These pavakka chips are a favorite to my family. The taste of pavakka is distinctly bitter – hence the name “bitter gourd”. However, for those who like the bitter taste, this is a nice side dish to South Indian rice meals. It’s an alternative to appalam. This is a pretty simple recipe. I usually buy bulk amounts of pavakka from the farmers market. I then slice and dry them before storing them for latter use. When I want to make the chips, I’ll simply fry them.

How to prepare

Drying Process:

• Wash the bitter gourd
• Cut it into thin circles
• Add little salt, turmeric and chili powder, mix them well
• Spread a clean cotton cloth in a bright sunlight area
• Spread the bitter gourd and keep them there until they have dried well
• Store it in a container (you can keep them stored up to a year!)

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When you’re ready to cook them…

• Fry them for 2-3 minutes in hot oil

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