Bitter Gourd (Pavakkai) Poriyal

How to Prepare

1. Wash and clean 10 bitter gourds. Slice them thinly into rounds or small pieces, removing seeds if desired.
2. In a large pan, heat 5 tablespoons of oil over medium heat.
3. Add 2.5 teaspoons of mustard seeds and let them splutter.
4. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal. Fry until golden brown.
5. Add 5-7 dried red chilies and a pinch of asafoetida. Stir for a few seconds.
6. Add the sliced bitter gourd and mix well to coat with the tempering.
7. Add 2.5 teaspoons of turmeric powder and salt to taste. Stir well.
8. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the bitter gourd is tender.
9. Add 1.25 cups of grated coconut (if using) and 5 teaspoons of jaggery or sugar to balance bitterness. Mix well.
10. Cook for another 2-3 minutes, then turn off the heat.
11. Serve hot with rice and sambar or rasam.