Midhi Pavakkai Poriyal, also called infant bitter Gourd Fry or Karela Fry, is a easy and healthy South indian stir-fry that highlights the precise bitterness of baby bitter gourd. This brief and clean dish is best as a side for rice or chapathi and is packed with vitamins that useful resource digestion and detoxification. The bitterness of the karela is balanced through a mild tempering of spices, making it flavorful without being overpowering.
components:
2 cups infant bitter gourds (midhi pavakkai/karela), thinly sliced
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
2 dried crimson chilies
1 sprig curry leaves
half tsp turmeric powder
1/2 tsp crimson chili powder
Salt to flavor
1 tsp jaggery (non-obligatory, to lessen bitterness)
clean coriander leaves for garnish
commands:
1. prepare bitter Gourd:
Wash and thinly slice the baby bitter gourds. To lessen the bitterness, you may sprinkle a few salt on the slices and keep them apart for 10 minutes, then rinse and drain.
2. heat oil and temper:
heat oil in a pan. upload mustard seeds and allow them to splutter. add urad dal, dried red chilies, and curry leaves. Sauté for some seconds until aromatic.
3. prepare dinner bitter Gourd:
upload the sliced sour gourds to the pan. Stir well and prepare dinner on medium warmness.
4. add Spices:
Sprinkle turmeric powder, pink chili powder, and salt. blend the whole lot properly.
5.Sauté until Crisp:
cook exposed on medium heat, stirring on occasion, till the bitter gourd is cooked through and barely crispy, approximately 15-20 minutes. If the use of jaggery, upload it toward the stop and blend properly.
6. Garnish and Serve:
Garnish with sparkling coriander leaves and serve hot as a side dish with rice or chapathi.
Midhi Pavakkai Poriyal is a nutritious, flavorful dish that gives the health benefits of sour gourd with a deliciously easy coaching. It’s an ideal manner to enjoy this bitter vegetable in regular meals.
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