Bitter gourd | pavakkai 2 cups approx. Urad dal 1 tblsp Peanut 2 tblsp Red chili 4 Onion 1 (optional) Oil 2 tblsp Turmeric powder 1/4 tsp Salt as needed Lemon juice 1/2 tsp Curry leaves few
Chop the bitter gourd into 2 and take out the seeds in the center. I used the Malaysian bitter gourd.
You can use the Indian pavakkai too.
Cut them into half circles and sprinkle some salt and lemon jucie on this. Keep this aside for 20 minutes. This step is to remove the too much bitterness from the pavakkai.
After 20 minutes squeeze out the extra water from the bitter gourd. Pressure cook this for 2 whistles. Do no add any water while cooking the bitter gourd.
Meanwhile dry roast the urad dal, red chili, peanut till golden brown.
Allow this to cool and pulse it to make a powder. No need to take out the skin of the peanuts.
Take out from the cooker. Chop the onions finely. (if adding) In a pan add 1 tblsp of oil and add in the mustard seeds. When it crackles add the onions. Saute till it becomes translucent. Add the cooked bitter gourd to this and mix well. Add salt and turmeric powder to this.
Add the ground peanut chili powder mix. Mix well. Keep the flame in low and cook for 20 minutes.
Add the remaining 1 tblsp oil in regular intervals while the bitter gourd is getting roasted. Roast in a low flame for 10 -12 minutes. Once it turns nice golden brown colour, switch off the flame.
Serve with plain rice and gravy of your choice. Bitter gourd curry goes well with South Indian Sambar and rasam.
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