Pavakka Puli Kuzhambhu | Bitter Gourd in Tamarind Sauce
Bitter Gourd | Pavakka | Karela has good medicinal values. It is disliked by some due to the bitterness. But if you begin to like it, you would get addicted to the taste. Here the bitter gourd is well fried in oil, before being added to the gravy. There will be no bitterness at all. Kids would love them.Ingredients:Bitter Gourd- 1Onion-2Tomato-2Thick Tamarind Extract - 1 cupChilly Powder- 1 tbspCoriander Powder- 1 tbspTurmeric- 1 tbspOil- 5 tbspCurry Leaves- fewMustard- 1 tspFenugreek- 1 tspCoriander Leaves- 2 tbspSalt- as per tasteWater- 200 ml
Method:Finely chop onion, tomato and bitter gourd.
Heat a wok with 3 tbsp oil.Add chopped bitter gourd and some salt and fry well till bitter gourd is crisp and cooked.
Once it is done, remove it from the wok and set aside.
In the same wok add the remaining 2 tbsp of oil and add mustard and fenugreek.
When the mustard crackles add curry leaves, coriander leaves, chopped onion and fry till onion turns golden brown.
Add chopped tomatoes and salt. Let tomatoes get well cooked and mushy.Add tamarind extract, chilly powder, coriander powder, turmeric. Let it boil for a minute.
Add water, roasted bitter gourd and let it boil for 5 minutes.
Serve hot with rice and papad.
