About Bitter Gourd
Bitter gourd (Momordica charantia) is an important vegetable crop and is grown for its immature tuberculate fruits which have a unique bitter taste.
Fruits are considered as a rich source of vitamins and minerals and 88 mg vitamin C per 100 g. Bitter gourd fruits have medicinal value and are used for curing diabetes, asthma, blood diseases and rheumatism. Drinking fresh bitter gourd juice is recommended by naturopaths. Roots and stem of wild bitter gourd are used in many ayurvedic medicines.
Protein: 1 gram.
Fat: 0 grams.
Carbohydrates: 5 grams.
Fiber: 3 grams.
Sugar: 0 grams.
Cholesterol: 0 milligrams.
Sodium: 6 milligrams.
Storage & Uses
Fruits are used after cooking and delicious preparations are made after stuffing and frying.
The best way to store them is to wrap them in a moist paper towel or a thin cotton cloth. Alternatively, you can keep them in a porous vessel with a lid covering it.
Bitter gourd (Pavakka) – 1 large
Chili powder – 1 tbsp
Turmeric – 1/2 tsp
Oil – 1 tbsp
Salt (As required).
For preparing the fry, first cut bitter gourd into round shapes.
Add red chilli powder, turmeric and salt and a tablespoon of coconut oil.
Marinate and keep it for atleast 1 hour.
Deep fry it in oil
Yummy Pavakka deep fry is ready.
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