Pavakka Theeyal

Bitter Gourd cooked in a spicy coconut gravy


  • 4 Pavakka (Bitter Gourd), sliced
  • Oil
  • 10 Curry leaves
  • 3 Shallots, big, sliced
  • 1/2 teaspoon Mustard seeds
  • 1 tablespoon Coriander seeds
  • 5 Dry Red Chillies
  • 1 teaspoon Tamarind Paste
  • 1 cup Coconut, grated
  • Salt to taste


  1. Heat 1 tbsp. oil. Roast coconut for 2 minutes. Add and fry coriander seeds, red chillies and shallots till shallots are brown. Cool and grind to fine paste.
  2. Boil bitter gourd in 2 cups water till cooked. Drain and keep aside.
  3. Heat oil. Crackle mustard seeds and curry leaves. Add bitter gourd and stir fry for 2 minutes.
  4. Add ground paste, tamarind and salt. Adjust water for consistency. Bring to boil.
  5. Serve Pavakka Theeyal along with rice

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