Baked Pavakkai / Bitter Gourd Fries ~ Day 173

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Preparation time: 10 minutes

Cooking time: 30 to 45 minutes

Serves: 4

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Ingredients:

• Pavakkai / Bitter gourd - 4
• Rice flour - 1/4 cup
• Besan / Gram flour / Kadalai maavu - 2 tbsp
• Red chili powder - 2 tsp or to taste
• Sambar powder - 1 tbsp
• Jaggery powder - 2 tbsp
• Mango / Amchur powder - 1 tsp
• Fennel powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - to taste
• Water - 2 tbsp
• Oil - 4 tbsp ( I used coconut oil)

Method:

1. Wash and pat dry the bitter gourds.  Slice them thinly using a mandoline or knife.  
2. Place the sliced bitter gourds in a large mixing bowl.  Add  all the ingredients (except water) and mix well to coat.  Add water little at a time and mix well.  Let it sit for 10 minutes.
3. Meanwhile, preheat the oven to 425 degrees F.  Lice a baking sheet with aluminum foil or parchment paper,
4. Spread the bitter gourd slices onto  the baking sheet in a single layer,  Bake them for 30 to 45 minutes, flipping the discs in between.  Once they are crispy, remove from the oven.
5. Cool completely and store in an airtight container.

Pavakkai Pitlai / Bitter Gourd Stew ~ Day 118

Bitter gourd or bitter melon cooked in tangy tamarind paste and mashed lentils flavored with a handful of roasted ground spices.   

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Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

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Ingredients:

• Bitter gourd / Pavakkai - 3, slit lengthwise, seeds removed and chopped
• Toor dal - 1/2 cup
• Tamarind concentrate - 2 tbsp or thick tamarind juice - 1/4 cup
• Oil (Sesame or coconut) - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Raw peanuts - 1/4 cup
• Asafoetida - a pinch
• Curry leaves - few
• Sambar powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Jaggery - 1 tbsp
• Salt - to taste

To roast and grind:

• Coriander seeds - 1 tbsp
• Chana dal / gram dal - 2 tsp
• Red chilies - 4 
• Black peppercorn - 1/2 tsp
• Fenugreek seeds / methi - 1/4 tsp
• Freshly grated coconut - 2 tbsp

Method:

1. Pressure cook door dal until soft and mushy.  
2. Roast all in ingredients (except coconut) in the roast and grind list with 1/2 tsp oil until golden brown and aromatic.  Stir in the coconut.   Let it cool and grind to a smooth paste.
3. Heat oil in a large saucepan.  Splutter mustard seeds and add peanuts, urad dal, asafoetida, and curry leaves.  Fry until golden brown.
4. Add the chopped bitter gourd and turmeric powder.  Sautee for 5 minutes.
5. Add the tamarind concentrate or juice along with sambar powder,salt, and jaggery.   Add two cups of water and simmer for 10 minutes until the raw tamarind aroma disappears.  Add the ground paste and bring it to a boil.
6. Add the mashed door dal and stir to combine.   Bring the pitlai to a boil and remove from the heat.
7. Serve with hot steamed rice.