New Recipe – Pavakka (Bitter Gourd) Theeyal


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


  1. 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. 
  2. Soak tamarind in 1 cup of lukewarm water. Extract its juice and keep it aside.
  3. 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. 
  4. 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.
  5. 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.
About Anu Philip