Monday, May 15, 2017

Bittergourd in Coconut milk Gravy/ Pavakka Paal Curry


I know that many of us don’t like the bitter gourd in any form. But the dish which I am going to introduce you will make you love bitter gourd and will not say no to this any longer.
I like bitter gourd fry/ mezhukuparati as my mom make it very delicious. I like to have it along with rasam. There are 2 varieties of bitter gourds. Dark green color and white color bitter gourds. The white color bitter gourds, which is available in abundance in Kerala are not at all bitter. But the dark green coloured ones are more bitter and to reduce the bitterness different methods are used like adding salt to the chopped bitter gourd pieces and keep it for some time after that squeeze out the pieces, the other method is to add tamarind extract while cooking, then the last method which I know is by adding yogurt to the sliced bitter gourd pieces and after sometime squeeze out and use. This method is what I used here as we won’t get the white colored bitter gourds here. Through these techniques, we can reduce the bitterness and this healthy, nutritious, fiber-rich vegetable can be used.


In this recipe, the coconut milk is very well blended with the spices and the crispy fried bitter gourd gives an appetizing flavor. I got the recipe from here. From the time I started preparing this dish, it has become one of our favorites and so I made this ‘n’ number of times. Here is the recipe for mouthwatering, easy, simple and not so time-consuming dish. Hope you all like this.


Ingredients:
  1. Bitter gourd- 2 nos
  2. Yogurt- 1tbsp
  3. Salt- as required
  4. Red Chilli Powder- 1tsp
  5. Oil- 2 tbsp
  6. Mustard Seeds- 1 tsp
  7. Onions (sliced)-1 no
  8. Green chilies- 2 nos
  9. Tomatoes (sliced)- 1 no
  10. Curry Leaves- few
  11. Turmeric Powder- 1tsp
  12. Red Chilli Powder- 1tsp
  13. Thin Coconut milk- 1 Cup
  14. Thick Coconut Milk- ¼ Cup
Method:

  1. Take out the milk by grinding the grated coconut along with 1/4 cup of warm water. This is first milk or thick milk. Again pour 1 cup of warm water and grind to take out second milk or thin milk. Keep this aside.
  2. Cut the bitter gourd into thin slices. In a bowl, add yogurt, red chili powder, turmeric powder and salt along with the sliced bitter gourd pieces. Keep this for 10- 15 minutes. Heat oil and fry the marinated bitter gourd pieces till golden brown and crispy. Drain this on a kitchen towel.
  3. In the same oil, splutter mustard seeds. Add the sliced onions along with curry leaves, slitted green chilies and required amount of salt.
  4. When the onions turn translucent add the sliced tomatoes and stir. Add the turmeric powder and red chili powder. When they turn mushy and the oil separates add the thin coconut milk.
  5. Mix well, adjust the salt and add the crispy fried bitter gourd slices. Close with a lid and let this boil for about 3 minutes.
  6. Switch off the flame and add the thick coconut milk and give it a nice stir. Serve along with steaming hot rice.



1 comment:

  1. I used to hate bittergourd but through the blogs have learnt how to reduce the bitter taste. Love the look and sound of this curry

    ReplyDelete

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