Friday, November 15, 2013

Bitter gourd/Pagarkai theeyal

Bitter gourd/Pagarkai theeyal


Bitter gourd                      - 2 cups sliced
pearl onions                      - 1 cup sliced
curry leaves                      - few
tamarind pulp                    - 1/2 lemon size
salt                                   - to taste
oil                                     - 3 tsp

For roasting and grinding:

dry shredded coconut         -1 cup heaped
coriander powder               -21/2 tsp
chili powder                      -2 tsp
fenugreek powder              -1/4 tsp
turmeric                            -1/8 tsp

For tempering:

mustard seeds                    -1/2 tsp
oil                                     -1 tsp
whole red chilies                -2
curry leaves                       -few


  • In a pan dry roast the shredded coconut until golden.(do not burn keep stiring to get an even color)

  • Add coriander powder , chili powder, fenugreek powder and turmeric.fry until it turns golden brown.

  • Allow it cool and grind it into a smooth paste adding little water.

  • Soak tamarind pulp in warm water.Take the juice out of it.
  • In a kadai heat oil and fry sliced pearl onions and curry leaves until transparent.

  • Add the sliced bitter gourd and fry until it turns soft 

  • Pour the tamarind extract and 2 cups of water to it with adequate salt.

  • Cook until it comes to a boil and add the ground paste.mix well and cover it with a lid.

  • Simultaneously in a pan heat oil and temper with mustard seeds, whole red chilies and curry leaves.

  • Pour the tempering into the pagarkai/bitter gourd curry and cook until the bitter gourd is completely cooked

  • Serve over Rice

Serves  4

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