Bittergourd is cooked in tamarind juice. It is then mixed with roasted and ground coconut, sesame seeds, dry red chillies, fenugreek seeds and coriander seeds with a hint of asafoetida.
Bittergourd- 2 nos
Grated coconut- 1 cup
Coriander seeds- 1 tsp
Fenugreek seeds -1/4 tsp
White Sesame seeds/ellu – 3 tsp
Dry red chillies – 6 nos
Tamarind – gooseberry sized
Asafoetida – a pinch
Clean and cut bittergourd into pieces.
Soak tamarind in 1/2 cup of water. Squeeze out the tamarind juice and set aside.
In a kadai, fry grated coconut, coriander seeds, dry red chillies, fenugreek seeds, sesame seeds, and asafoetida till they become light brown in colour (as shown picture). Allow it to cool. Then grind them using a mixer into a fine paste.
In a pan, add bittergourd with tamarind juice, salt and turmeric powder. When bittergourd is cooked, add ground paste with required water and boil.
Heat coconut oil in a pan. Splutter mustard seeds. Add curry leaves. Pour over the curry.
10 thoughts on “Bittergourd in roasted coconut and sesame gravy/Pavakka ellu curry”
That's a nice way of making the bittergourd tasty!
I miss bittergourd! The curry looks really tasty, Beena.
What a interesting take with bitter guard
curry looks tasty
The curry is making me hungry.
This looks delicious!
Interesting dish! Is it less bitter with tamarind juice? My husband loves bittergourd no matter how bitter it is.
flavourful curry! looks yum
its mouthwatering gravy