Pavakka Theeyal

Method

1. 1

   Prepare bitter gourd: Wash 2-3 pavakka (bitter gourds). Halve, remove seeds, slice into thin half-rounds. Rub with salt, rest 15 minutes, rinse well.

2. 2

   Make theeyal paste: Dry roast 1 cup fresh grated coconut until very dark brown. Add 1 tbsp coriander seeds, 4 dried red chillies and half tsp peppercorns. Roast 2 more minutes. Grind to a smooth paste.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Fry bitter gourd: Heat 3 tbsp coconut oil. Fry bitter gourd rounds on medium heat 8-10 minutes until golden and crispy.

5. 5

   Push to side: Push fried bitter gourd aside. Add 1 tsp mustard seeds — when they pop add 10 sliced shallots. Fry 8 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Add theeyal paste: Add the dark roasted coconut paste. Stir well. Bring back to a boil.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until thick and deeply flavoured.

9. 9

   Add tempering: Heat 1 tbsp coconut oil. Add curry leaves and 1 dried red chilli. Pour over theeyal.

10. 10

    Serve: Adjust salt. Pavakka theeyal has a wonderful bitter-tangy-smoky balance. Serve with rice as part of Kerala sadhya.