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Pavakka Theeyal - Bittergourd Curry with Fried Coconut

Ingredients

Serves: 6

In a theeyal,the spices and coconut are fried and ground to a fine paste before being cooked.

100 gms bittergourds (karela)

1/2 tbsp oil

8 shallots,chopped

3 green chillies,slit

A walnut-sized ball of seedless tamarind soaked in 2 tsp water

1 tsp salt

Coconut-spice paste:

1/2 tbsp oil

1 medium-sized,fresh coconut,grated

4 shallots,chopped

10 dry red chillies,torn into pieces

6 black peppercorns

1 stalk curry leaves

1 tsp coriander powder

1/2 tsp turmeric powder

Tempering:

1 tbsp oil

1 tsp mustard seeds

2 dry red chillies,torn into pieces

3 shallots,chopped

1 stalk curry leaves

Method of Preparation

  • Heat oil for coconut-spice paste in a frying pan.
  • Add all ingredients except spice powders,and fry,stirring constantly,till coconut turns brown.
  • Remove from heat,stir in coriander powder,allow to cool and mix in turmeric powder.
  • Grind to a fine paste with 1 1/2 cups water.
  • Wash bittergourds,remove seeds,cut into 3-cm pieces and set aside.
  • Heat 1/2 tbsp oil in a pan,add bittergourds,shallots and green chillies, and saute till bittergourds turn brown.
  • Extract tamarind pulp and strain into pan.
  • Stir in coconut -spice paste,salt and 1 1/4 cups water.Raise heat,boil for 10 minutes and remove from heat.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds.When they start sputtering,toss in red chillies and fry for few moments till fragrant,shaking the pan occasionally.Add remaining ingredients and fry till shallots turn brown.
  • Pour contents of pan into curry,mix well and serve.
  • Variation:Theeyal can also be made with shallots,okra(Bhindi) or French beans instead of bittergourd.
 
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