Pavakkai Poriyal

Method

1. 1

   Prepare bitter gourd: Wash 2 medium pavakkai (bitter gourd). Trim ends, cut in half lengthwise, scrape out seeds and slice into thin half-rounds.

2. 2

   Reduce bitterness: Rub sliced bitter gourd with 1 tsp salt. Mix well and leave for 15 minutes. Squeeze out the bitter water. Rinse once.

3. 3

   Make tempering: Heat 3 tbsp oil — bitter gourd needs more oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add shallots: Add 5 sliced shallots and cook 4-5 minutes until golden.

6. 6

   Fry bitter gourd: Add the squeezed bitter gourd. Cook on medium-high heat 8-10 minutes until golden-brown and slightly crispy.

7. 7

   Add jaggery: Add 1 tsp jaggery powder. This balances the bitterness. Toss well.

8. 8

   Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 2 minutes.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

10. 10

    Serve: Adjust salt. Pavakkai poriyal has a pleasantly balanced bitter-sweet flavour. Serve with steamed rice, sambar and rasam.