Kerala Style Pavakka / Bitter Gourd Curry
Ingredients needed to make Kerala Style Pavakka / Bitter Gourd Curry:
3 medium size Pavakka / Bitter Gourd, sliced into medium size peices
4tbsp Coriander Powder
1tbsp Chilli Powder
1tsp Turmeric
Salt
3-4 Green Chillies
2cup Tamarind Water, refer *notes
1cup Jaggery, grated
For Tempering:
1tbsp Mustard Seeds
1/4tsp Methi Seeds
2-3 Dried Whole Red Chilles
Curry Leaves
Coconut Oil
Method:
In a pan mix together Pavakka / Bitter Gourd, Coriander, Chilli, Turmeric, Salt, Green Chillies and Tamarind Water.
Cover pan with a tight lid and allow Pavakka / Bitter Gourd to cook.
Don’t forget to stir occassionally.
When Pavakka / Bitter Gourd is fully cooked add grated Jaggery.
Heat some Coconut Oil in a pan and add Mustard Seeds.
Allow Mustard Seeds to pop.
Add Methi, Red Chillies and Curry Leaves.
Pour it on top of Kerala Style Pavakka / Bitter Gourd Curry.
Taste the Curry and make sure there’s enough Sweet, Sour and Spicy taste to it, if not adjust Salt and Jaggery according to taste.
( I love the mixture of sweet and sour and spicy combination a lot )
Serve Kerala Style Pavakka / Bitter Gourd Curry hot with Rice.
Enjoy!!!!!!!!
*Notes:
Tamarind Water: I usually use store bought concentrated Tamarind pulp. When I need to use Tamarind Water for any curries I usually mix 2tbsp of concentated pulp into 2cup of Water.
If you have Tamarind pulp slab, take a lemon size pulp and soak it in some hot Water. After 5 or 10mins squeeze everything good and you get thick Tamarind pulp.
For Cooking video check:
