We made this awesome pavakkai curry a few weeks ago. I always tend to forget the recipe that are mostly experimented. On high recommendations I decided to make a note of it. I got some bitter gourd from the market to prepare it again this week. Not my favorite kind of vegetable to make, but I kind of liked the crunchy bitter gourd mixed with the onions and tomatoes. Though it does not have any gravy, it still was good enough to pair with rotis.
Gadgets:
Baking Tray
Measuring Cups and Spoons
Wok
Spatula
Cutting Board
Knife
Bowl
Ingredients:
For Chips :
Bitter Gourd - 6 ( I always pick the dark green longer ones)
Salt
Chickpea Flour/ Besan - a cup
Rice Flour - 1 cup
Turmeric - 1/2 tsp
Chili Powder - 1 tsp
Oil - 1 tbsp
Asafoetida Powder - 1/4 tsp
Water - Enough to make a think paste plus 2 cups
For Masala:
Onions - 1 big finely chopped
Tomatoes - 3 firm tomatoes finely chopped
Curry leaves - a few
Cilantro - a tbsp chopped
Garlic - 3 cloves
Ginger - i inch grated
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Dry red Chillies - a few
Turmeric Powder - 1/4 tsp
Asafoetida Powder - 1/4 tsp
Preparation:
1. Set the oven to broil. Cut the bitter gourd into thin slices remove the inner seeds. Add salt and set aside for 20 minutes. Remove in a minute rinse in cold water and set for it dry on kitchen towel.
2. Mix the rest of the ingredients for the chips into the bowl. Add the mix well so that bitter gourd is well coated with the besan mix. Place in the baking tray and broil for 12 minutes or less and flip the chips over and broil for 4 minutes or until you get a very crunchy chips.
3. When the bitter gourd is in the oven, heat the wok with oil. Add mustard seeds, asafetida, and allow the mustard to splatter. Add curry leaves, dry chillies and onions along with garlic and ginger.
4. Cook the onions until they are transparent and then add chopped tomatoes, salt, turmeric powder,
5. When the bitter gourd is crisp and crunchy remove and add to the onion mix. Give it a toss, garnish with cilantro and serve.
Gadgets:
Baking Tray
Measuring Cups and Spoons
Wok
Spatula
Cutting Board
Knife
Bowl
Ingredients:
For Chips :
Bitter Gourd - 6 ( I always pick the dark green longer ones)
Salt
Chickpea Flour/ Besan - a cup
Rice Flour - 1 cup
Turmeric - 1/2 tsp
Chili Powder - 1 tsp
Oil - 1 tbsp
Asafoetida Powder - 1/4 tsp
Water - Enough to make a think paste plus 2 cups
For Masala:
Onions - 1 big finely chopped
Tomatoes - 3 firm tomatoes finely chopped
Curry leaves - a few
Cilantro - a tbsp chopped
Garlic - 3 cloves
Ginger - i inch grated
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Dry red Chillies - a few
Turmeric Powder - 1/4 tsp
Asafoetida Powder - 1/4 tsp
Preparation:
1. Set the oven to broil. Cut the bitter gourd into thin slices remove the inner seeds. Add salt and set aside for 20 minutes. Remove in a minute rinse in cold water and set for it dry on kitchen towel.
2. Mix the rest of the ingredients for the chips into the bowl. Add the mix well so that bitter gourd is well coated with the besan mix. Place in the baking tray and broil for 12 minutes or less and flip the chips over and broil for 4 minutes or until you get a very crunchy chips.
3. When the bitter gourd is in the oven, heat the wok with oil. Add mustard seeds, asafetida, and allow the mustard to splatter. Add curry leaves, dry chillies and onions along with garlic and ginger.
4. Cook the onions until they are transparent and then add chopped tomatoes, salt, turmeric powder,
5. When the bitter gourd is crisp and crunchy remove and add to the onion mix. Give it a toss, garnish with cilantro and serve.
My favourite curry. Looks so good.
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