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.
Bitter Gourd- 1
Thick Tamarind Extract - 1 cup
Chilly Powder- 1 tbsp
Coriander Powder- 1 tbsp
Turmeric- 1 tbsp
Oil- 5 tbsp
Curry Leaves- few
Mustard- 1 tsp
Fenugreek- 1 tsp
Coriander Leaves- 2 tbsp
Salt- as per taste
Water- 200 ml
Finely chop onion, tomato and bitter gourd.
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 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.