Friday, November 16, 2012

Pavakka theeyal/Pavakka varutharachathu (Bittergourd in roasted coconut gravy)

Pavakka/Bittergourd - 1 no
Pearl onions - 1/4 cup
Green chilly - 1 no
Tamarind - 1 small gooseberry sized or as required
Jaggery (optional) - as required

To Grind
Grated coconut - 1 cup
Garlic - 2 cloves
Pearl onions - 2
Curry leaves - 1 stalk
Cumin seeds - 1 pinch

Coriander pdr - 2-3 tsp
Chilli pdr - 1 tsp
Turmeric pdr - 1/4 tsp

For tempering
Mustard seeds - 1 tsp
Dry red chillies - 2-3
Curry leaves - 1 stalk

Cut bittergourd in thin rounds removing the seeds. Heat 2 tsp oil in a pan, add grated coconut, garlic, pearl onions, curry leaves, and cumin seeds. Roast them till they become brown in color (don't burn them). Add coriander pdr, chilli pdr, and turmeric pdr. Switch off the stove immediately and stir them continuously (so that it doesn't burn). When it is cold, grind them. Keep the ground mixture aside.

Heat oil in a kadai, saute bittergourd, pearl onions, and green chilly. When the color starts to change, add tamarind water and allow it to boil. When the bittergourd is half cooked, add ground mixture from above. When it starts to boil, lower the flame, and let it cook well. When the gravy thickens and bittergourd is cooked, add little jaggery if you like it (It counteracts the bitterness and sourness ),

Heat oil in a pan, crackle mustard seeds. Add dry red chillies and curry leaves. Pour this over the above prepared curry.

Note:-  If the bittergourd turns out too bitter, Sprinkle some salt above the bittergourd  and let it sit for 10 minutes. After 10 minutes, rub it well and remove the water. This is to take away some bitterness.

roasted coconut



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