- Grind the coconut along with 1/8 tsp mustard seeds, 1/8 tsp cumin seeds and 1/4 cup yoghurt to a fine paste. Set aside. Deep-fry the bitter gourd slices and green chilies stirring occasionally until browned, about 10 – 15 minutes over medium-high heat. Remove to a paper towel. Transfer the fried bitter gourd into a bowl and crush slightly. Add the ground paste, little salt, 3/4 cup yoghurt and mix well. Taste-check for salt. Heat coconut oil in a small pan. Splutter mustard seeds and fry dry red chilly and curry leaves. Pour over the bitter gourd mixture. Mix well. Serve with rice.
Pavakka kichadi
#myrecipe
By Radha Nelanti
Jan, 28th
604
Servings
4 persons
Cook Time
25 minutes
Ingredients
8
- 10
Ingredients
- Bittergourd
- Green chillies
- Coconut
- Mustard
- Cumin
- Curd
- Salt
- Oil
- Dried red chillies
- Curry leaves
