Bitter Gourd /Pavakka/Kaypakka : 2 nos (cleaned and thinly sliced)
Shallots/Pearl Onion : 1/2 cup
Grated coconut : 1 cup
Tamarind juice (extracted) : a goose berry sized ball (soaked in the water)
Turmeric powder : 1/4 tsp
Red chilly Powder : 1 tsp or to ur spice level
Coriander Powder : 1 tsp
Fenugreek powder : 1/4 tsp
Black Pepper Corn : 1/2 tsp
Dried Red chilly : 2 nos
Mustard Seeds : 1/2 tsp
Curry Leaves : 1 sprig
Coconut oil : 3 tbsp
Salt to taste
Method of Preparation :
1. Heat a oil and add half of shallots/kunjuulli,bitter gourd/pavakka,turmeric powder salt and cook on a low flame, till the shallots and bitter gourd pieces are cooked well in oil.
2. Take another pan and add 1tsp coconut oil,add remaining shallots,grated coconut,coriander,red chilly powder and fry till turns to brown in colour.
3. Remove from the fire and grind to a fine paste using a little water.
4. Add the tamarind juice and 1 cup of water and cook its done.
5.Add the ground paste,fenugreek powder,stir well and allow to boil for a few min on low flame till the gravy thickens.
6.Heat oil in another pan/kadai,splutter mustard seeds,add red chillies,curry leaves.Pour the seasoning into the curry and mix well.
7.Serve & Enjoy with steamed rice.
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