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Friday, March 30, 2012

Stuffed Bitter Gourd Curry / Stuffed Pavakkai

Stuffed Bitter Gourd Curry / Stuffed Pavakkai:

Bitter Gourd has many medicinal values. Generally when we say our family that we are making bitter gourd they tend to make faces or avoid eating bitter gourd. Its better we make this vegetable at least once in two weeks. If this recipe is prepared in below mentioned way then I am sure bitter gourd will not taste bitter. For more information on bitter gourd click here.

Now let me go into the recipe.


Bitter Gourd – 4
Big onion – 1
Basin flour – 100 gms
Ginger garlic paste – 1 tsp
Cumin seeds – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Asafotedia / Hing – pinch
Dry Mango Powder – ½ tsp
Sugar – ½ tsp
Coriander leaves - few
Salt – to taste
Oil – 6 tsp (this recipe needs extra oil)


Wash the bitter gourd and slightly scrap the outer skin.
Make a slit in the center of bitter gourd. See the pic – 1
Remove the seeds gently. Discard the hard seeds and save the soft portion of seeds as we will use it in our recipe. Keep the bitter gourd aside.
Finely chop the soft portion of the seeds.

For the Stuffing:

In a pan add 3 tsp oil, when oil is hot add cumin seeds.
When cumin seeds splutter add chopped onion, ginger garlic paste and salt. Wait till onion turns golden brown.
Now add Asafotedia and turmeric powder, dry mango powder, chilli powder and sauté.
Add basin flour and sauté for a min.
When the raw smell of basin disappears add finely chopped seeds(soft portion alone). Sauté it well.
Finally add the sugar to it and sauté for a minute.
Turn off the stove and add finely chopped coriander leaves.
Allow this to cool.


Stuff the bitter gourd with the masala prepared above.
Tie it with a cotton thread, so that the stuffing will not come out.
In a non-stick pan add 3 tsp of oil, carefully place the bitter gourd inside. Remember to keep the flame low and close it with a lid.
Turn each side of bitter gourd and cook.
Insert a tooth prick to check if the bitter gourd is cooked.
Finally remove the lid and let it cook in open for few minutes so that the golden crust is formed on all sides.

Bitter Gourd is ready to be served with hot steamed rice or chapatti.

See you soon in another recipe J


  1. Good luck ,Great post,y love you!Thanks for the info it had cleared out too many things in my mind. Your recommendations are really good.

    1. Thank you Gabriela. Your comments make me happy n motivate me :) Stay tune for more recipes...

    2. Gabriela,

      I had a look in your site just now and immediately i had to mention it, i love the info u have collected on bitter gourd. I am going to add it to my blog :)

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