This Pavakkai Poriyal is a typical South Indian Dish. Many of us do not like this vegetable due to its bitterness. But, with this preparation you will not taste the bitterness. My mother used to make this dish with the small (tiny variety) of the Pavakkai which used to be our favorite. Buy the smallest and tender bitter gourds that you can find in the market for this dish.
Bitter Gourd – 300 Gms
Channa Dal – 3 tbsp (soaked in water)
Oil – 1 tbsp
Sambar Powder – 1 12 tbsp
Jaggery – 1 ½ tbsp
Tamarind – small lemon sized ball soaked in warm water.
Turmeric Powder – 1/8 tsp
Oil – 2 tsp
Mustard Seeds – ½ tsp
Urad Dal – 1 tsp
Large Onion- 1 (finely chopped)
Green Chilli – 1 (sliced)
Curry Leaves – from 1 twig
Chop the Bitter Gourds into fine pieces. Transfer them to a bowl. Add ½ tsp of Salt and mix them well. Leave them for 30 minutes. Rinse these Bitter Gourd pieces well and strain the water.
Heat the Oil in a pan. Add the Bitter Gourds and Salt. Sauté for 4 to 5 minutes in medium flame.
Add ¾ cups of water, Sambar Powder, Jaggery and the Tamarind extract. Mix well. Add Turmeric Powder and the soaked Channa Dal. Cover the pan with a lid and simmer for 6 to 8 minutes till the water almost evaporates.
Heat the Oil for tempering. Add Mustard Seeds and Urad Dal. When the Mustard crackles, add the Onion, Curry Leaves and the chopped Green Chillies. Stir fry till the Onion turns light golden.
Transfer the seasoning to the Bitter Gourd Masala. Add the grated Coconut. Stir well for a minute. Transfer to a serving bowl.