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Main Course

Bitter Gourd Raitha

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 small Bitter gourd Pavakka
1 nos Garlic pod — cut into very long strips
1 tbsp Oil
1/2 tbsp Chilly powder
Yoghurt/Curd, to taste
Salt, to taste
Garam masala A pinch

Preparation

Step 1
Cut bittergourd into round slices. Halve the slices and remove the inner skin of gourd, leaving on only the green outer skin.
Step 2
Marinate bitter gourd with chilly powder.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Fry the bitter gourd and garlic, till it turns dark brown and crispy.
Step 5
Beat yoghurt, till smooth.
Step 6
Add the bitter gourd pieces and Stir everything together thoroughly.
Step 7
Season with salt.
Step 8
Garnish with garam masala powder, just before serving.
Step 9
Serve slightly chilled.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Bitter Gourd Raitha

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 small Bitter gourd Pavakka
1 nos Garlic pod — cut into very long strips
1 tbsp Oil
1/2 tbsp Chilly powder
Yoghurt/Curd, to taste
Salt, to taste
Garam masala A pinch

Preparation

Step 1
Cut bittergourd into round slices. Halve the slices and remove the inner skin of gourd, leaving on only the green outer skin.
Step 2
Marinate bitter gourd with chilly powder.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Fry the bitter gourd and garlic, till it turns dark brown and crispy.
Step 5
Beat yoghurt, till smooth.
Step 6
Add the bitter gourd pieces and Stir everything together thoroughly.
Step 7
Season with salt.
Step 8
Garnish with garam masala powder, just before serving.
Step 9
Serve slightly chilled.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.