1 big bitter gourd/ pavakka/ kaipakka
1/4 cup shallots
2 green chillies, slit
small lemon sized tamarind / 3-4 tbsp tamarind juice
3/4 cup grated coconut
1 tsp chilli powder
1 1/2 tsp coriander powder
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
oil, as required
- Wash and slice pavakka into pieces. Soak tamarind in 1/4 cup of water, extract its juice and keep it aside.
- Heat a pan and dry roast grated coconut till it becomes golden brown.
- Then reduce the flame and add chilli powder and coriander powder and mix well without burning till the raw smell goes off.
- Switch off the flame and allow it to cool. Then grind it to a smooth paste adding required water (1/4-1/2 cup) and keep it aside.
- Heat 1 tbsp oil in a thick bottomed pan and add sliced pavakka and roast in medium flame till light brown, stirring in between.
- Add the slices shallots and green chillies to this and saute till the shallots turn light brown.
- Then add ground coconut paste and tamarind extract and mix well.
- Add water as required and salt to this, mix well and bring this to boil.
- Then reduce the flame and cook it covered till oil clears on top and the gravy thickens. Adjust the salt and switch off the flame.
- Heat 2 tsp oil in another small pan and splutter mustard seeds and add curry leaves.
- Pour this seasoning over the theeyal and mix well. Serve hot with rice…