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Photo of Bittergourd Theeyal by Menaga Sathia at BetterButter
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Bittergourd Theeyal

Nov-16-2015
Menaga Sathia
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Others
  • Kerala
  • Main Dish

Ingredients Serving: 4

  1. Bittergourd / Pavakkai - 1 Big size
  2. tamarind - Small Lemon Size
  3. Grated coconut - 1 cup
  4. Pearl onions - 5
  5. Curry leaves - 1 sprig
  6. Fenugreek seeds - 1/4 tsp
  7. peppercorns - 1/4 tsp
  8. coriander powder - 3 tsp
  9. Red chilli powder - 2 tsp
  10. turmeric powder - 1/4 tsp
  11. To temper : Coocnut oil - 1 tbsp
  12. Mustard seeds - 1/2 tsp
  13. Curry leaves - a few

Instructions

  1. Soak tamarind in hot water and extract the juice from it. Keep aside. Deseed the bitter gourd, cut into small pieces. In a pan, fry the grated coconut till it becomes brown, stirring continuously on low heat.
  2. Add pearl onions, fenugreek seeds, pepper corns and curry leaves. Once the coconut is roasted well, add the spice powders and switch off the flame. Set aside to cool and grind it to a very fine paste.
  3. Heat oil in a vessel, add the temper items given under the ingredients 'To temper '.
  4. Add the bitter gourd pieces, saute it well for 5 minutes.
  5. Then add tamarind juice + salt.
  6. Once the raw smell of tamarind goes away, add the coconut paste.
  7. Cook it well until the gravy thickens. Serve hot with rice.

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