PAVAKKA THEEYAL/KAYAPAKA PULI/BITTER GOURD CURRY

Name: PAVAKKA THEEYAL/KAYAPAKA PULI/BITTER GOURD CURRY
Total time: 1800 s
Cuisine: Indian
Ingredients: 2 medium Bitter Gourd; 1 onion sliced; 4 tbsp Coconut; 1/4 cup Tamarind Extract; 1 tbsp Coriander Seeds; 4-5 Dry red chillies; 1 tsp black peppercorns; 1 tsp Cumin; 1 tbsp Jaggery; As per taste Salt; 5-6 Shallots; 1 tsp Mustard seeds; Few Curry leaves; As required Oil

sushcookss @sushcookss

Ghaziabad

#flavour3 #india2020 #bitter #sour A Kerala based traditional Bitter Gourd Curry which is prepared using a coconut masala and prepared in a tamarind gravy. The same Curry can be prepared with different kinds of vegetables like Shallots(ulli theeyil) Ladyfinger (Vendaka Theeyal) etc. Do check out 😇👩‍🍳

sushcookss @sushcookss

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Ingredients

30 minutes

2medium Bitter Gourd
1onion sliced
4 tbspCoconut
1/4 cup Tamarind Extract
1 tbspCoriander Seeds
4-5Dry red chillies
1 tspblack peppercorns
1 tspCumin
1 tbspJaggery
As per taste Salt
5-6Shallots
1 tspMustard seeds
Few Curry leaves
As required Oil

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Steps

30 minutes

1

Wash and clean the Bitter Gourd. Slice them finely. You can add salt and keep aside for few minutes and then squeeze the water away. The bitterness will be less. I have skipped the step as we at home like as it is. Heat a pan and add sliced onion and bitter gourd. Fry for 2-3 minutes. Add turmeric and salt.
2

Roast Coconut, coriander seeds, chilli, peppercorns, cumin and shallot until golden brown. Cool and grind to a paste. Add the paste and half cup of water to the Bitter gourd. Let it boil until Bitter gourd is soft and cooked well. Add the tamarind extract and jaggery. Boil for another 2-3 minutes and Done. Give a tadka of mustard, Curry leaves and sliced shallots. Serve hot with steamed rice 😋