Pavakka Mathura Curry/ Sweet Bitter gourd Curry

Pavakka Mathura Curry/ Sweet Bitter gourd Curry

Bitter gourd is a staple vegetable in Indian cuisine. Bitter gourd or pavakka is bitter but has several impressive health benefits. It is rich in Vitamin C, A, and folates. It helps in reducing blood sugar levels and aids weight loss. Many have a love-hate relationship with this veggie, but there are some dishes with a bitter gourd that tastes delicious and this veggie deserves recognition. There are ways in which you can make it less bitter. Crispy frying the bitter gourd is the best way to reduce bitterness. Adding yogurt, spices, and tamarind also helps. Spicy, bitterness and tangy taste complement each other so well. Today's recipe is a no-fuss, delicious curry, and has a sweet, bitter, and sour taste to it. It is similar to Kerala Sadhya style theeyal but tastes somewhat like puli inji (ginger pickle), and both have tamarind to balance the bitterness.

Pavakka or bitter gourd is closely related to zucchini, squash, and cucumber. Pavakka or bitter gourd is a vegetable known for its nutritious value and medicinal properties. The Chinese variety is long pale green, and the Indian bitter gourd has a darker green spiky exterior. You can use any variety, to make this curry. Along with tamarind, roasted coconut paste adds flavor and taste to the curry. To make this curry spices, and coconut gets roasted till it attains a golden brown color. Dry roasting the spices will bring out the essential oils, and coconut is more aromatic and flavorful. Try this easy recipe. It goes well with steamed rice.

Ingredients
Bitter gourd- 3 
Shallots chopped- 1/2 cup
coconut- 1/2 cup
Ginger- 1 inch
fenugreek seeds- 1 tsp
Chilly powder- 1 tsp
Coriander powder  - 2 tsp
Turmeric powder- 1/2 tsp
tamarind- small lemon sized ball
Jaggery- 3-4 tsp
Thick coconut milk- 1/3 cup
Curry leaves- 2spring
mustard - 1/2 tsp
Dry Red Chilly- 2
Oil
Salt to taste.

In a heavy bottom pan, heat one tablespoon of oil. Add grated coconut, fenugreek seeds, and curry leaves. Fry this in a low medium flame until coconut is golden brown. Make a fine powder of this and set it aside.
Chop bitter gourd into thin slices and stir fry them (using very little oil) till it is also browned up and set aside. In the same pan and some more oil and add mustard seeds. When it splutters, add dry red chilly and curry leaves and fry them a bit and add ginger and saute a bit.
Add shallots, salt, and turmeric and saute till golden brown.
Now add the bitter gourd, chilly powder, and coriander powder and fry for a minute. Add thick tamarind pulp and 1/2 cup of water and allow it to simmer. Mix in the thick coconut milk and adjust consistency.  When the gravy thickens, add the roasted coconut powder and jaggery and mix well and switch off the flame. Serve hot with rice and buttermilk curry.

You might also like,

Pavakka/Bitter gourd Kichadi
Pavakka Varuthathu/ Fried Bitter Gourd
Kaithachakka Tenga Aracha Curry/Pineapple Coconut Curry
Potato Masala/ Sadhya Urulakizhangu Masala
Thakkali Pachadi- Tomato Yogurt Curry- Sadhya Special 

Try it,

Hope you will all enjoy!