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The ingredients needed to cook Pavakka Theeyal:
- Use 1 cup bitter gourd, thinly sliced
- Get 1/2 cup fresh grated coconut
- Use 1 onion, chopped
- Prepare 1 teaspoon garlic, chopped
- Get to taste salt
- Prepare 1 teaspoon coriander powder
- Use 1 tablespoon red chilli powder
- Provide 1/2 teaspoon turmeric powder
- Prepare 1 teaspoon tamarind paste
- You need 2 tablespoon coconut oil
- Use 1 teaspoon mustard seeds
- Get 2 whole dry red chilies
- Get 1/4 teaspoon asafoetida
- Use 1 sprig curry leaves
Instructions to make Pavakka Theeyal:
- Add 1 tsp. salt to the bitter gourd and set aside for 20-25 minutes. Then rinse well and squeeze out all the water. Keep aside.
- Dry roast the coconut till golden brown in colour. Switch off the flame and add the red chilli powder, coriander powder and turmeric powder. Saute for a few seconds and set aside to cool. Then add some water and grind into a smooth paste.
- Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. Now add the garlic and onion and continue to fry till it is cooked.
- Add the coconut paste. Stir fry on a medium flame till the oil separates.
- Add the tamarind paste mixed with 1 cup water and salt.
- Cover and simmer till it turns slightly thick. Switch off the flame & transfer to a serving dish.
- Heat remaining oil and temper with mustard seeds and red chilies. After it stops spluttering, switch off the flame and add the curry leaves and asafoetida. Saute for a few seconds.
- Pour this tempering over the end product. Serve with plain steamed rice.
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