Bitter gourd curry / Pavakka curry

Discovered another very tasty way to eat this vegetable which many hate. Have already posted another recipe that was my mother's favorite and mine too. But this one is going to be a regular since the bitterness is minimal or even absent.

This is my lunchbox today.. 

Bitter gourd curry / Pavakka Curry

Ingredients

1. Bitter gourd sliced lengthwise - 1 cup (1 medium bitter gourd)

2- Onion sliced - 1 medium

3. Green Chilly sliced - 2

4. Ginger sliced - 1 inch

4. Coriander powder - 1 or more tspn

6. Chilly powder - 2 tspn

7. Turmeric powder - 1/4 tspn

8. Curry leaves - a bunch

9. Mustard seeds - 1/2 tspn

10. Fenugreek seeds - 1/4 tspn

11. Tamarind soaked in 1/2 cup of water 

Method

Heat 2 teaspoons of oil and add the mustard and fenugreek seeds. After it splutters, add the onion, ginger and chilly and sauté until soft. Now add the powders and sauté for a few seconds before adding the sliced bitter gourd. Fry for a while and then add a cup of water. Let it cook until done. Now add the tamarind water and let the curry boil for some more time. You can adjust the water if you need more. Finally add the curry leaves and enjoy with rice.

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!