Ingredients:
Pavakaai (Bitter melon) - 2 nos
Tamarind - 1 goose berry sized
Onions - 1 medium sized sliced
Tomato - 1 medium finely chopped
Garlic - 3 nos
Mustard seeds - for tempering
Curry leaves - few
Chilli powder - 1 tablespoon
Coriander powder - 2 tablespoon
Tumeric powder - 1/4 teaspoon
Salt - as per taste
Sesame oil - 2or3 tablespoon
Water - 2 cups
Coconut milk - 1/2 cup (optional)
De-seed the bitter melon and dice it in big chunks so that it does not melt away while cooking.Boil it with salt and little bit of tumeric powder in a separate bowl for about 7 -10 minutes. Drain the liquid and keep the bitter melon aside.
Add hot water to the tamarind and extract thick juice out of it.
In a pan warm up the sesame oil and add mustard seeds, curry leaves, garlic and onions. Saute till the onions turn pink and then add the chopped tomatoes. Cook the tomatoes till they become mushy. Now add in the cooked bitter melon along with tamarind juice. Add in the chilli powder, coriander powder, tumeric powder and salt. Add a cup of water and bring the mixture to a boil. You may add in the coconut milk now, where is this totally optional.
Let the kuzhambu (sauce) boil for sometime till it becomes thick. You may enjoy this with white rice and potato curry. This taste even better the next day.
Pavakaai (Bitter melon) - 2 nos
Tamarind - 1 goose berry sized
Onions - 1 medium sized sliced
Tomato - 1 medium finely chopped
Garlic - 3 nos
Mustard seeds - for tempering
Curry leaves - few
Chilli powder - 1 tablespoon
Coriander powder - 2 tablespoon
Tumeric powder - 1/4 teaspoon
Salt - as per taste
Sesame oil - 2or3 tablespoon
Water - 2 cups
Coconut milk - 1/2 cup (optional)
De-seed the bitter melon and dice it in big chunks so that it does not melt away while cooking.Boil it with salt and little bit of tumeric powder in a separate bowl for about 7 -10 minutes. Drain the liquid and keep the bitter melon aside.
Add hot water to the tamarind and extract thick juice out of it.
In a pan warm up the sesame oil and add mustard seeds, curry leaves, garlic and onions. Saute till the onions turn pink and then add the chopped tomatoes. Cook the tomatoes till they become mushy. Now add in the cooked bitter melon along with tamarind juice. Add in the chilli powder, coriander powder, tumeric powder and salt. Add a cup of water and bring the mixture to a boil. You may add in the coconut milk now, where is this totally optional.
Let the kuzhambu (sauce) boil for sometime till it becomes thick. You may enjoy this with white rice and potato curry. This taste even better the next day.
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