Sunday, October 13, 2013

Pagarkkai Masala Curry

#PagarkkaiMasalaCurry - #BitterGourdMasalaCurry : #Pagarkkai, colloquially #pavakkai  is called #bittergourd in English. It is not liked by all because of its bitter taste. But I like this vegetable very much. Now lets see the recipe of tasty masala curry.

Bitter gourd masala curry

Ingredients :
Pagarkkai [ Bitter gourd ]           : 200 gm

Bitter gourd

Turmeric powder                        : a pinch
Salt                                           : 1/2 tsp ( adjust )
Coriander leaves to garnish.

To grind :

Ingredients to grind for masala curry

Coconut scrapings                    : 3 tsp
Cumin seeds                              : 1 tsp
Fennel                                       : 1 tsp
Coriander seeds                         : 1/2 tsp
Red chilly                                   : 1 ( adjust )
Garlic cloves                              : 2
Onion                                        : 1 small size
Curry leaves                               : 10 to 12
Coriander leaves                          : small quantity
salt                                            : 1/4 tsp

To temper :
Mustard seeds                             : 1/2tsp
Urad dhal                                    : 1 tsp
Oil                                              : 2 tsp

Method :
Take all the ingredients except onion in a mixer grinder jar.
First grind without water.
Then add little water and grind well.
Now add onion and run for few seconds only.
Keep aside the prepared masala.
Chop pagarkkai into small pieces of equal size.

chopped bitter gourd

Keep a kadai on slow flame with oil.
Splutter mustard seeds and then add urad dhal.
Now add cut pagarkkai and saute for a minute.
Now add turmeric powder and salt.


Sprinkle some water and mix well.
Close with a lid to cook the vegetable.
When it is done open the lid and add masala.
Mix well and adjust salt.
Keep stirring at regular intervals till all the water get evaporated.

Pagarkkai Masala curry [ bitter gourd masala curry ]

Transfer into a serving bowl.
Garnish with coriander leaves.

Goes well with sambar rice, white rice mixed with sambar or rasam.
I like to have this masala curry with curd rice.