Ingredients
Bitter Gourd / Pavakka – 6 Medium, Cut into semi-circle pieces
Onion-1 Large, cut into thin slices
Grated coconut – 1.5 cups
Sliced Coconut pieces – 2 tbsp
Kashmiri Chilly Powder – 2 tbsp
Coriander Powder – 1.5 tbsp
Turmeric powder – 1/2 tsp
Pepper Powder – 1 tsp
Fenugreek powder – 1 tsp
Asafoetida -1/2 tsp
Green chilies – 5 slit
Curry leaves – 2 sprigs
Tamarind – 1 Lemon size
Salt – To taste
Jaggery – 1 small piece
Coconut Oil – 2 tbsp
For the Seasoning
Coconut oil – 1 tsp
Mustard seeds – 1 tsp
Few curry leaves
Dry red chilies – 3
Method:
- Fry the grated coconut in a pan till it becomes brown, stirring continuously, at medium heat. Lower the heat and add Chilly powder, Coriander Powder, Turmeric, Pepper, Fenugreek powder, and Asafoetida. Stir for a few seconds. Make sure not to burn them. Set aside to cool. Grind to a very fine paste without adding much water and set aside.
- Soak tamarind in 1 cup of lukewarm water. Extract its juice and keep it aside.
- Heat oil in a pan, at medium heat. Add the Sliced Coconut pieces, Pavakka pieces, sliced onions, green chilies, few curry leaves and saute until the Pavakka pieces are half done and until its raw taste is gone.
- Add the grated coconut paste and bring it to a boil. Add tamarind extract, 1-1.5 cup of water to cover the bitter gourd pieces, and add salt. Lower the heat and cook until the Pavakka is done and the gravy thickens.
- In a small pan, heat coconut oil and splutter mustard seeds. Fry dry red chilies and curry leaves. Pour it over the curry. Mix well. Set aside for 10 minutes. Serve hot with rice.
