📝 Description

What is this product?

Bitter Gourd (Kerala), also known as “Pavakka” in Malayalam or “Karela” in Hindi, is a unique tropical vegetable known for its distinct bitter taste and powerful medicinal properties. This Kerala variety is smaller, darker green, and more ridged than other types — prized for its deep flavor and nutritional richness. Bitter gourd is a staple in traditional South Indian and Asian cuisines, used in stir-fries, curries, and even pickles. Despite its bitterness, it is a powerhouse of vitamins A, C, iron, potassium, and antioxidants that help manage blood sugar levels, cleanse the liver, and boost immunity.

🌍 Origin

Bitter gourd is native to India and Southeast Asia and has been cultivated for centuries. The Kerala variety grows abundantly in the warm, humid regions of Southern India, particularly in Kerala, where it is a beloved ingredient in traditional dishes like “Pavakka Theeyal” and “Pavakka Mezhukkupuratti.” Locally grown Kerala bitter gourds are harvested young for a fresher, less intense bitterness and superior texture.

🍽️ Nutrition Table (Per 100g)

Note: Bitter gourd contains phytonutrients that may help regulate blood sugar levels naturally.

👩‍🍳 Cooking Method Recipes

🍛 Recipe 1: Kerala-Style Pavakka Mezhukkupuratti (Stir-Fried Bitter Gourd)

Ingredients: 2 Kerala bitter gourds (thinly sliced), 1 onion (sliced), 1 tsp mustard seeds, 1 tbsp coconut oil, curry leaves, turmeric, chili powder, and salt.

Method:

1. Heat coconut oil in a pan and add mustard seeds until they splutter.
2. Add curry leaves, onion, and sauté until golden.
3. Add sliced bitter gourd, turmeric, chili powder, and salt.
4. Stir-fry on low flame for 10–12 minutes until crispy and golden brown.

Why it’s healthy: Uses minimal oil and retains all the nutrients — rich in fiber, vitamins, and antioxidants.

🥘 Recipe 2: Bitter Gourd Coconut Curry

Ingredients: 2 Kerala bitter gourds (chopped), ½ cup grated coconut, 1 green chili, ½ tsp cumin seeds, 1 small onion, curry leaves, and tamarind water.

Method:

1. Grind coconut, chili, cumin, and onion into a smooth paste.
2. Cook chopped bitter gourd in tamarind water with salt until tender.
3. Add the coconut paste and simmer for 5 minutes.
4. Season with curry leaves and a touch of coconut oil.

Why it’s healthy: A traditional South Indian curry that’s low in calories and helps detoxify the body.

🧊 Storage Instructions

🏠 Room Temperature

• Store in a cool, dry area away from sunlight if using within 1 day.

❄️ Refrigeration

• Store unwashed bitter gourds in a perforated bag or paper wrap in the vegetable crisper.
• Remains fresh for 5–7 days.

🥶 Freezing

• Blanch sliced bitter gourd in hot water for 2 minutes, cool, and freeze in airtight bags.
• Best used within 3 months for cooked dishes.

🧺 Handling Tips

• To reduce bitterness, soak sliced bitter gourd in salted water for 10–15 minutes before cooking.
• Do not overcook — it may lose its nutrients and crunch.