10-12 minutes or until the bitter gourd is cooked. Open lid and cook the mixture for another 5 minutes or until liquid is completely evaporated if any and a brown color is attained. Switch off stove and enjoy with rice…

This along with our PAVAKKA/BITTERGOURD CHAMMANTHI makes it way directly to "Vegetable Marathon - Bitter Gourd" event hosted by Nithu Bala – an event started by Silpa of Anita's Kitchen…