PAVAKYA THEEYAL / BITTER GOURD THEEYAL

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PAVAKYA THEEYAL / BITTER GOURD THEEYAL

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min

Ingredients

Serves : 3
  • Bitter gourd - 2 (medium)


  • Pearl onion - 10


  • Tamarind paste - 1 tbsp


  • Jaggery - 1 tbsp


  • Turmeric powder - 1/4 tsp


  • Salt - 1 tsp


  • For Masala:


  • Coriander leaves - 1 tbsp


  • Urad dal - 1 tsp


  • Red chili - 5 to 6


  • Pearl onions - 8


  • Grated coconut - 3/4 to 1 cup


  • Curry leaves


  • Coconut oil - 1tbsp


  • For Seasoning:


  • Coconut oil - 1 tsp


  • Mustard seeds - 1 tsp


  • Urad dal - 1/2 tsp


  • Red chili - 2


  • Curry leaves

Directions

  • Cut Pavakka/ bitter gourd and pearl onions into thin strips.
  • Soak the Tamarind in a glass of water and extract juice.
  • In a pan, heat coconut oil and fry chopped bitter gourd and pearl onions without adding any water until it becomes golden brown.
  • Stir in between.
  • Add tamarind extract to this.
  • Also add turmeric powder, salt and jaggery.
  • Stir well. Close the vessel and cook for some time.
  • In another Kadai/ cheenachatti, add coconut oil, coriander seeds, red chili, urad dal, curry leaves, pearl onions and grated coconut.
  • Roast until it gets a nice dark brown color.
  • Switch off the flame and continue stirring for few seconds to avoid burning.
  • When it is cool, grind to a fine paste by adding little water.
  • Add this paste to the cooked Pavakka, also add required water for your consistency.
  • Combine well and bring to a boil.
  • Now prepare seasoning for the Theeyal.
  • Heat some oil and add mustard, red chillies and curry leaves.
  • Pour the seasoning into the Theeyal.
  • Serve hot with Rice!!!!