Bittergourd fry (Pavakkai poriyal)

Bitter Gourd fry, Pavakkai poriyal, Kakarakaya vepudu


  • Bitter gourd – 1/4 kg
  • Onion – 1
  • Mustard seeds and Urad dal – 1 tspn
  • Curry leaves – few
  • Turmeric powder – 1/4 tspn
  • Hing – a pinch
  • Masala powder or Sambar powder – 1 or 2 tspn
  • Tamarind – gooseberry size
  • Jaggery or sugar  – 1 or 2 tspn
  • Salt – to taste
  • Oil – 2 tspn


  1. Wash and remove the seeds from Bitter gourd. Cut them into small pieces.
  2. Soak tamarind in water for 15 minutes. Then extract the tamarind juice from it.
  3. Heat Oil in a pan. Add mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves and Onion. Fry till Onion turns golden brown.
  4. Add bitter gourd and fry for 2 to 3 minutes. Add Turmeric powder, Sambar or Masala powder, Hing and Salt.
  5. Cover and cook till it is 3/4th cooked. Then add tamarind juice and jaggery to it.
  6. Let it boil till the bitter gourd is cooked and dry.

Goes well with: Rice

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