small lemon sizeTamarindsoaked in 2-3 tbsp warm water
1small - mediumOnionsliced
1Green chilli sliced
1tspKashmiri chilli powder
3/4 -1cupMedium thick coconut milk
1/3 - 1/2cupThick coconut milk
2Dry red chilli
1/2 - 1tbspCoconut oil
Add salt to the cleaned and sliced pavakka and gently massage it with your finger tips. Add sliced small onion, green chilli, 1/4 tsp turmeric powder, 1/2 tsp kashmiri chilli powder, 1/2 tsp coriander powder and tamarind pulp. Marinate for 15 mins.
Heat coconut oil in a deep chatti/pan. Add sliced onion, sliced green chilli, sliced ginger and curry leaves. Cook till onion browns.
Add 1/4 tsp turmeric powder, 1/2 tsp fennel powder, 1 tsp kashmiri chilli powder, 1 tsp coriander powder. Mix well and cook for 2-3 mins, till oil starts appearing.
Add marinated pavakka pieces. Mix well.
Add medium thick coconut milk, bring it to boil. Reduce flame to lowest and cook for 12-15 mins or till pavakka is done.
Add thick coconut milk and cook for another 3-4 mins on lowest flame. Add tempering and remove from fire.
For tempering: heat 1-2 tsp coconut oil in a small pan. Crackle mustard seeds. add sliced small onion, dry red chilli and curry leaves. Once onion browns, add to the curry. Let the curry rest for 10-15 mins, before serving.
You can add 2 tsp jaggery powder if you like to add a hint of sweetness to the curry. If using, add it along with thick coconut milk. The curry tends to thicken as it rests, so adjust the qty of the gravy accordingly.
This Pavakka Puli Curry (Bitter Gourd in Tamarind Coconut Sauce) was printed from https://mariasmenu.com/favourites/pavakka-puli-curry.
Hungry for more? Check out https://mariasmenu.com
Tell your family, friends and colleagues about MariasMenuu!