Link to recipe – https://www.yummyoyummy.com/2017/03/fried-pavakka-kichadi-sadya-style.html
Ingredients (Serves 5 – 6)
1. Pavakka / bitter gourd – 3 medium, thinly sliced
Green chilies – 4 – 5, diagonally sliced
2. Grated coconut – 1/2 cup
Mustard seeds – 1/8 tsp
Cumin seeds – 1/8 tsp
Yoghurt – 1/4 cup + 3/4 cup or to taste
3. Salt – To taste
4. Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Curry leaves – A few
Method
1. Grind the coconut along with 1/8 tsp mustard seeds, 1/8 tsp cumin seeds and 1/4 cup yoghurt to a fine paste. Set aside.
2. Deep-fry the bitter gourd slices and green chilies stirring occasionally until browned, about 10 – 15 minutes over medium-high heat. Remove to a paper towel.
3. Transfer the fried bitter gourd into a bowl and crush slightly. Add the ground paste, little salt, yoghurt and mix well. Taste-check for salt.
4. Heat coconut oil in a small pan. Splutter mustard seeds and fry dry red chilly and curry leaves. Pour over the bitter gourd mixture. Mix well. Serve with hot rice.
Ingredients (Serves 5 – 6)
1. Pavakka / bitter gourd – 3 medium, thinly sliced
Green chilies – 4 – 5, diagonally sliced
2. Grated coconut – 1/2 cup
Mustard seeds – 1/8 tsp
Cumin seeds – 1/8 tsp
Yoghurt – 1/4 cup + 3/4 cup or to taste
3. Salt – To taste
4. Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Curry leaves – A few
Method
1. Grind the coconut along with 1/8 tsp mustard seeds, 1/8 tsp cumin seeds and 1/4 cup yoghurt to a fine paste. Set aside.
2. Deep-fry the bitter gourd slices and green chilies stirring occasionally until browned, about 10 – 15 minutes over medium-high heat. Remove to a paper towel.
3. Transfer the fried bitter gourd into a bowl and crush slightly. Add the ground paste, little salt, yoghurt and mix well. Taste-check for salt.
4. Heat coconut oil in a small pan. Splutter mustard seeds and fry dry red chilly and curry leaves. Pour over the bitter gourd mixture. Mix well. Serve with hot rice.
Add comment