Bitter Gourd Gravy in Kerala Style/ Pavakkai Theeyal

Bitter gourd/Pavakkai has many nutrients and health benefits. The only negative is that it can be very bitter hence the name. You can reduce the bitterness with the proper mix of spices. This recipe is a delicious dish from the Kerala cuisine.

Ingredients:

Pavakkai (Bitter Gourd / Karela) – 300 Gms

Coconut Oil – 1 tbsp

Pearl Onion – 20 to 25

Green Chillies – 3 (slitted)

Salt to suit taste

Turmeric Powder – 1/8 tsp

Tamarind – small lemon sized ball soaked in water

Roasted Fenugreek Powder – 1/8 tsp

To roast and grind:

Oil – ½ tsp

Coriander Seeds – 2 tsp

Cumin Seeds – ¾ tsp

Grated Coconut – ½ cup

Curry Leaves – from 1 twig

For Tempering:

Coconut Oil – 1 tbsp

Mustard Seeds – 1 tsp

Dried Red Chilli – 2 (broken)

Curry Leaves – from 1 twig

Method:

Cut the Bitter Gourd into thin strips. Take it in a vessel along with Salt and mix well. Keep aside for 20 to 30 minutes. This will reduce the bitterness of the Bitter Gourd.

Heat 2 tbsp of Oil. Add the dried Chilli and roast for a few seconds. Add Coriander Seeds and Cumin Seeds. Roast for a minute. Add the grated Coconut and Curry Leaves. Roast till the Coconut turns golden brown. Allow them to cool and then grind them to a fine paste.

 Heat a tbsp of Coconut Oil in a pan. Squeeze the Bitter Gourd and remove the water from it which would have formed with Salt. Rinse them well. Add to the above pan. Add pearl Onion, slitted Green Chillies. Add Salt and Turmeric Powder. Cook for 3 to 4 minutes stirring in between. Add Tamarind extract, the ground paste and a cup of water. Cover the pan and simmer for 6 to 8 minutes. Add 1 pinch of roasted Fenugreek powder. Simmer for 2 minutes.

In the meanwhile, heat a tbsp of Oil in a small pan for tempering. Crackle the Mustard Seeds. Add the broken Red Chillies and Curry Leaves. Stir for a few seconds. Transfer to it the cooking Theeyal. Mix well. Transfer to a serving bowl.