- Bitter gourd: 3 nos. (medium)
- Onion: 2 or Shallots: 8-10
- Ginger: 1/2 tbsp
- Garlic: 2-3 pods
- Green chilly: 1
- Turmeric powder: 1/2 tsp
- Chilly powder (optional): 1/4 tsp
- Pepper powder: 1/2 tsp
- Coconut chunks (optional): 1/2 cup
- Curry leaves
- Dried chilly: 1-2
- Mustard seeds
- Wash, clean and slice bitter gourd into thin pieces.
- Chop the onion or shallots, ginger, garlic and green chilly.
- Make thin coconut chunks and keep it aside.
- Heat oil in a pan, splutter mustard seeds.
- Add chopped onion and when it becomes translucent, add ginger, garlic and dried chilly, saute well until its raw smell disappear.
- Add green chilly and curry leaves.
- Add coconut chunks if required and fry it well.
- Add turmeric powder, followed by red chilly powder. Stir well to get mixed.
- Add bitter gourd pieces, enough salt and saute well.
- Add very little amount of water to cook the pieces.
- Cover it with a lid and cook in low flame for 5-6 minutes.
- Add pepper powder and mix well.
- Cook it open for few more minutes, and let the water content evaporate. Make sure it doesn’t get burned ;).
- Remove it from flame and serve with rice.
- If you want to reduce the bitter taste of it, you may immerse the bitter gourd pieces in salt water for 20-30 minutes and drain the water content before cooking.
- It becomes more tastier if the bitter gourds are marinated with all powders and enough salt prior to cooking.
VN:F [1.9.22_1171]Pavakka / Bitter Gourd Mezhakkuperatty,