Pavakka Masala Curry (Bitter Gourd Masala Curry)

Ingredients

• Bitter gourd (pavakka/kaipakka) - 1/2 cup
• Onion - 1 whole
• Ginger - 1 tsp
• Garlic - 1 tsp
• Green chili - 2 whole
• Turmeric powder - 1 tsp
• Red chili powder - 1 tbsp
• Coriander powder - 1 1/2 tsp
• Coconut - 1/4 cup
• Shallots - 4 whole
• Curry leaves - 1 piece
• Tamarind - 1/4 cup
• Mustard seeds - 1/4 tsp
• Dry red chili - 2 whole
• Curry leaves for tempering
• Salt
• Coconut oil

Instructions

1. 1Slice the bitter gourd into circles and set aside; remove seeds if they are large to reduce bitterness.
2. 2Peel the shallots, slice the onion lengthwise, chop the ginger and garlic, and slit the green chilies.
3. 3Soak the tamarind in 1/4 cup water while you prepare the other ingredients so it softens and releases flavor.
4. 4Grate the coconut and combine it with the shallots and 1 piece of curry leaves in a blender; add a little water and grind to a smooth paste.
5. 5Heat coconut oil in a pressure cooker, add the chopped ginger, garlic and onion, and sauté until the onion softens and becomes translucent.
6. 6Add the sliced bitter gourd to the cooker and sauté for 3 minutes so it begins to soften and pick up the spices.
7. 7Stir in the turmeric, red chili powder and coriander powder; when the raw spice aroma dissipates, add salt and mix well.
8. 8Add a little water, cover the cooker and cook on medium flame for 1 whistle.
9. 9Once the pressure goes, open the lid, pour in the tamarind water and bring the curry to a boil for 3-4 minutes to blend the flavors.
10. 10Stir in the coconut and shallot paste, check for seasoning, then boil for 2 minutes and remove from the heat.
11. 11Heat a little coconut oil in a kadai, let the mustard seeds splutter, then add the dry red chili and the reserved curry leaves and fry until fragrant; pour this tempering over the curry.
12. 12Serve the pavakka masala curry hot with steamed rice.
13. 13Optional: if you prefer a fruitier tang instead of tamarind, try adding raw mango pieces in place of the tamarind.