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    Home » Indian Sabji Curry » Bitter Gourd Fry with 5 ingredients/ Karela or Pahakkai Fry

    Bitter Gourd Fry with 5 ingredients/ Karela or Pahakkai Fry

    Published: Feb 22, 2020 Modified: Apr 5, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Fried strips of yellow green Bitter Gourd/Karela / Pahakkai in a white bowl on a brown wooden surface

    Jump to Recipe Print Recipe
        A simple, versatile and tasty side dish for Indian flat bread (chapati)  or with rice, morekuzhambu or rasam or a plain Jeera Dal, this Bitter Gourd Fry is easy to make. Use less oil, to bring out the flavours of the bitter gourd and its nutrient and disease fighting properties.

    Fried strips of bitter gourd/ karela in a white bowl with yogurt based yellow morekuzhambu in another white bowl diagonally above, all on a brown wooden background
    Easy Quick Karela/ Pahakkai/ Bitter Gourd Fry

    Most people I know do not like Karela. However this vegetable has an unique taste and if you try it with something plain, like a simple arahar dhal (split pigeon pea lentil stew) seasoned with  jeera (cumin) and green chilies in ghee,  or with the Tamil dish Morekuzhambu, it makes for an amazing combination.

    Karela or Bitter gourd  or Pavakkai in Tamil, (Botanical name Momordica charantia) is also called bitter squash, patrick or balsam pear, goya and even as Bitter melon.

    When I buy karela, I try to get the ones that are long and slender but not too thin, and are green all over. Fresh karela is easy to slice and with the seeds not very large and hard.

    Health and Nutrition with Bitter Gourd

    The vegetable has several important nutrients and is believed to help reduce blood sugar in diabetics, as well as having possible cancer fighting properties. This article in healthline explains some of these.

    Speaking from personal experience: some years ago when my husband was undergoing chemotherapy and seemed to take more medicines than food, he was just not enjoying the taste of food. For some reason that I don't understand, the bitter gourd fry, the more bitter the better,  perked him up, giving him an appetite and helping to keep the food in in spite of the nausea which he would be subjected to.

    Overhead view of strips of green bitter gourd or karela, after frying with turmeric and salt
    Easy bitter gourd karela fry

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    Morekuzhambu with Karela Rounds

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    Goan  Bitter Gourd Kokum Dal

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    Thin strips of yellow green bitter gourd fry/ karela/ pahakkai in a white bowl on a brown wooden background

    Bitter Gourd Fry with  5 ingredients/ Easy Karela/ Pahakkai Fry

    Sujata Shukla
    100 Healthy Recipes Challenge: Recipe 2 A Healthy tasty side dish for Indian flat bread or with rice and a plain Jeera Dhal: easy to make and has the nutrients for properties for fighting cancer and other disease.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Resting time 10 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine Indian
    Servings 2 helping
    Calories 145 kcal

    Equipment

    • Knife
    • Chopping Board
    • Frying pan
    • Colander

    Ingredients
      

    • 2 cups bitter gourd sliced / 1 large long bitter gourd sliced as in instructions below
    • 1 teaspoon turmeric
    • ⅛ teaspoon salt or to taste
    • ¼ teaspoon Mustard seeds
    • 2 tablespoons sunflower oil or other mild vegetable oil

    Instructions
     

    Preparation

    • Wash the bitter gourd well, wipe dry. Remove the peel if you wish. I retain the peel as well as the tender seeds. Slice length wise first into blocks, halve and quarter each block and then slice into 1 inch long thin strips. Remove any hard seeds.
      Mix turmeric and a little salt and rub into the bitter gourd pieces.
      Set aside for 10 minutes in a colander to drain any water that may be extruded.

    Making Bitter Gourd Karela Fry

    • Heat oil in a pan. Add mustard seeds and let them crackle.
      Add the sliced bitter gourd, and saute, turning them occasionally so that all sides get fried.
    • Cook for about 10 minutes on low heat till done, stirring frequently.
      Serve with hot phulkas or with Rice and Dal or rice and Morekuzhambu

    Nutrition

    Serving: 50gmsCalories: 145kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 1gSodium: 150mgPotassium: 301mgFiber: 3gSugar: 1gVitamin A: 438IUVitamin C: 78mgCalcium: 18mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Sujata Shukla says

      January 20, 2016 at 12:34 pm

      Thanks for the nice words, Mukundan Raman! Do set up your blog, I would love to read your recipes!

      Reply
    2. Mukundan Raman says

      January 20, 2016 at 9:35 am

      wow (a) you are foodie (b) am glad you like to try different stuff (c) great info (d) fantastic blog you have a follow her and I am inspired to start my blog too!!!

      Reply

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