Very few people like bitter gourds and am one among them. I am very fond of bitter gourd from my childhood. My mom used to make pavakkai fry which I have with curd rice and I just didn't want anything than that :-) Slowly I started like all the pavakkai dishes and one of my favourite is pavakkai pitlai and you can find the recipe in my blog.
Most people don't like this bitter gourd coz of the taste. This thokku is something different which you can't find the bitterness at all. This recipe is for the people who don't like bitter gourd and trust me they will just start loving it :-) This recipe I learnt from Hema Ganesh who is one of best friend of mine. She was telling me this recipe and immediately I bought bitter gourd and tried out. It was awesome awesome awesome!!! Thank you Hema for this wonderful recipe. Try this thokku recipe and have with hot rice. I'm sure you all want to have it more :-)
PAVAKKAI THOKKU VIDEO
When i made this thokku for making a video I did not add onion. If you want to add onion, can be added when adding tomatoes and red chilli powder.
NOTE: When i made this thokku for making a video I did not add onion. If you want to add onion, can be added when adding tomatoes and red chilli powder.
INGREDIENTS:
Pavakkai / Bitter gourd - 4 to 5
Onion - 1 finely chopped
Tomato - 2 finely chopped
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind paste - 1/2 tsp
Jaggery powder - 1 tsp
Salt - to taste
To temper:
Oil - 2 to 3 tsp
Mustard seeds - 1/2 tsp
Asafoetida - 2 generous pinches
Curry leaves - few
HOW TO MAKE:
Cut pavakkai and remove the seeds. Then cut into small pieces. Heat oil in a kadai splutter mustard seeds, add curry leaves and asafoetida. Add pavakkai pieces and fry well. Fry well until the color of the veg change.
Once the pavakkai changed its color and medium cooked add chopped onions. Fry until it turn into transparent. Add chopped tomatoes.
Blend well and let the tomato get mashed with pavakkai and onions. Add red chilli and turmeric powder. Blend well until the raw smell goes. Add tamarind paste mix well. Do not add water. Tomato leaves water and let all the ingredients get cook in that. Blend well and allow to boil. Slowly it will form a thick gravy and that time add jaggery powder. Add needed salt.
Now cook on low flame until all the moisture is almost absorbed. See below pic for an idea. It will form like pickle consistency. Pour two tsp of gingelly oil / sesame oil and mix well. The oil leaves around and it form like a pickle. Turn off the stove.
Serve with hot rice and curd rice. It goes well with chappathi and paratha too.
TIPS:
Do not add water.
Store in an airtight container and keep in fridge even for two weeks.
You can skip adding jaggery and many of them doesn't like the sweetness taste. But for this recipe the sweetness will not up coz of the bitter taste and it both get balance when it cooked.
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