BITTERGOURD IN TAMARIND SAUCE ll PAVAKKA PULI ll KAIPAKKA PULI ll SAUCY KARELA

 Bittergourd in tamarind sdauce  tastes good with specially plain steamed rice.  It can be served with chapatti and phulka also.

Bitter gourd has got many health benefits.  My husband likes to have the Raita made out of it. Just chop them very finely and add curd and bit salt. That is it.  He  loves to eat this with Chapati or Rice.

This dish today I made as we used to make Vendakka Puli i.e. Lady’s finger in tamarind sauce.  But Green Chilli is used to make the Vendakka Puli.  Here I have used Red Chilli Powder and Coriander Powder.  I have taken ¼ th of the Bittergourd but in the ingredients, I have given proper quantity.

Let us look at the recipe now:

Preparation time: 20 minutes : Cooking time: 30 minutes Serves: 1-2

Ingredients:

1 Small Bitter Gourd or Half of the big one.

1 Small Tomato Chopped

1 Small Onion Chopped

3-4 Garlic cloves

A small piece of Tamarind  soaked in water

Tempering:

2 Tsp Oil (you can use more if you want) (I used gingelly oil)

1 Tsp Mustard seeds

½ Tsp Cumin Seeds

Few Curry leaves

¼ tsp Fenugreek seeds

¼ Tsp Bengal gram I Chana dal

A Generous pinch of asafetida

Others:

¼ Tsp Turmeric Powder

Salt as required

A small piece of Jaggery

(Optional) Ginger paste

Masala

2 Tsp Coriander Powder I Dhania Powder

1 Tsp or more as per spice requirement Red Chilli Powder

Method:

Step 1

Wash and finely chop the Bittergourd, Onion, Tomato and keep separately.  Squeeze the tamarind in ½ cup water and keep aside.

Step 2

Heat oil in Kadai.  Add the tempering items in it.  When it is done, add the Onion and Garlic cloves and saute till  soft.  Add the Bittergourd and saute for few minutes.  Then add  tomato, little salt, mix well and cover and cook till tomato is mushy.  Add the Masalas, Turmeric Powder, Salt, mix well.  Add tamarind juice and cook till the raw taste of tamarind goes and it is thickened slightly.  Add ½ tsp jiggery.  Mix well.

The Bittergourd in Tamarind saucy is ready to serve.

How to serve:

Serve hot with rice, chapatti.

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