Want to have a Pavakkai/Bitter Gourd recipe that isn’t bitter and tasty for kids? Read on to learn more.
SERVING SIZE – 2
INGREDIENTS:
- Pavakkai / Bitter gourd – 2 nos (Medium size)
- Moong dal – 2 tbsp
- Grated coconut – 4 tbsp
- Tamarind extract – 3 tbsp
- Turmeric powder – ¼ tsp
- Grated jaggery – 1 tbsp
- Salt – to taste
- Hing – 2 pinch
- Oil – 2 tbsp
- Mustered seeds – ½ tsp
- Urad dal – ½ tsp
- Red chilies – 2 nos (Break in to 2 pieces)
- Curry leaves – few
PREPARATION:
- 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) for 2 – 3 whistles. Make sure Pavakkai / Bitter gourd doesn’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.
Note:
- 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 along with it (no need to soak it before).
This is an interesting recepie which i will try today itself.