Pavakka/ Bitter Guard/ Karela Fry

Recipe No: 271

Ingredients                               Serves 3

• Pavakka/ Karela……….250 grams (1 big/ 2 small)
• Onion sliced thin……….1/3 Cup
• Coconut sliced thin……1/4 Cup
• Green Chilly slit………..1-3
• Curry Leaves……………1 Sprig
• Salt………………………….1/3 – ½ Teaspoon
• Oil for deep frying

Method of Preparation

1. Wash and dry the Bitter Guard/ Pavakka. Cut it lengthwise into two; discard the seeds and the fibrous portions inside.
2. Slice them horizontally into very thin pieces. (Make it as thin as possible.)
3. Add Salt to the pieces and keep it aside for 10 minutes. By then some liquid will be oozing out of the Bitter Guard pieces. Squeeze the pieces as hard as possible and discard the juices.
4. Heat at least an inch of Oil in a deep pan until really hot.
5. Put the Bitter Guard pieces into the hot Oil and fry on high heat until half done.
6. Halfway through frying add sliced Onion, Coconut, Green Chilly and Curry Leaves.
7. When the Bitter Guard pieces, Onion and Coconut slices attain a golden brown color take them out with a slotted spoon after draining most of the Oil. Let the excess Oil drain on a paper towel.
8. Serve hot with cooked Rice.

Notes:

• Salt helps to pull the bitter liquid from the Bitter Guard and squeezing the liquid off  will reduce its bitterness. If you are planning to skip this procedure, please reduce the amount of Salt added.
• There will be a lot of splattering while frying if there is Water content in the Bitter Guard pieces.
• If you try to deep fry all the ingredients together in the first place, the Onion will burn before the Bitter Guard pieces are fried. So give the Bitter Guard a head start and add the rest of the ingredients half way through the frying.
• Don't overcrowd the pan while deep frying; this may result in the over absorption of Oil. Do let the Bitter Guard pieces immerse fully in the Oil to ensure even frying.

Make it, enjoy the deliciousness and
serve it to your family with love….