Ingredients:
Pavakai/Bitter melon - 1 cup (chopped)
Onion - 1 medium sized finely chopped
Sugar - 1/2 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Tumeric powder - 1/4 teaspoon
Salt - as per taste
Oil - 1 tablespoon
Curry leaves - few
My mom loves pavakai and especially this version which I make. She never forgets to remind me to make this whenever I visit her. She loves the little ones (midi pavakai) when compared to the big ones, as this says it tastes better.
De-seed and chopped the pavakai finely as thin as possible. Rinse it in running water nicely to get rid of the excess bitterness. Although this will not get rid of the bitterness completely, yet it makes it tasty.
In a kadai, warm up the oil and add in the sugar first. You don't have to wait till the sugar melts before adding the onions. Add in the onions & curry leaves and saute it well till the onions turn transparent. We use sugar only a bit to make the onions caramelize easily. Once the onions turn transparent, add in the pavakai and saute it well for 3-5 mins. Now add in the chili powder, coriander powder, tumeric powder and salt. Mix everything nicely so that all the pavakai bits are covered with the masala.
Cook the pavakai covered with a lid and keep tossing it around so that all the pieces are cooked well. This should not take more than 10 mins when cooked at low flame.
Serve this poriyal with murunga kaai sambar and white rice.
Pavakai/Bitter melon - 1 cup (chopped)
Onion - 1 medium sized finely chopped
Sugar - 1/2 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Tumeric powder - 1/4 teaspoon
Salt - as per taste
Oil - 1 tablespoon
Curry leaves - few
My mom loves pavakai and especially this version which I make. She never forgets to remind me to make this whenever I visit her. She loves the little ones (midi pavakai) when compared to the big ones, as this says it tastes better.
De-seed and chopped the pavakai finely as thin as possible. Rinse it in running water nicely to get rid of the excess bitterness. Although this will not get rid of the bitterness completely, yet it makes it tasty.
In a kadai, warm up the oil and add in the sugar first. You don't have to wait till the sugar melts before adding the onions. Add in the onions & curry leaves and saute it well till the onions turn transparent. We use sugar only a bit to make the onions caramelize easily. Once the onions turn transparent, add in the pavakai and saute it well for 3-5 mins. Now add in the chili powder, coriander powder, tumeric powder and salt. Mix everything nicely so that all the pavakai bits are covered with the masala.
Cook the pavakai covered with a lid and keep tossing it around so that all the pieces are cooked well. This should not take more than 10 mins when cooked at low flame.
Serve this poriyal with murunga kaai sambar and white rice.
Comments
Post a Comment