Bitter Gourd Erissery (Pavakka Erissery)

Ingredients

• Bitter gourd or pavakka - 2 whole
• Grated coconut - 1 1/4 cup
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Peppercorns - 1/2 tsp
• Dry-roasted rice - 1 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Dry red chilies - 2 whole
• Curry leaves
• Salt
• Oil - 3 tbsp

Instructions

1. 1Cut the bitter gourd into medium round pieces and set them aside while you prepare the coconut paste.
2. 2Grind 1 cup of the grated coconut with 1/2 tsp peppercorns and 1 tsp dry-roasted rice into a smooth, fine paste; add a little water if needed to help the blender along.
3. 3Heat 2 tbsp oil in a wide pan over medium heat, then sauté the bitter gourd pieces until they turn light brown and start to soften.
4. 4Sprinkle 1/2 tsp turmeric powder, 1/2 tsp red chili powder and salt over the sautéed bitter gourd, add a little water, cover the pan and cook on low flame until the pieces are tender.
5. 5Once the bitter gourd is cooked, stir in the coconut and pepper paste and mix gently so the pieces are evenly coated; let the mixture dry slightly, then remove the pan from the heat.
6. 6In a small pan, heat the remaining oil and splutter 1 tsp mustard seeds and 1/2 tsp urad dal, then add 2 whole dry red chilies, 1/4 cup grated coconut and curry leaves and fry briefly until fragrant and the coconut turns slightly golden.
7. 7Pour this hot seasoning over the coconut-coated bitter gourd, fold everything together carefully, and taste for salt before serving.
8. 8Serve the pavakka erissery warm as a side with steamed rice or dosa; optionally garnish with a few extra curry leaves for color.