Sunday, October 3, 2010

Pavakka varutharachathu (Bitter guard in roasted coconut gravy)

It is an all time  favourite dish at my house and my Hd's house. It doesnt get spoiled fast. You can store it in fridge and use it as needed, for a week. This one is a life saver, especially for working women. Here goes the recipe.


1. 1 medium sized bitter guard, preferably the white coloured. It will be less bitter.
2. Coconut - 3/4 cup . 
3. Coriander powder - 3-4 tbsp
4. Chilly powder 2 tbsp
5. Turmeric powder 1/2-3/4 tsp
6. Mustard Seeds
7. Curry leaves
8. Dry red Chilly 3-4
9. Tamarind - 1 small  ball.
10. Green Chillies - 2.

1. Wast bitter guard well.Cut, first , lengthwise into 4 pieces. Then each of them to smaller pieces.
2. Dissolve the tamarind in water, add salt and cook the bitter guard pieces in it. Add the green chillies also while cooking. (1 whistle in pressure cooker would be enough).
3. Dry roast the coconut, with constant stirring. This is to make sure all coconut is dried evenly. Use 1 tsp oil to prevent from sticking if  you are using a cheenachatty (kadai).
4. When it starts becoming dark brownish, add powders(3,4,5).
5. Leave for cooling. When cooled make a fine paste out of this. 
6. Now mix this with the cooked bitter guard. If its very bitter , you can strain off some water out of  the cooked bitter guard. But it is more nutritious to keep it. 
7. Check for consistency. If you want it loose, add boiled hot water. 
8.Change to serving dish.
9. In another pan, splutter mustard seeds, add curry leaves and red chillies.
10.Garnish this over the Bitter guard curry.
11. Serve hot with rice.

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