Bitter Gourd/Pavakka Theeyal

Bitter Gourd/Pavakka Theeyal

Pavakka/bitter gourd theeyal is a traditional Kerala recipe. Bitter gourd is cooked in a tangy and spicy gravy. The aroma of theeyal comes from roasted coconut and spices.In addition to bitter gourd this recipe needs a generous amount of pearl onions. Together it forms a delicious combination and the bitterness of  the pavakka will get reduced. It is a perfect accompaniment with rice.

Ingrdients
Pavakka/bitter gourd thinly sliced- 3 cup
Pearl onion or shallots sliced- 2 cups
Sliced ginger- 2 inch thick
Slit green chilly-2
Curry leaves - a few
Tamarind-1/3 cup (pulp)
Sugar- 1/2 tsp
mustard seeds- 1/2 tsp
Salt to taste

To roast and grind
Coconut grated- 1 cup
Dry red chilly-8
( add according to your tolerance)
Coriander seeds- 3 tsp
Turmeric powder- 1/3 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 1 spring

Cut bitter gourd into thin slices. Add salt and a pinch of turmeric and mix well. Heat three to four tsp of oil in a pan and add this. Saute this till it is cooked and and fried to slight brown . No need to make it crisp.Keep this aside.

In a separate pan dry roast all the ingredients listed under 'to roast'. Roast in medium flame and stirring continuously till the coconut is dark brown. Make this into a fine paste and keep aside.
Note: this is an important step. Roast in low medium flame till the coconut is evenly brown.This is will impart flavor and color to the theeyal
Heat two tbs of oil  in a pan and add mustard seeds. When they splutter add shallots, ginger, green chilly and curry leaves and saute till the onions get almost fried and browned up.
Add the fried bitter gourd,tamarind pulp and one cup of water and salt.Cover and cook for four to five minutes. Finally add the fried coconut paste, adjust consistency( if it is too thick add a little water) and allow to simmer for one more minute in medium flame. Serve with rice.

 Try this,
Hope you will all enjoy.