July 22, 2012

Pavakka Theeyal/ Bitter gourd in Roasted Coconut Gravy

Bitter gourd/Pavakka/Kaipakka - 1/2 cup 
Onion - 1/2 of a medium one
Green chillies- 1-2 slit
Tamarind Juice- 1/2 the size of a gooseberry
Dry roasted/Fried coconut -1/2 cup
Red chillies- 2
Curry leaves 
Cooking oil

For Fried/Dry Roasted-coconut (Thenga varuthu arakkan )
Grated coconut - 2 cup (one coconut)
Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp

Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool.You can keep this in air -tight box in refrigerator for more than one month.

1. Cut the ends of Bitter gourd/Pavakka/Kaipakka.Cut it in the middle into two halves and again cut it into two length wise.You should have 4 long strips. Remove the seeds and spongy material in the gourd.
2. Put the cut bitter gourd in water for 30 min -1 hr .It helps in reducing the bitterness,then cut it into thin slices
3. Heat oil in a vessel and splutter mustard seeds,Add red chillies, curry leaves,and green chillies.Saute for a minute.
4.Then add the chopped onion and bitter gourd and saute for 5 minutes or until it becomes soft.
5. Add the tamarind juice and cook for 1 minute.
6.Meanwhile grind the fried coconut to a fine paste when it is cool.Grind in a mixer bowl without adding water.When the fried coconut is ground to fine powder add 1/2 cup water and grind again.It will turn into a smooth semi fluid state,
7.Add the ground paste.Cook for 2-3 minutes.Adjust salt.
Serve hot with rice !!

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