Pavakka Mulakittathu

 

 

Ingredients (Serves 4)

1. Pavakka / bitter gourd – 2 cups, thinly sliced (The dark green bitter gourds are usually very bitter. Use medium “bitter” bitter gourd for this recipe.)

2. Coconut oil – 1.5 tbsp

3. Shallots or onion – 3/4 cup, sliced

    Green chilly – 1, finely chopped

    Curry leaves – A few

4. Turmeric powder – 1/4 tsp

    Kashmiri chilly powder –  2.5 – 3 tsp

5. Tomato – 1 medium-large, sliced or chopped

6. Tamarind – Large gooseberry-sized or to taste (Soak it in 1 cup hot water for 15 minutes and squeeze out its juice)

7. Jaggery / sugar – 1/4 tsp, to balance the flavors

Salt – To taste

To temper

Coconut oil – 2 – 3 tsp

8. Mustard seeds –  3/4 tsp tsp

    Dried red chilies – 2, broken

    Curry leaves – A few

Shallots – 2, thinly sliced

Method

1. Heat 1.5 tbsp oil in a claypot / man chatti or any heavy-bottomed pan at medium heat. Add shallots , little salt, green chilly and curry leaves. Saute for 5 – 6 minutes. Add bitter gourd sliced and cook for 6 – 8 minutes. Add turmeric powder and chilly powder. Mix well. Cook for a minute. Add chopped tomato, enough salt and cook for 2 – 3 minutes. Next add tamarind juice. Cover and cook for 10 minutes or until gravy is thick. Add 1/4 tsp jaggery and mix well. Taste-check for salt. Switch off.

2. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add thinly sliced shallots and fry until golden. Finally add curry leaves and stir until crisp. Pour over the prepared bitter gourd curry.