Mar 22, 2013

Pavakkai Poriyal | Hagalkayi Palya

Bittter Gourd cooked with tamarind and jaggery with sauteed with onions and seasoned with mustard, cumin and fenugreek seeds.


2 Bitter Gourd, diced
1 Onion, chopped length wise
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
1/4 tsp Fenugreek seeds
3-4 Curry Leaves
1/4 cup Tamarind extract
1/4 tsp turmeric powder
1/4 tsp Coriander powder
1/4 tsp Red chili powder
1 tsp Jaggery
3 tsp Oil


  • In a heavy bottom vessel, heat oil. Add mustard seeds, when it starts to crackle, add cumin seeds and fenugreek seeds

  • Add onions and curry leaves. Saute until onions turn transparent
  • Add turmeric powder, coriander powder and red chili powder. Saute for few seconds
  • Add tamarind extract and jaggery. Simmer for 3-4 minutes

  • Add bitter gourd and mix well. Cover the vessel with a lid and and cook in low heat setting for 10 minutes. Add water if required
  • When bitter gourd is fork tender, add salt and fry for 2 minutes

  • Serve as side dish with rice or Chapathi

No comments:

Post a Comment