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Injium Thairum Chertha Pavakka Kari - Bittergourd Curry with Ginger and Curd

Ingredients of Injium Thairum Chertha Pavakka Kari

Serves: 4

100 gms bittergourds (karela)

1 ½ tbsp oil

½ tsp mustard seeds

2 shallots, chopped

1 stalk curry leaves

1 tsp salt

1 cup curd (not sour), whisked

Ground to a fine paste:

½ medium-sized, fresh coconut, grated

2 shallots, chopped

6 green chillies, chopped

5-cm piece ginger, chopped

1 stalk curry leaves

½ tsp mustard seeds

¾ cup water

Method of Preparation of Injium Thairum Chertha Pavakka Kari

  • Wash bittergourds, remove seeds and chop.
  • Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add shallots and curry leaves and fry till shallots turn brown.
  • Add bittergourds and sauté for about 5 minutes.
  • Sprinkle in salt and scant ½ cup water, mix well, cover pan and cook over low heat for 10 minutes till bittergourds are tender.
  • Mix in curd and coconut paste, heat through and serve.

Variations: Instead of bittergourd, okra (bhindi), cucumber or unripe papaya can be used.

 
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