Pavakkai Poriyal

Ingredients

• - 250g bitter gourd
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare bitter gourd: Wash 2 medium pavakkai (bitter gourd). Trim ends, cut in half lengthwise, scrape out seeds and slice into thin half-rounds.
2. Reduce bitterness: Rub sliced bitter gourd with 1 tsp salt. Mix well and leave for 15 minutes. Squeeze out the bitter water. Rinse once.
3. Make tempering: Heat 3 tbsp oil — bitter gourd needs more oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add shallots: Add 5 sliced shallots and cook 4-5 minutes until golden.
6. Fry bitter gourd: Add the squeezed bitter gourd. Cook on medium-high heat 8-10 minutes until golden-brown and slightly crispy.
7. Add jaggery: Add 1 tsp jaggery powder. This balances the bitterness. Toss well.
8. Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 2 minutes.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
10. Serve: Adjust salt. Pavakkai poriyal has a pleasantly balanced bitter-sweet flavour. Serve with steamed rice, sambar and rasam.