Pavakka Theeyal

Name: Pavakka Theeyal
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup bitter gourd, thinly sliced; 1/2 cup fresh grated coconut; 1 onion, chopped; 1 teaspoon garlic, chopped; to taste salt; 1 teaspoon coriander powder; 1 tablespoon red chilli powder; 1/2 teaspoon turmeric powder; 1 teaspoon tamarind paste; 2 tablespoon coconut oil; 1 teaspoon mustard seeds; 2 whole dry red chilies; 1/4 teaspoon asafoetida; 1 sprig curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cookingwithcoconut - All Bitter Gourd lovers, if you have not tried this recipe, then it's time you do it. This is a super delicious curry / gravy that is best relished with plain steamed rice. This yummy kerala delicacy is a simple side dish made with roasted coconut and other basic dry spices. It is both spicy and tangy to tickle your taste buds.

Bethica Das @kitchen_flavours

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Ingredients

25 minutes

3-4 servings

1 cupbitter gourd, thinly sliced
1/2 cupfresh grated coconut
1onion, chopped
1 teaspoongarlic, chopped
to tastesalt
1 teaspooncoriander powder
1 tablespoonred chilli powder
1/2 teaspoonturmeric powder
1 teaspoontamarind paste
2 tablespooncoconut oil
1 teaspoonmustard seeds
2whole dry red chilies
1/4 teaspoonasafoetida
1 sprigcurry leaves

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Steps

25 minutes

1

Add 1 tsp. salt to the bitter gourd and set aside for 20-25 minutes. Then rinse well and squeeze out all the water. Keep aside.
2

Dry roast the coconut till golden brown in colour. Switch off the flame and add the red chilli powder, coriander powder and turmeric powder. Saute for a few seconds and set aside to cool. Then add some water and grind into a smooth paste.
3

Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. Now add the garlic and onion and continue to fry till it is cooked.
4

Add the coconut paste. Stir fry on a medium flame till the oil separates.
5

Add the tamarind paste mixed with 1 cup water and salt.
6

Cover and simmer till it turns slightly thick. Switch off the flame & transfer to a serving dish.
7

Heat remaining oil and temper with mustard seeds and red chilies. After it stops spluttering, switch off the flame and add the curry leaves and asafoetida. Saute for a few seconds.
8

Pour this tempering over the end product. Serve with plain steamed rice.