Now of course,the excitement has died down and we seldom go there to eat.We absolutely loved the Kerala meals too and one of the star item in the 'thali' used to be pavakkya fry.I was always angry that they served only 2 or 3 chips in each plate and even when we asked for seconds,they served only as much.I've been so much fond of Karathe Fry that I make but this one was delicious on its own.
After a few trials and errors,I think I've made it very close to what they served in the restaurant.The recipe is very simple and it makes for a delicious side with meals.No more asking seconds to amused waiters in Kumarakom:)
Bittergourd - 1,sliced thin(either as a full circle,or a semi circle)
Onion - 1,sliced thin
Ginger - 1/2' piece,sliced thin
Garlic - 3-4 cloves,sliced thin
Red chilly powder - 1 tsp
Haldi - 1/2 tsp
Salt to taste
Oil to deep fry
Curry leaves - 1-2 sprigs
Mix together all of the ingredients except oil and curry leaves and keep aside for 15-20 minutes.
In a kadai add enough oil to deep fry.
Squeeze the bittergourd mix and sprinkle over the hot oil.Fry on a high flame for a minute and then lower the flame till the bittergourd turns golden brown.
Drain on to a paper towel.Finish all the bittergourd and then fry curry leaves till crisp.
Serve with Red rice and Moru curry for a delicious meal.