Pavakka Mezhukkupuratti

  The weather in Seattle is glorious nowadays, that I took a small break from blogging! It was very difficult for me to be away from my precious laptop, but I simply had to enjoy the few sunny days that we get here. I have been experimenting a lot of new dishes these days and have photographed the ones we loved. We have also been having many friends over for dinner almost every other week too. I was cooking ‘a lot’ ! It was tiring , but fun too! The break did give me a new perspective to blog more simpler recipes, as some of my friends suggested. Friends are asking for simple, naadan, everyday recipes.

  What is more simple than the humble, bitter ‘bitter gourd’! Pavakka mezhukupuratti (bitter gourd stir fry) is our favorite. In fact, it is one among our most liked veggies! It is a favorite at both of our homes back Kerala too. These days almost every week I have bitter gourd stir-fry in the menu. I didn’t realize it to be special until some of my friends who tasted this recently, asked for the recipe.
The recipe is  very simple, I don’t use any spices too. Few things that you have to keep in mind is – Try to slice the bitter gourd thinly and evenly. In order to reduce the bitterness of bitter gourd, add lots of sliced onion. My mom uses a cheena chatti to make this, but if you have to stir-fry more than 2 – 3 cups of bitter gourd, try using a wide non-stick pan to reduce the cooking time and use of oil.  So here’s the recipe for all the bitter gourd lovers. I paired it with rice, curd, chuttaracha/mango chammanthi, omlette and vanpayar thoran.  Another favorite combo – Rice, pulisseri, meen curry, cherupayar thoran and bitter gourd stir-fry. All naadan food lovers, please do try these combo..Its yummy!

Ingredients (Serves 4)

Bitter gourd – 2 medium-large, thinly sliced (Around 2 – 2.5 cups thinly sliced)

Coconut tidbits / thenga kothu – 1/4 cup

Onion – 1/2 large, thinly sliced (About 1 cup, thinly sliced and halved)

Green chilies – 3 – 4, slit

Curry leaves – 2 – 3 (optional)

Salt – To taste

Coconut Oil – 2 tbsp

Method

Heat 2 – 3 tbsp oil in a wide non-stick pan or a cheena chatti. Add bitter gourd slices, coconut tidbits, onion, green chilies and enough salt. Mix well. Cover and cook over medium low heat for 5 – 6 minutes until the bitter gourd pieces are half-done. Open the lid and stir-fry for 10 – 15 minutes, stirring occasionally until the bitter-gourd is completely done and slightly browned. You can roast for a few more minutes, if you want. Switch off. Serve with rice.