Pavakka Puli /Bitter gourd in Tamarind gravy

Tangy and spicy with a  tint of sweetness..yes, that would be a perfect description for this dish!

This one is my mom’s signature dish and one among my favJ

I must say it is a perfect accompaniment with rice!!

Pavakka Puli /Bitter gourd in Tamarind gravy

Ingredients

2 small Bitter gourds

15-20 Shallots

Tamarind -1tbspn

3 Green Chilies

1-1 1/2 tspn Chili powder

½ tspn turmeric powder

Pinch of Asafetida

A Small piece of Jaggery

1 Cup water

Salt to taste

For tempering

1 tspn oil

¼ tspn Mustard seeds

Curry leaves

1-2 Dried Red chilies

Directions

Chop the bitter gourds, shallots and green chilly finely

Soak the tamarind in ¼ cup water for 15 minutes. Mash the tamarind well and extract the juice

Add tamarind extract, chili powder, turmeric powder, Asafetida, jaggery , salt to water and bring to boil.

Add the bitter gourds, shallots and green chilies to the boiling water

Simmer until the bitter gourds are cooked well and the gravy is thickened.

For tempering , bring the oil to a boil in a small pan- Add the mustard seeds, once it has crackled - add the red chilies and curry leaves and sauté for few seconds

Add to the bitter gourd gravy and mix well.