Pavakka Achar / Bitter gourd Pickle

Pavakka achar2

Here’s an easy and tasty pickle for all the bitter gourd lovers..

Pavakka Achar / Bitter Gourd Pickle


1. Pavakka / bitter gourd – 2 medium-large, thinly sliced

2. Turmeric powder – 1/4 tsp

    Green chilies – 2 – 3, slit

    Salt – To taste

3. Oil – To deep-fry (You can use vegetable/ coconut or sesame oil for deep-frying)

4. Sesame oil/ nallenna / gingelly oil – 2 – 3 tbsp

5. Mustard seeds – 1/2 tsp

6. Ginger – 1 tbsp, thinly sliced

    Garlic – 10 – 12 small cloves (Halve the large cloves)

    Curry leaves – A few

7. Turmeric powder – 1/2 tsp

     Kashmiri chilly powder – 1.5 tbsp

     Fenugreek powder – 1/4 tsp

     Hing / kaya podi / asafoetida – 1 pinch

8. Vinegar – 1/4 cup

9. Salt – To taste


1. Combine bitter gourd pieces with turmeric powder,  slit green chilies and salt. Set aside for 15 mts.

2. Heat oil in a deep pan. Deep-fry bitter gourd pieces for 5 – 6 minutes or until they turn light brown (do not fry until crisp). Drain on to a paper towel.

3. Heat 2 – 3 tbsp sesame oil in a cheena chatti. Splutter mustard seeds and fry ginger, garlic and curry leaves. When they turn golden, bring down the heat to low (or you can switch off the flame) and add turmeric powder, chilly powder, fenugreek powder and hing. Mix well and cook for a few seconds until their raw smell leaves (be careful not to burn them). Add fried bitter gourd pieces, vinegar and mix well. Taste-check for salt and switch off. Yummy pavakka achar /bitter gourd pickle is ready!  Store in an air tight container when it cools down. It will keep well for a week at room temperature. If you are planning to store it for a longer time, its better to refrigerate.


Pavakka achar

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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