Pavakka theeyal / Bitter gourd theeyal ( Thenga varutharacha curry)


Bitter gourd  – 1/4 kg
Pearl onion    – 1/4 cup
Turmeric powder – a pinch
Tamarind             –   a gooseberry size
Coconut oil        – 2 tbsp
Salt to taste

To roast and grind
Grated coconut   – 1 cup
Cumin seeds       – a pinch
Garlic                – 2 cloves
Coriander powder  – 1 tbsp
Chilli powder       – 1 tbsp
Turmeric powder – 1/4 tsp
Fenugreek powder – 1/2 tsp

For tempering
Mustard seeds     – 1 tsp
Dry red chillies
Curry leaves  – 2 stalks

Cut bittergourd in thin round pieces , remove the seeds. Marinate bittergourd with little turmeric powder and salt .Keep aside. Heat 1 tabsp oil in a pan. Add grated coconut, cumin seeds, garlic, pearl onion and curry leaves .Fry till golden brown. Switch off the stove. Add chilli powder. coriander powder. fenugreek powder and stir them .When it is cold grind them in to a smooth paste .Keep the grind mixture aside.

Heat oil in a pan, saute pearl onion,green chillies and bitter gourd. When the colour starts to change add tamarind water and allow it to boil. When the bittergourd is half cooked, add ground  mixture  from above.When it starts to boil, lower the flame,and let it cook well. When the gravy thickens and bitter gourd is cooked , add little jaggery if u like it .

Heat oil in a pan, crackle mustard seeds, add dry red chillies and curry leaves. Pour this over the above prepared curry.

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