Bitter gourd Semi-Dry-Relish (Pavakkai Thokku)

Name: Bitter gourd Semi-Dry-Relish (Pavakkai Thokku)
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 3 Tbsp Gingelly Oil; 1/2 Tsp Mustard seeds; 1 Tsp cumin seeds; 1/2 Tsp Urad dal; 1/4 Tsp Fenugreek Seeds; 3 Bitter Gourd; 10 Garlic cloves; 1 Strand Curry leaves; 1 Big Onion; 2 Big Tomatoes; 2 Green chilli; 1/2 Tsp Turmeric Powder; 2 Tsp Red chilli powder; 1 Lemon size Tamarind soaked in water; 1 Tbsp Jaggery; As needed Salt

Prasel @cook_prasel

Bitter Gourd Semi - Dry - Relish ( Pavakkai Thokku ) is a South Indian-style bitter gourd (bitter melon) relish. It is a spicy, tangy, and slightly sweet dish where bitter gourd (pavakkai) is slow-cooked with tamarind, jaggery, and spices until it becomes a thick, flavorful thokku (mashed relish). This dish is a great way to reduce the bitterness of pavakkai while making it taste delicious!

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Ingredients

30 - 40 minutes

4 servings

To Temper
3 TbspGingelly Oil
1/2 TspMustard seeds
1 Tspcumin seeds
1/2 TspUrad dal
1/4 TspFenugreek Seeds
Main Ingredients
3Bitter Gourd
10Garlic cloves
1 StrandCurry leaves
1Big Onion
2Big Tomatoes
2Green chilli
1/2 TspTurmeric Powder
2 TspRed chilli powder
1Lemon size Tamarind soaked in water
1 TbspJaggery
As neededSalt

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Steps

30 - 40 minutes

1

Chop garlic, onion, tomato, bitter gourd, green chilli into fine pieces separately and keep aside.
2

In a wide pan add 3 Tbso of sesame oil. Once oil hot, add mustard seeds, fenugreek seeds, cumin seeds, urad dal. Once ingredients crackled add curry leave and hing.
3

Now add chopped garlic. Saute a bit. Now add chopped onion and green chilli. Add bit salt so the onion can fry quickly.
4

Now add chopped garlic. Saute a bit. Now add chopped onion and green chilli. Add bit salt so the onion can fry quickly.
5

Once onion colour changed into glass consistency add chopped bitter gourd, turmeric powder. Saute for 30 seconds in medium flame.
6

Now add chopped tomatoes, chilli powder. Close with lid and cook for 3 minutes in medium flame.
7

Now add tamarind water and adjust salt. Cook until the oil separates from the mixture.
8

Add jaggery and cook for 30seconds. Switch off the flame. You can store this in container for up to 2-3 weeks in fridge. This semi-dry-relish goes very with plain rice, roti, Idly, Dosa.