Bitter Gourd cooked with Coconut / Pavakka pattichathe

Bitter gourd makes an appearance rarely in most households unless a doctor orders one to have it! But even this bitter but healthy vegetable has it's fans. Have never asked my mother whether she cooked this vegetable out of love or for it's healthiness. But I used to enjoy this simple thoran/pattichathu which she used to cook.

Bitter gourd cooked with coconut/ പാവയ്ക്കാ പറ്റിച്ചത്

Ingredients:

1.Bitter Gourd - 2 thinly sliced (roughly 2 cups depending on the size)
2. Small onions/cheriya ulli - 5 or 6 nos sliced thin (you can also use one big onion)
4. Green chilly - 3 sliced lengthwise
5. Kokum - 1 nos
6. Shredded Coconut - 1/2 cup 
7. Coconut oil - 1 or 2 tspn
8. Curry leaves - a few
9. Salt - 1/2 tspn

Method

Wash the bitter gourd well and cut it lengthwise to remove the seeds (don't wash it again since it will retain water).  Slice thinly and place it in the vessel along with ingredients 2 - 6. Let it get cooked covered, in low heat. Stir it occasionally ensuring that it does not burn. You can add salt in between. The moisture from the vegetable is enough to cook, so there is no need to add any water. Once it is cooked,  switch off the heat and add the coconut oil and the curry leaves. Stir it well to let the aroma and taste seep in. Cover it and leave it for a while. Enjoy!