Pavakka Theeyal / Bittergourd Theeyal

Hi guys, I am back after an enjoyable week end... I had some posts pending. But couldnt do it yesterday as I was too lazy :) I went shopping in the week end and got Bittergourd / Pavakka and tried various recipes on them. 

First recipe that I tried was Pavakka Theeyal. This one is very simple and similar to Ulli Theeyal recipe that I had posted earlier. Bitter gourd is a vegetable that has too many health benefits. But most people do not like consuming them due to their bitterness. Even I was one of them.But recently after trying out various bittergourd recipes, I have started liking them. 

Bittergourd is very low in calories. But has too many good nutrients like vitamins B1, B2, B3, folic acid, magnesium, zinc, phosphate etc. It is also rich in iron and lowers blood sugar levels as well. Hope I have convinced you guys to try them out as well :)

Ingredients: (sufficient for 2 people) 

1 cup grated coconut

2 bittergourd

7 - 8 shallots

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

1/2 teaspoon fenugreek seeds

1/2 teaspoon pepper

1 teaspoon coriander powder

1 teaspoon mustard seeds

2 - 3 dry red chillies

3 - 4 curry leaves

1 small piece tamarind

Salt

2 teaspoon oil

Prepping: 15 -20min

Step 1: Cut Pavakka into thin round slices and keep it in warm salt water for 30 minutes. This will help to reduce the bitterness. After 15 minutes, drain water and dry the pavakka pieces in towel and squeeze water nicely from them. 

Step 2: Soak tamarind in water for around 15 - 20 minutes. 

Step 3: Cut shallots into thin slices.

Step 4: Fry coconut in 1 teaspoon oil till light brown. 

Step 5: Add fenugreek seeds and continue stirring till coconut becomes more brown. 

Step 6: Add coriander powder, turmeric, chilli  and pepper powder and mix well.

Step 7: Add few shallots into the mixture and continue stirring till becomes more brown. 

Step 8: Switch off and once the mixture is cool, grind it with little water and keep aside.

Method of preparation: 15 minutes

Step 1:

Heat oil in pan and add shallots to the pan. After 2 minutes, add Bittergourd / Pavakka pieces to it. 

Step 2: 

After 5 minutes, add tamarind water to it and cook with cover till everything is boiled. 

Step 3: 

Add the grinded coconut mixture and salt to the pan and mix well. Cook with cover for another 5 minutes. Add water to adjust the thickness of the gravy. 

Step 4: Tempering

Heat oil in another pan. Add mustard seeds when the oil becomes hot. Once it crackles, add curry leaves and dry red chillies. Switch off.

Step 5: 

Pour the tempering over the gravy from step 4 and switch off. Serve hot with rice.