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This is a Recipe I took from a Blog which I follow that is all I know, We loved this dish but now I have forgotten from which Blog I took this, was it usha's or Nag's I simply am not able to put it together i kept searching every body's blog whom i thought had a link with Kerala recipes...because i remember their was a nice story about college days and all that i read all that as it was quite interesting, as i always try to make something different out of pavakka/bittergourd i thought this seems to be good and let me try it and well here we are...it turned out quite well....maybe not as good as she did it !!, but we all liked in my home....here is the recipe you can also try....
PAVAKKA THORAN (BITTER-GOURD STIR FRY)
PS: If you like to add more seasonings like a tbsp of Urad dal & chenna dal makes it more interesting this you can do it before you are frying the ground mixture and gives a more taste to the dish.
PAVAKKA THORAN (BITTER-GOURD STIR FRY)
Ingredients:
- l or 2 small onions or shallots
- 1 cup fresh grated coconut
- 2 pod garlic
- 4 red chillies(2 badgi-2 guntur)
- a pinch of turmeric
- 1 tsp cumin seeds
- 2 tsp + 3 tbsp oil
- 1 sprig curry leaves
- salt as required
METHOD
- first of all i would like to tell that i do like to throw the out the bitter water out so, i use bitter gourd just as it is...
- Cut the bitter gourds and throw out the middle white of it, then cut them into 1/4' thin pieces and mix a tsp of salt to it and leave it for 1/2 an hour
- Take a wok, heat oil 2 tsp and add a tsp of mustard seeds, fried the Bittergourds with the water so that they get cooked ( I mean the water which comes out of pavakka when you mix it with salt and leave it for some time).
- Cook it in a low flame, I do not fry it too much but make it cook soft so that the value of the vegetable doesn't get too spoiled.
- Grind all the ingredients said above, or you can roast the ingredients except for the coconut.
- Take a wok, heat oil 3 tbsp oil and fry the ground ingredients with required quantity of salt and just remember that you have put some salt already to bitter gourd for sometime (if not roasted before) fry until the raw smell disappears and add a sprig of curry leaves too.
- Then mix the cooked pavakka with it and leave it for sometime so they absorb the masala mix well and it is ready to serve.
- serve it with hot rice and it was absolutely gorgeous to eat.
