Pavakka theeyal

Name: Pavakka theeyal
Total time: 1800 s
Yield: 10-serving
Cuisine: Indian
Ingredients: 2 numbers Bitter gourd; 15 numbers Shallots; 1 cup Coconut; 3 teaspoons Red chilli chili powder; 1 teaspoon Turmeric powder; 1 teaspoon Fenugreek; 1 pinch Asafoetida; 3 teaspoons Coriander powder; 2 numbers Green chilli; 3 numbers red chilli Dried; Curry leaves few; as required Oil; 1 cup Tamarind water soaked in; Pepper corns few; 1 teaspoon Coriander seed; 1 teaspoon Mustard seed; to taste Salt; 1 teaspoon Jaggery

chinnuwarrier @cook_7819529

Pavakka/ kaipakka ( bitter gourd) may not be a favorite vegetable of many. The bitter taste might turn some people away from it. In fact it can make your health good though virtue of its disease preventing and health promoting compounds. Pavakka theeyal is a very tasty dish which goes well with piping hot rice. This curry with the richness of ground coconut and spices will make your lunch complete !!!

chinnuwarrier @cook_7819529

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Ingredients

30 mins

10-serving

2 numbersBitter gourd
15 numbersShallots
1 cupCoconut
3 teaspoonsRed chilli chili powder
1 teaspoonTurmeric powder
1 teaspoonFenugreek
1 pinchAsafoetida
3 teaspoonsCoriander powder
2 numbersGreen chilli
3 numbersred chilli Dried
Curry leaves few
as requiredOil
1 cupTamarind water soaked in
Pepper corns few
1 teaspoonCoriander seed
1 teaspoonMustard seed
to tasteSalt
1 teaspoonJaggery

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Steps

30 mins

1

Wash and slice the bittergourd. Soak it in salt water. It will reduce the bitterness.
2

In a pan, add some coconut or cooking oil and roast grated coconut, fenugreek, coriander seeds, 2 dried red chillies, pepper corns, chilli powder, coriander powder and add some salt. Cool the mixture and grind by adding 2 tbspoons of water.
3

Mean while, heat a pan and pour some oil. Add sliced shallots and green chillies once the oil is hot. Sauté until the shallots are pink
4

Add sliced bitter gourd and sauté for 2 minutes. Add salt. Add 1 teaspoon each of red chillipowder, turmeric powder, coriander powder and sauté for another 2 minutes.
5

Once it is done, add 1 cup of filtered tamarind water and let it boil. Allow to boil for 2 minutes.
6

Add the groundmixture and 1 cup of water. Adust salt. Add some jaggery to reduce the bitterness. Mix well and let it boil.
7

Tempering : In a pan, pour coconut oil, mustard seeds, red chilli and curry leaves. Pour it to the curry.
8

Serve with hot rice !!!