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Pavakka Pachadi
Category : Vegetables, Uttar pradesh
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Wash bitter gourd, remove seeds and chop.
- Heat oil in a pan, add bitter gourd, saute over moderate heat till brown and set aside.
- Mix curd with coconut paste in a pan and set aside.
- Heat oil for tempering in a small pan and sprinkle in mustard seeds.When they start sputtering,pour contents of pan into coconut-curd mixture.
- Stir in salt and cook over moderate heat for about 5 minutes.
- Add bitter gourd. Mix well and remove from heat.
- Allow to cool and thicken slightly, and serve.
- Variations: Okra (bhindi), shallots, aubergine (baingan), cucumber, ripe pineapple or ripe plantain can be used instead of bitter gourd.
Ingredients:
150 gms bittergourds (karela) 1 tsp oil
1 cup curd (not sour),whisked
1 tsp salt
150 gms bittergourds (karela) 1 tsp oil
1 cup curd (not sour),whisked
1 tsp salt
Grind to a very fine paste:
1/2 medium-sized fresh coconut, grated
6 green chillies,chopped
1/2 tsp mustard seeds
3/4 cup water
Tempering:
1 tbsp oil
1/2 tsp mustard seeds
1 tsp oil
1 cup curd (not sour),whisked
1 tsp salt
Ground to a very fine paste:
1/2 medium-sized,fresh coconut,grated
6 green chillies,chopped
1/2 tsp mustard seeds
3/4 cup water
Tempering:
1 tbsp oil
1/2 tsp mustard seeds
