• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Pavakka Pachadi

150 gms bitter gourds (karela)
1 tsp oil
1 cup curd (not sour), whisked
1 tsp salt
Grind to a very fine paste:
1/2 medium-sized fresh coconut, grated
8 green chillies, chopped
1/2 tsp mustard seeds
3/4 cup water
Tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp oil
1 cup curd (not sour),whisked
1 tsp salt Ground to a very fine paste:
1/2 medium-sized,fresh coconut,grated
6 green chillies,chopped
1/2 tsp mustard seeds
3/4 cup water Tempering:
1 tbsp oil 1/2 tsp mustard seeds
Directions
Wash bitter gourd, remove seeds and chop.
Heat oil in a pan, add bitter gourd, sauté over moderate heat until brown and set aside.
Mix curd with coconut paste in a pan and set aside.
Heat oil for tempering in a small pan and sprinkle in mustard seeds. Once they start sputtering, pour contents of pan into coconut-curd mixture.
Stir in salt and cook over moderate heat for about 5 minutes.
Add bitter gourd. Mix well and remove from heat.
Allow to cool