Pavakka theeyal / Bitter gourd curry

 

Bitter gourd – 2 (finely sliced)

Onion – 1 (finely sliced)

Ginger – 1 tsp (finely chopped)

Garlic – 1 tsp (finely chopped)

Grated coconut – 1 cup

Tamarind – A small lemon size

Chilli powder – 1 ½ tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Fenugreek powder – a pinch

Mustard seeds – ½ tsp

Curry leaves – a few

Dry red chilli – 2

Shallot - 2

Oil – 2 tbsp

Salt – to taste

1. Fry the coconut till it becomes golden brown colour. Then add chilli powder, coriander powder, turmeric powder, fenugreek powder and stir for few minutes. Remove from heat and allow to cool. Grind and make a smooth paste without adding water.

2. Soak tamarind in ¼ cup of warm water, and then extract the juice.

3. Heat oil in a pan and little fry bitter gourd, onion, ginger and garlic.

4. Add tamarind juice, coconut paste, salt and enough water. Cover and cook.

5. Heat oil in another pan and splutter mustard seeds. Shallow fry the sliced shallots, dry red chilli and curry leaves. Pour over this into the curry.

Serve hot with rice.