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Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Tuesday, November 9, 2010

Pavakka Mezhukkuvaratti (Bittergourd stir fry)

This quick recipe is a family favourite. A lot of people I've served this to, who generally aren't bittergourd lovers or prefer only the deep fried version, seem to like this version of pavakka mezhukkuvaratti (bitter gourd stir fry). To the recipe then, without much ado:

Pavakka (bitter gourd) - 2 medium sized ( I prefer the dark green ones)
Onion - 1 medium sized
Green chillies - 5-6 Nos (as per your spice tolerance)
Ginger - 2 " piece (julienned)
Coconut oil - 3 teaspoons
Salt to taste
Sliced fresh coconut pieces (optional)

Soak the bittergourds in water with a teaspoon of salt or vinegar thrown in for atleast 10 minutes. This is to dislodge the dirt, the pesticide residue etc that can hide in between the grooves. Then wash thoroughly under running water.

Slit the bittergourds vertically. If the seeds are tender enough let them be or else dislodge them. Now, slice into thin semi circles. Slice the onions thin and slit the chillies. Add all ingredients (including salt and oil) together in a bowl and using your fingers rub everything together till well mixed. Cover and let marinade for 1/2 hour to 1 hour.

Warm a skillet and spread the mixture in. Cover and cook for a couple of minutes on very low flame. Open lid and stir. Allow to simmer cook tossing once in a while till the bittergourd is well done.

Serve as aside to plain rice and south indian curry of choice.

This platter of pavakka mezhukkuvaratti is going to participate at the Vegetable Marathon - Bittergourd event at Nithu's Kitchen. The event is part of the Vegetable Marathon series launched by Anita's Kitchen


Priya said...

Wat a delicious and wonderful looking stir fry..


நல்ல குறிப்பு...

Cooking Blog Indexer said...

Bitter gourd is my favorite..looks yummy....

Sathya Sankar said...

This is one of my fav ! Nice recipe.

Divya Vikram said...

Different way to cook bittergourds. Looks healthy.

kothiyavunu.com said...

Adipoli!! My family fav too Dersh..:)


I dont like pavakka at all,but hubby liked now and then so have a pack in fridge, thanks for the recipe I should try this!

Jaisy James said...

ente fav anithu adipoli ayittundu ketto

Ushnish Ghosh said...

Dear Dershana
How are you? Here after a long time...actually I can smell in the internet where Bitter gourd is cooking and land there.
Very nice , I like it. I normally make crispy ones and eat with Ghee, some PoDi and hot rice...will try your version immediately.
Have a nice week

KamalKitchen said...

this is totally novel..worth a try..


Vidhya said...

my mom & patti makes chena mezhukkuvarati. never seen this pavakka mezhukku varatti.. yummy

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