Bitter gourd pickle / Pavakkai urugai

 I never knew that I use so much of Bitter gourd until I started documenting these dishes. One more recipe to cook bitter gourd is this pickle. Can cook this easily and stays good up to a week in the refrigerator.
INGREDIENTS
Small bitter gourd/Pavakkai
6
Tamarind
1 small lemon sized
Water
1cup
Jaggery
2tbsp
Mustard seeds
1tsp
Chilli powder
3tsp
Turmeric powder
1/4tsp
Asafoetida
1/4  tsp
Oil
2tbsp
Fenugreek powder
1/4tsp
Salt
To taste

PREPARATION
Soak the Tamarind in water for 30 minutes. Squeeze well and take out the extract. Keep aside
Remove the pith and seeds from the bitter gourd. Chop them into small pieces
Microwave it in closed micro safe dish in Micro high mode for 3 minutes. Else you can cook in cooker up to 2 whistles. Keep it aside.
Heat oil in a pan and when sufficiently hot, add the mustard seeds. Once they crackle, add asafoetida and the cut bitter gourd and fry it in medium heat for few minutes.
Now add the turmeric powder, chilli powder and saute for 1 minute
Add the tamarind extract and salt and let it boil for few minutes
Now add the jiggery and continue to cook till it starts to absorb all the moisture. When it is almost slushy add the fenugreek powder, mix well and switch off the fire.

Serve with curd rice
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