Pavakka Pitla

Pavakka (Bitter guard) is a well non nutritious vegetable, low in calorie and rich source of  vitamin B1, B2, B3,  C, magnesium, folic acid, zinc, phosphorous, manganese, and has high dietary fiber.  Bitter guard believed to be plant insulin, known to lower blood sugar levels.

Pavakka pitla is an authentic recipe in Tamil Brahmin kitchen.  The preparation with coconut and toor dal, make this dish very tasty and keep the bitterness away for making it attractive to children also

Ingredients

1. Pavakka (bitter gourd)     :2
2. Oil       : 1 tb
3. Tamarind   : 1 lemon size
4. Turmeric   : ¼ T Sp
5. Asfoetida  : ½ T Sp.
6. Toor dal.   1 cup

For masala

1. Oil.   2 tsp
2. Coriander seeds      :1 tb sp
3. Channa / toor dal     : 1/2 tbsp
4. Dry red chillies      : 8
5. Coconut.   2 tb

For seasoning

1. Urdu dal.   2 tsp
2. Mustard.    1 tsp
3. red chillies. 2 to 3
4. Curry leaves.   2 string
5. Coconut.      2 tb sp

Salt to taste

Method

• In kadai, pour the oil and roast the rest of the ingredients until raw smell is removed and nice aroma is released. Adding ingredient is preferably one at a time in the sequence given.
• Grind the masala in to a coarse fine paste, adding a little water & keep this aside.

• Pressure cook toor daal with a bit of turmeric and keep aside

• In the kadai, Sauté the chopped pavakka in oil for about 6-8 minutes (until the color changes).
• Then add enough water on it for further cooking.
• Add Salt & Turmeric and boil further till the pavakkai is cooked
• Add the tamarind extract
• Allow to boil for another couple of minutes
• Add the cooked  dal and the Masala paste to the cooked pavakkai
• Add Asfoetida
• Close the lid and cook for 5 more minutes
• Move the kadai out of stove.

For Seasoning

• Fry the seasoning ingredients (golden fry the coconut) and add it on the curry.
• Mix and serve