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Bitter gourd(Pavakka) fry
Published On: 31 Aug 2005
English: Bitter Gourd
malayalam: Pavakka / Kaippakka
telugu: Kakara Kayi
kannada: Haggala Kai / Hagara Kai
Bengali: Karela / Karola / Uchche
Konkani: Kaarathey / Karathen
for more details, click the name of the ingredient
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Bengali: Laban / Noone
Wash bitter gourd pieces and drain the water completely.
Add chilly powder, green chillies, turmeric powder and salt and mix well with hand.
Keep this aside for some mins.
Heat oil in a pan or a kadai.
Fry the bitter gourd pieces on a low flame, till they turn crispy & light brown in colour.
:- Serve with rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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