PAVAKKA PULI INCHI

This recipe is similar to that of  puli inchi , but the taste is different. I think I got the recipe from an old issue of "Vanitha".

Remember to avoid onion if making for a traditional sadya.

INGREDIENTS

1. Bitter gourd (pavakka) , cut into rings - 1 cup

2. Ginger chopped - 1 table spoon

3. Onion chopped - 1/4 cup

4. Green chilli chopped - 1/2 tea spoon

5. Coconut oil

6. Mustard seeds - 1/2 tea spoon

7. Fenugreek - 1/4 tea spoon

8. Dry red chillis - 2 (break each into 3)

9. Curry leaves - 2 sprigs

10. Corriander powder - 1 tea spoon

11. Chilli powder - 1/2 tea spoon

12. Turmeric powder - 1/4 tea spoon

13.  Cumin seeds - 1 pinch

14. Tamarind - Lime sized ball

15. Chopped coconut - 1 table spoon

16. Salt

17. Jaggery/sugar - To adjust the taste

PREPARATION

1. Fry bitter gourd pieces in oil and keep aside to drain.

2. Soak tamarind in hot water and extract thick juice.

3. Heat 1 1/2 table spoon oil in a pan. (the same oil used to fry bitter gourd can be used) and splutter mustard seeds. To this add fenugreek and cumin seeds followed by red chilli pieces, curry leaves and coconut.

4. When the coconut is fried well add  ginger, onion and green chilli. Saute for 3-4 minutes. Reduce heat and add the powders. Stir well and add the tamarind extract, salt and bitter gourd.

5. When the gravy thickens add sugar or jaggery to adjust the taste. Switch off stove and allow to cool.