Paavakkai Puli Kulambu / Karela ka khatta gravy / Bitter gourd tangy gravy

Puli kulambu is my favourite and when it comes to bitter gourd… I love it this way. Puli kulambu can be made of various mains like okra, bitter gourd, brinjal, etc.,

Ingredients:

Bitter gourd / Karela / paavakkai – washed and sliced into round pieces (de-seed if its hard)

Onion – 1, chopped

Garlic – 4 to 5 cloves

Tomato – 1, chopped

Lemon sized Tamarind, soaked in warm water and pulp extracted

Fresh coconut paste (I dint mention as coconut milk because we do not filter the fresh coconut ground with water)

Salt

Oil, mustard and cumin seeds for tempering

Masala: - Haldi, Coriander powder, Chili powder and Salt 

Instructions:

• ·         Heat 1 tsp. oil in a khadai, add chopped onion and garlic – take it in a mixer jar, make fine paste and keep it aside
• ·         In the same khadai, add little more oil, mustard and cumin seeds
• ·         When it splitters add bitter gourd, tomatoes, haldi, coriander powder, chili powder and water – let it boil
• ·         When the bitter gourd is half cooked, add the onion-garlic paste and tamarind pulp/water – let it boil for 5 minutes
• ·         Add the coconut paste, let it boil and turn off the burner after 2 minutes
• ·         Serve hot with steamed rice