Tuesday, July 19, 2011

Pavakai Kootu @ Bitter Gourd in Thick Gravy.

I just love pavakai or bitter gourd.....so much so i made two different style of pavakai for lunch, one with a chinese flavour and the other indian with one long bitter gourd.  Although I generally liked the small, darker version of pavakai for these dishes I used the longish with lighter colour ones.

Pavakai Kootu @ Bitter Gourd in Thick Gravy.

1 medium sized bitter gourd - halved, remove the seeds, cut into very thin slices.
1 onion - sliced
2 tsp ginger garlic paste
1 dry chilly
1 tsp mustard seeds
a sprig of curry leaves
1/2 tsp of tumeric powder
1tsp of garam masala
1/2 tsp of currry powder
juice from 1/2 lime
to grind the following : - 3tbs of shredded coconut, 1tsp of coriander seeds and I tsp of cumins - grind to a fine paste
salt to taste



  • Heat oil, once hot, add mustard seeds,once it starts to splutter, add onion, saute till soft, add ginger garlic paste and curry leaves.
  • Add in bitter gourd, stir fry till done, add salt, tumeric powder, garam masala and curry powder.  Stir well.
  • Add the grinded paste,mix well.
  • Remove from fire and add lime juice from half lime.
  • Serve hot. 

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