How to make Paavakkai Varuval| Karela Chips
Bitter gourd / Karela / Paagarkai….people either hate it or love it. There is no mid way….my twelve year old sarcastic tween (daughter) describes the vegetable like this
“It smells as bad as it tastes” !
I am not a big fan of this veggie either and hardly buy it. However, if there is one way, we love eating it is when we make Paavakkai (Paagarkai) Varuval. Have you ever tried eating Paavakkai varuval as a side to some creamy curd rice? mmm heaven !
Today, I am very happy to share a great recipe by Mrs Mathivathana Chandrashekar whom I know from United by Food, Facebook group. Many thanks to you Mathi ! We love the recipe.
So, let’s get started.
Next, to the half cooked bitter gourd add, 1 teaspoon rice flour, 1 teaspoon corn flour, 1/2 teaspoon red chili powder and 1/2 teaspoon salt. Add couple of teaspoons of cooking oil and give it a nice mix. The reason we add oil is to bind the flour to the vegetable and to make sure flour doesn’t get separated while deep frying the gourds. Also, add 1 teaspoon of white sesame seeds and give it a quick stir.
Fill a wok/kadai/deep pan 1/4 th of cooking oil and heat it in med-high flame for 2-3 minutes. When the oil is hot, drop the gourd slices carefully in batches and deep fry them.
Once the bitter gourd turn golden brown around the edges, they are ready to be removed from oil. Line a plate with kitchen tissues, and lay the fried gourds on them to let the excess oil be absorbed.
Bitter gourd fry/varuval goes very well as side for any rice dish. My favorite is curd rice !