Bitter Gourd Theeyal (Paavakka theeyal)
Author: 
Recipe type: Side dish
Cuisine: South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Bittergourd - 2 big or 3 small
  • Shallots - 5 (chopped)
  • Garlic - 5 cloves (chopped)
  • Tamarind - Gooseberry sized
  • Grated Coconut - ½ cup
  • Corriander Powder - 3 tsp
  • Red Chilly Powder - 2 tsp
  • Turmeric Powder - ¼ tsp
  • Mustard seeds - ½ tsp
  • Fenugreek seeds - ½ tsp
  • Curry Leaves - 1 spring
  • Coconut Oil - 2 tblsp
Instructions
  1. Soak the tamarind in warm water and let it soften when you get the other things done.
  2. Chop the bittergourd pieces into small cubes or in semi circles.
  3. Dry roast the grated coconut, shallots and garlic cloves on a low flame till it turns golden brown in colour. This may take about 10 minutes.
  4. After it cools a bit, make a smooth paste with little water. Keep this aside.
  5. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds and curry leaves.
  6. Add the bitter gourd pieces and saute for a good 8-10 minutes. This step reduces the bitterness of the gourd considerably.
  7. Add the corriander powder, chilly powder and turmeric powder. Fry for 30 seconds.
  8. Extract the pulp from the soaked tamarind and add it. Add the coconut paste, required amount of water and salt.
  9. After the gravy boils, reduce the flame and let it simmer for 15-20 minutes till oil floats on top.
Recipe by Kerala Cooking Recipes at https://www.keralacookingrecipes.com/bitter-gourd-theeyal-paavakka-theeyal/