Pavaka

How to Prepare

1. Wash and finely chop the bitter gourd into small pieces. Sprinkle 1 tsp of salt, mix well, and set aside for 15 minutes to reduce bitterness.
2. After 15 minutes, squeeze out the excess water from the bitter gourd and rinse it under running water. Drain well.
3. Heat 4 tbsp of oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.
4. Add asafoetida, curry leaves, and green chilies. Sauté for 30 seconds.
5. Add the chopped bitter gourd and sauté for 5-7 minutes until it softens slightly.
6. Add tamarind paste, jaggery, turmeric powder, and salt. Mix well.
7. Add the ground spice paste (prepared during pre-processing) and mix thoroughly.
8. Cook on low heat for 15-20 minutes, stirring occasionally, until the mixture thickens and oil starts to separate.
9. Turn off the heat and let it cool. Store in an airtight container.