Kaypakya (Bitter gourd) Mezhukvarti

 

Mezhukavarathi is form of side dish in which there is not much masala and coconut added .Bitter guard is one of the vegetable hated by all kids. I use too hate it. This is my grandma’s recipe inherited to my mom too in which kaypakya are cooked in low flame and turns into dark color like fry and tastes yummy. This is a side dish accompanied with any curry. It goes well with curry based on curd like pullisery or pachadi.  I love to have it with curd rice and pickle. It’s a simple and easy recipe. Once the mezhukvarti is served in the serving bowl. Mom used to add a spoon of cooked hot rice in kadai a pinch of salt mix it with her hands and use to feed me. The taste of hot oil and spices and flavor of bitter guard with magic of moms hands use to taste heavenly.

My mom used to prepare a different version of this same recipe . For my father who was diabetic it was like boiled bitter guard and use to taste so boring but healthy version.

INGREDIENTS

Kaypakya (bitter guard)  1/2kg (finely chopped)

Turmeric powder 1/4tsp

Chilly powder 1/2tsp

 Salt & Coconut oil as required

For Tadka

 

Rai 1tsp

Red chilly 2no

Coconut oil

1 spring Curry leaves

 

 METHOD:

 

 In kadai add coconut oil add tadka ingredients once spluttered add curry leafs and sauté for few seconds. Then in low flame add kaypakya  salt turmeric powder and chilly powder cover it with lid cook it  once you feel its cooked remove the lid and let it fry in oil . Add oil if needed. Make it dry and dark in color.  Switch off the flame and Serve it hot.