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Pavakka curry (Bitter gourd in coconut milk)


I found this very delicious bitter gourd curry from my mother in law. I loved it from my first taste of it, converting me from a bitter gourd hater to lover. This curry does not taste bitter but it does have a strong flavor.

Ingredients

  • Bitter gourd (Pavakka) - 2 medium sized
  • Garlic - 1 pod
  • Shallots - a handful
  • Curry leaves - a sprig
  • Dried chillies - 5
  • Green chillies - 4 vertically sliced
  • Coconut milk
  • Cumin - 1/2 tsp
  • Coriander powder - 2 tsp.
  • Turmeric powder - 2 pinch
  • Chilli powder - 1 tsp.
  • Vinegar - 1 tbsp.
  • Salt to taste

Procedure

  1. Rub 1/2 to 1 tsp. salt on thinly sliced bitter gourd and leave it to rest for 1/2 an hour.
  2. Deep fry on medium flame for about 10 min till they are slightly brown.
  3. In a mixer, mix cumin seeds and garlic. Do not make it into a paste, just pulse it.
  4. Add turmeric powder, coriander powder, chilli powder and pulse again in the mixer.
  5. In a frying pan, (you may use the same after frying the bitter gourd), add some oil, burst the mustard seeds, add the curry leaves and dried chillies.
  6. To that, add finely sliced shallots and green chillies and saute it.
  7. As they begin to turn golden brown, add the mixture of masala prepared.
  8. Once the rawness of masala is gone, add the fried bitter gourd and mix well.
  9. Add the second thick coconut milk(enough to immerse the mixture) and 1tbsp. vinegar and salt to taste. Bring it to boil on medium flame, while stirring continuously.
  10. Add the fist thick creamy coconut milk and stir continuously and boil (to last long).
  11. Serve with rice.

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