Take a cup of thinly sliced bitter gourd.

Soak a lemon sized tamarind and extract the pulp.

Chop an onion and few garlic cloves.

Take half cup of grated coconut, dry roast it.

In a mixer add the roasted coconut, one table spoon chilli powder, one table spoon coriander powder and little water and grind it to a paste.

Now take a pan, add required quantity of coconut oil, add mustard seeds and allow it to splutter. Add curry leaves.

Add the chopped onion and garlic and fry.

Now add the sliced bitter gourd and saute till it gets cooked.

After few minutes add the coconut paste, salt, turmeric and saute for few minutes.

Add the tamarind pulp and let it boil till the raw smell is gone and the gravy becomes thick.
Pavarkai theeyal is ready.