Preparation Time : 15 mins | Cooking Time : 30 Mins | Serves: 3
Bitter gourd | pavakkai 2 cups approx. Urad dal 1 tblsp Peanut 2 tblsp Red chili 4 Onion 1 (optional) Oil 2 tblsp Turmeric powder 1/4 tsp Salt as needed Lemon juice 1/2 tsp Curry leaves few
Method:
Chop the bitter gourd into 2 and take out the seeds in the center. I used the Malaysian bitter gourd.
You can use the Indian pavakkai too.
- Cut them into half circles and sprinkle some salt and lemon jucie on this.
- Keep this aside for 20 minutes. This step is to remove the too much bitterness from the pavakkai.
- After 20 minutes squeeze out the extra water from the bitter gourd.
- Pressure cook this for 2 whistles. Do no add any water while cooking the bitter gourd.
- Meanwhile dry roast the urad dal, red chili, peanut till golden brown.
- Allow this to cool and pulse it to make a powder. No need to take out the skin of the peanuts.
- Take out from the cooker. Chop the onions finely. (if adding)
- In a pan add 1 tblsp of oil and add in the mustard seeds. When it crackles add the onions. Saute till it becomes translucent.
- Add the cooked bitter gourd to this and mix well.
- Add salt and turmeric powder to this.
- Add the ground peanut chili powder mix.
- Mix well. Keep the flame in low and cook for 20 minutes.
- Add the remaining 1 tblsp oil in regular intervals while the bitter gourd is getting roasted.
- Roast in a low flame for 10 -12 minutes.
- Once it turns nice golden brown colour, switch off the flame.
- Serve with plain rice and gravy of your choice.
- Bitter gourd curry goes well with South Indian Sambar and rasam.
- You can add 1 tblsp of dry coconut(kopra) while grinding the peanut chili mixture.
- If using fresh coconut roast it and add.
- You can skip the onion if you want a no onion no garlic version.
- Also you can roast one or 2 cloves of garlic while roasting the peanuts to make the bitter gourd curry more flavorful.
