SWEET - SOUR - SPICY PAVARKAI/BITTER GOURD PACHADI

As the name indicates, Bitter Gourd, tastes will be bitter. But it has a vast number of nutrients. Children often eat chocolates and sweets. Eating Bitter Gourd at least twice a week, helps to overcome stomach disorders. Bitter gourd benefits in controlling diabetes due to its hypoglycaemic activity. Moreover, it improves digestion and helps cure a number of ailments like colic, fever, anemia, piles, kidney stones, intestinal worms, herpes, ulcers, skin eruptions, etc.

I tried this recipe and it came out well. We can prepare this recipe and store in the refrigerator and use for  3 to 4 days. It tastes better with curd rice.

PAVARKAI  SWEET PACHADI

INGREDIENTS:-

Bitter gourd / Karela/ Pavarkai - 250 gms ( approx. 4 nos)

Tamarind - a  big lemon size

Grated Jaggery - 150 gms

Red Chilly Powder - 1 tsp

Water - to boil bitter gourd & 250 ml 

Salt to taste

Turmeric powder - 1/4 tsp

For Seasoning:- 

Green chilly - 4 nos., (cut in 1-inch size)

Curry leaves - 2 leaflet

Oil  - 70 ml

Mustard Seeds - 1/2 tsp

Urid dal - 1 tsp

Asafoetida - 1 tsp

Red Chillies - 4

METHOD:-

(1)  Boil 250 ml water in pan and add to the tamarind, to extract  tamarind juice. (In case, if Tamarind paste is used, take  70 gms of it and dissolve in 250ml of water).

(2) Cut bitter gourd in slices, not too thick, not too thin.

(3)  Boil water in a pan and add salt and turmeric powder. Add bitter gourd to it. Cover with lid and cook for 10 minutes in low flame. Switch off the flame and let it sit on the burner for 10 minutes with lid covered. Later strain the water and set aside the cooked bitter gourd in a bowl.

(4)  Heat oil in kadai, and add Mustard Seeds. Allow it to splutter. Add urid dal. curry leaves, green chillies, red chillies, asafoetida. Add the cooked  bitter gourd, sakt  and mix altogether. 

 

(5)  Cover with lid and cook for 15 minutes in low flame. Mix in between. Add Red chilly powder and saute for 2 minutes.

(6)   Add the tamarind extract/juice to it and mix well. Cover with lid and cook for 10 to 15 minutes or till most of the tamarind extracts are absorbed.

(7)  Check for salt and spice, add Grated Jaggery to it. Mix well. Cover with lid and cook for 5 minutes.

(8)  Sweet-Sour-Spicy Pavarkai Pachadi is ready to be served. Store it in an air tight container and can be used for 3 to 4 days.