Friday, July 23, 2010

Pavakai Perathal (Bitter Gourd Dry Gravy)




Bitter gourd is known for its bitter taste.

It also has alot of medicinal value. I prefer to use the small version of bitter gourd - it is much more bitter compare to the one which is longish and lighter in color.

This dish has a bitterish and yet with a slight sweet and sour taste - sweet from the jaggery and sour from the tamarind juice and a little dry.

4-5 bitter gourd
1 onions
1tsp ginger garlic paste
1/4tsp of mustard seeds
1/4tsp of urad dhall
2tbs of tamarind juice
1tsp of jaggery
a sprig of curry leaves
3 dried chillies - broken in few pieces
1tbs of red chilly powder
1tsp of tumeric powder
Salt to taste
2-3tbs of Oil

Method

Cut ends of bitter gourd, half lengthwise, scrape inside of the bitter gourd, wash and cut into small thin pieces.

Chop finely onions.

Heat oil, once hot, add in mustard, urad dhall.

Once the mustard stop spluttering, add in ginger garlic paste - stir for a few seconds, add in dry chilly and curry leaves, fry for a few more seconds.

Add in onions and fry till soft and light in color. Add in bitter gourd and salt to taste and mix well.

When it is soft add in curry powder, tumeric powder and jaggery and mix well. Stir in tamarind juice and cook till it is well done.

Serve with hot steaming rice.

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