South Indian Curries

Pavakai / Bitter Gourd Masala

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This Masala is spicy, tangy south Indian dish made with bitter gourd and tamarind. Many would not like bitter gourd. All moms will be in a mission to add this bitter vegetable in the menu. You can make this gravy, as you will not feel the bitterness. There will be light sweetness in the gravy as we add jaggery. Jaggery always enhances the flavor of tamarind based gravy. Bitter gourd is a healthy vegetable and it is very god for diabetics. Stay tuned with my space for post on pavakai chips – a delicious snack/ side. Now let’s move onto this Pavakai / Bitter Gourd Masala recipe.

Pavakai / Bitter Gourd Masala
Pavakai / Bitter Gourd Masala

Pavakai / Bitter Gourd Masala

This Masala is spicy, tangy south Indian dish made with bitter gourd and tamarind.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Indian
Keyword: bittergourd masala, bittergourd poriyal, bittergourd poriyal, pavakkai masala, pavakkai poriyal
Servings: 3
Calories: 132kcal

Ingredients

  • 150 Grams Pavakai / bitter gourd
  • 1/2 cup Shallots
  • 5 Cloves Garlic
  • Tamarind – a lemon sized
  • 1 tbsp Sambar powder
  • 1 tbsp Jaggery
  • Salt – as required

For tempering:

  • 1/4 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • few Curry leaves
  • 3 tbsp Sesame oil/ Gingelly oil
  • Hing – a pinch
  • 2 Dry Red chili

Instructions

Preparation:

  • Cut the bitter gourd into thin slices and keep them soaked in salt and buttermilk. This reduces little bitterness.
  • Soak the tamarind in ½ cup of water and extract the juice.

Method:

  • In a pan, add sesame oil. This gives a wonderful taste to the Masala.
  • Add mustard seeds, fenugreek seeds. The oil will start to foam.
  • Add curry leaves, dry red chilies and hing.
  • Now add shallots and garlic pods. Cook till it turns soft.
  • Add sambar powder and tamarind water. (Taste and add tamarind water accordingly)
  • Let it come to a boil.
  • Now add sliced pavakai/ bitter gourd, jaggery and salt.
  • Let it simmer for 10 mins or till oil floats on top.
  • Serve hot with steamed rice.

Notes

Instead of sambar powder, you can add red chili powder and coriander powder in equal quantities.

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AboutShalini

Hi, I'm Shalini

Welcome to F for Flavour!  Here you’ll find incredibly delicious recipes for breakfast, lunch, dinner, appetizers, snacks or desserts.  All the recipes which I share are tried, tested and tasted at my kitchen. Read More

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