Bitter Gourd Fry - Crispy Bitter Gourd Fry in Cast Iron with less oil

Bitter Gourd Fry - Crispy Bitter Gourd Fry in Cast Iron with less oil - Cast Iron Series

Today’s recipe is a simple, wholesome Bitter Gourd Fry that’s both flavorful and light, using just 2 tablespoons of oil. It’s a great way to enjoy this nutritious vegetable without overwhelming bitterness.

We begin by lightly steaming the sliced bitter gourds, which helps mellow their natural bitterness while preserving their shape. Next, they’re gently tossed with a few basic spices and slow-roasted in a well-seasoned cast iron skillet. The result? Crisp, golden edges with deep, earthy flavors — all achieved with minimal oil.

Why cast iron?

Cooking in cast iron not only enhances texture and flavor but also distributes heat evenly, making it perfect for achieving a delicious roast without soaking in oil. It’s a practical and healthy choice for everyday home cooking.

A few tips to get the best results:

Steam just until tender – avoid overcooking to keep the slices firm during roasting.

Stir occasionally – this helps the pieces brown evenly and prevents sticking.

Serve this fry as a perfect side dish for your everyday lunch – simple, satisfying, and good for you.

Give it a try and let us know how you liked it!

Pavakkai Varuval (Crispy Bitter Gourd Stir Fry)

Ingredients

Bitter gourd (Pavakkai) – 250 grams

Small onions – 15 (sliced lengthwise)

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Cumin powder – 1 tsp

Curry leaves – a few

Lemon juice – 1 tbsp

Salt – as needed

Oil – 2 tbsp

Method

1. Wash the bitter gourd thoroughly. Slice each one in half, remove the seeds, and cut into thin half-moon slices.

2. Pour enough water into the bottom portion of a steamer. Once it comes to a boil, place the bitter gourd slices in the top steamer plate and steam for about 5 minutes until just tender. Do not overcook or let the color change.

3. Once steamed, transfer the bitter gourd slices to a mixing bowl.

4. Add sliced shallots, turmeric powder, red chilli powder, cumin powder, and salt. Mix everything well.

5. Squeeze in the lemon juice and add the curry leaves (roughly torn). Mix again and let it sit covered for 15 minutes to absorb the flavors.

6. Heat a heavy-bottomed cast iron skillet. Add 2 tablespoons of oil and heat it well.

7. Add the marinated bitter gourd mixture. Stir well and spread it evenly in the pan. Cook on low heat, stirring every 30 seconds, until the bitter gourd becomes crispy and golden on all sides.

8. Once done, turn off the heat and leave it in the hot pan for another 20 minutes before transferring to a serving dish.

This delicious Pavakkai Varuval is made with very little oil and turns out crispy and flavorful.

Tip

When steaming the bitter gourd, make sure not to overcook or let it turn mushy.

Comments

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