Thursday, February 2, 2012

Pavakkai Pitlai (Bitter gourd curry)

Because of its bitter taste, many of us avoid taking bitter gourd. But this has lots and lots of medicinal values. Taking this regularly in any form, reduces the risk of diabetics. This curry will tastes great and you can't feel the bitter taste. Also you can add small piece of jaggery if you feel it would be too bitter. As an additional option, try to get bitter gourd that its not too thick and also not too dark in colour. Try to find tender and small bitter gourd, which will not taste very bitter.


Bitter gourd - 1 cup (cut to pieces)
Toor dal - 1 cup (cooked)
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 spring
Tamarind - lemon size ball
Turmeric powder - 1 tsp
Oil - 3 tbsp
Salt - to taste
Jaggery - small piece (optional)

For grinding:
Coconut - 3 tbsp
Red chilli - 4 to 6
Coriander seeds (Dhania) - 2 tbsp
Chana dal (Bengal gram) - 2 tbsp


1) Heat a pan and put few drops of oil. Add red chillies, coriander seeds and bengal gram.

2) Roast it very well until it turns golden brown. Keep it aside and let it cool.

3) Once it cool, grind the roasted things along with the coconut. Make it to a coarse paste.

4) Now heat a pan and pour oil in it. Add mustard seeds and once it starts to splutter, add urad dal and curry leaves.

5) Now add the bitter gourd.

6) Then add the tamarind juice, turmeric powder and salt to it.

7) Once the bitter gourd is soft and tender, add the toor dal and the ground paste. If necessary you can add small piece of jaggery at this stage, but this is optional only.

 8) Let it boil for about 5 mins and now the pavakai pitlai is ready to taste.

1 comment:

  1. Healthy dish.Never tried pavakai with dal..must be delicious.Happy following you :)


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