Want to have a Pavakkai/Bitter Gourd recipe that isnâ€™t bitter and tasty for kids? Read on to learn more.
SERVING SIZE â€“ 2
- Pavakkai / Bitter gourd â€“ 2 nos (Medium size)
- Moong dal â€“ 2 tbsp
- Grated coconut â€“ 4 tbsp
- Tamarind extract â€“ 3 tbsp
- Turmeric powder â€“ Â¼ tsp
- Grated jaggery – 1 tbsp
- Salt â€“ to taste
- Hing â€“ 2 pinch
- Oil â€“ 2 tbsp
- Mustered seeds â€“ Â½ tsp
- Urad dal â€“ Â½ tsp
- Red chilies â€“ 2 nos (Break in to 2 pieces)
- Curry leaves â€“ few
- Remove the seeds from the Pavakkai / Bitter gourd and cut into small pieces and wash it.
- Soak the moong dal for 1 hour. And then drain the water and keep it aside.
- Cook the Pavakkai / Bitter gourd in the cooker with tamarid extract, turmeric powder, little salt and enough water(so as to cook) Â for 2 â€“ 3 whistles. Make sure Pavakkai / Bitter gourd doesnâ€™t get mushy.It must tender. When it cools, drains all the water and keeps it aside.
- Take a kadai, heat the oil add the mustered seeds. After it splutters add the urad dal, red chilies, curry leaves and hing. Mix it well. Now add the cooked Pavakkai / Bitter gourd, drained moong dal, grated coconut and salt and stir it well.
- Finally add the grated jaggery and mix it well. Let it cook for 1 minute and switch off the stove.
- Serve it hot with rice or as a side dish.
- Instead of cooking the Pavakkai/Bitter Gourd in the cooker, you can use a heavy bottom pan/kadai. When using this approach, you can cook the Moong Dal Â along with it (no need to soak it before).